Zéroïne

Based in Rotalier, in the southern Jura, she founded Zéroïne in 2018 with an almost ascetic vision of the craft. Wine isn't made in the cellar, it's revealed. The first vintages were thus born from carefully selected organic grapes, vinified without any additives, with the conviction that precision comes less from what is added than from everything that one chooses not to do.

The name Zéroïne summarizes this philosophy. To be "zero in," focused on the essential. The grape. Its ripeness. Its energy. Nothing distracts from this living material that already carries within it the wine to come.

Macerations follow the logic of infusion. No punching down, no pumping over. The berries are never constrained. They infuse slowly, like a plant in hot water, allowing textures to emerge before power, finesse before extraction. This patience gives birth to wines where every detail seems to naturally find its place.

Maylis Bernard's cuvées never seek to impress. They advance calmly, almost in a whisper. But behind this restraint lies remarkable precision, a sensitive reading of the living world that reminds us that true intervention sometimes consists of knowing when not to intervene. Free, luminous, deeply Jurassian wines that give less the impression of being crafted than discovered.