Arbois refers to the village, Savagnin to the grape variety, and ouillé to the method. In Jura, there is an ancient tradition of oxidative winemaking, where barrels are deliberately kept partially unfilled. Ouillé is the opposite of this, meaning the barrels are kept topped up continuously during ageing. This wine has been made at the estate since the very first vintage, making the current one the tenth in the series.

After gentle crushing, the bunches are placed in the press; one-third of the total is kept on the skins overnight, while the rest is pressed immediately. Spontaneous fermentation and ageing take place in 500-litre barrels, with nearly 20% new oak. The 2023 vintage is somewhat fuller, showing leesy flavours, creaminess and richness alongside its minerality.