The Jacquère is produced on 1,050 hectares, or 53% of the 2,000 hectares of the Savoyard vineyard. This represents a production of 80,000 hectoliters of wine. Soil: Clay and limestone. Winemaking: Manual harvest, pneumatic pressing. Cold settling and thermo-regulated at 20 ° winemaking. Fermentation for 3 weeks. Production Area: It is produced in the communes of Marche, Chapareillan and Myans. Nose: fresh almond and hawthorn, for citrus notes. Palate: Lively, mineral and round.