Arbois, France
The Savagnin is sourced primarily from two parcels: "Au Barby" and "Grand Curoulet." Both sites are considered some of the best for Savagnin because of their old soils rich in Jurassic marl and "terre de gryphées."Domaine du Pelican's Savagnin is fermented in 500L barrels and ages in neutral 350L barrels for ten months.