As the name suggests, this is a little of everything they harvested in 2022, from varied terroirs in Montigny-lès-Arsures, Molamboz and Arbois. Around a third is a direct press of Chardonnay, Savagnin, Trousseau and Gamay, whilst the balance is made up of destemmed Ploussard, Pinot Noir, Gamay, Trousseau, Savagnin, Chardonnay and ancient varieties, which are left to infuse in the pressed juice for three months. After pressing, the wine is returned to cuve to rest until the following spring. This has the most remarkable colour and is radiant in every sense, offering a riot of crushed red berries, minerals and spice. The Jura in a glass.