The main ingredient in the production of Vin Jaune, a sherry-like specialty of the Jura region of northeastern France. After fermentation the Savagnin wines spend six years in barrel where they oxidize and develop a bacteria similar to the Flor of Sherry. The end result is a powerful yellow wine of considerable nuttiness and incredible aging potential. While Savignin may also be used in the production of still wines and sparklers from the Jura region, it is in the Vin Jaune that it is best known. Found in small amounts in the Alsace region where it is known as Klevner, which is usually associated with Pinot Blanc but has been used to describe a few different varietals in Alsace.