Practicing biodynamic and organic. 100% Altesse. From 2 parcels of head-trained vines in Aiton planted in the late 90s. The slopes here are incredibly steep (up to 70%) and the soil is extremely shallow (only 6 inch deep) grey limestone soils mixed with fractured shale on southern slopes at 450 meters. Hand-harvested in late Sept (he harvests his Altesse earlier than others to preserve a Riesling/Chenin like acidity). After slow pressing and the juice is cold settled over 4 days. Native yeast fermentation with some lees stirring at the end of alcoholic fermentation in order for the wine to finish totally dry. Racked down under a blanked of nitrogen to neutral barrels (228 liters and 400 liter )for ageing. No lees stirring during elevage and malo naturally completes. Racked backed (again under nitrogen) into steel then bottled with only a small addition of sulfur (20 mg SO2). 80 cs produced.