Farming

Benchmark Altesse from the Frangy cru: native-yeast, stainless-steel élevage gives a textured yet fresh, saline white with real clarity.
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In the winery some skin contact is allowed for richness of aroma with fermentation at 18-20c, followed by a natural settling of the must, lees contact, and eventual bottling in April the following year. Most of the vines are about 25 years old. He always ferments with natural yeasts. Textural yet fresh this is a really approachable wine and a great way into the wines of the region.