2022 Technical Specifications
Alcohol 11.5%
Grape Varieties 100% Altesse
Drinking Window Cellaring potential of 8–10 years
Classification AOP Roussette de Monthoux
Region Monthoux
Soil Urgonian limestone scree (hard cretaceous limestone)
Orientation West-Facing
Fermentation Vessels Barrels
Pressing Method Slow Whole-Cluster Pressing For Approximately Four Hours
Indigenous Yeast Yes
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Volume 580 bottles
Bottles580
Production Details Hand-harvested into boxes. After slow whole-cluster pressing, the must received a light static settling for 12 hours. Fermentation and maturation were conducted without added sulfur on full lees; maturation lasted 11 months in 100% barrels previously used for seven or eight wines, with no intervention until bottling. The vendor recommends serving at 7–9°C without decanting.
Tasting Notes Yellow-gold appearance; ripe-fruit, citrus and floral aromas; precise, powerful and rich palate with freshness and a saline finish
Food Pairing Fish or poultry in sauce and well-aged Savoie cheeses