Grape variety: 100% Altesse (typical varieral from Savoy)
Vinification / maturing : Hand picking, decanting into the press with gravity, racking of the must and long fermentation under strict control of temperatures: 15/17 °C. Maturing on fine lees during 6 months brings richness and natural volume to this roussette.
Service: Ready to drink now preferably 10-13°C. The Roussette may be stored 4- 5 years.