This cuvée is made from 1 hectare of 65-year-old Jacquere vines, grown on clay and limestone soils. After being harvested by hand, the grapes undergo a long fermentation with full malolactic. The lees are stirred in the tank for two months to give the wine additional richness and complexity. Production is just over 600 cases a year. The wine shows mineraled notes (tonic) as well as higher-pitched floral notes. 

Excellent with grilled fish, shellfish, and the local Savoyard charcuterie.