In the village of Aigle, Louis Bovard grows Chasselas on steep terraces with a southwestern exposure (800m) on gravelly limestone soils. Here the climate is cooler and more exposed than the more gentle sites in Lavaux resulting in a crisper and more linear version of Chasselas. Grapes are hand-harvested, crushed, and undergo a short maceration. Fermented and aged for 8-10 months in foudre.