100% Altesse. Roussette is local parlance for the native Altesse grape and referenced in the AOC Roussette du Bugey name. Montagnieu is a hilltop village and one of only three Bugey sub-appellations or crus, comprising 32 contiguous hectares on a steep, southeast-facing slope. It is considered the finest terroir in the southern Bugey. The soils are a mix of rocky limestone scree, heavy clay and gravelly marl.  The Peillot vines average 30 years old but are up to 100+ years in some parcels and are gobelet-trained in the local sur échalas style. The farming is organic and the harvest by hand. The whole clusters are direct-pressed and fermented with native yeasts in tank; malolactic fermentation generally does not take place (but a tank will occasionally go through it). Aging is on the fine lees in tank until the spring or summer following the vintage. Altesse does not ferment to full dryness easily or often, so Peillot's generally finishes with a few grams of residual sugar (AOC max allowed is 8 grams/liter and Peillot's comes in under that regularly).