Description

Peillot has a hectare of this singular, rustic Bugey variety. Much of it is vines planted in the early 2000 s on the steep, rocky, clay-limestone scree of the village and cru of Montagnieu and trained in the local, traditional gobelet en echalas style; there are also vines up to around 100 years old still going strong.

The farming is sustainable and the harvest by hand. The fruit is destemmed, partly foot-trodden and fermented with indigenous yeasts in stainless steel; the maceration is about 10 days. Aging takes place in tank as well (there is no wood at Peillot).