This is a full bodied, concentrated white that is ripe with sweet apples and apricots. These succulent orchard fruits are joined by notes of almond and fennel with very light oxidation. This is delicious and well made with medium acidity, a waxy texture and a sunny disposition. It’s a great alternative to Chardonnay in terms of body and weight with plenty of its own varietal character.

Since this area of France is known for its Poulet de Bresse (chicken) and freshwater fish, those are two natural pairings for this wine. Its richness will allow it to partner with lobster, crab, scallops, pork, cream-based sauces, gratins or squash/pumpkin ravioli. A regional alpine dish called “tartiflette” which combines bacon, potatoes, onion, and local Roblochon cheese would be superb with this as well. Enjoy with quiche, ristotto, or scalloped potatoes.

Bugey is a series of low altitude hills forming the most southern tip of the Jura range. In distance, it is closer to Savoie than to viticultural Jura, so, if mentioned at all, it is often considered a part of Savoie.

Local parlance can get confusing: the appellation “Roussette de Bugey” can also contain Chardonnay, so Peillot adds “Altesse” to the label to emphasize its purity. His vines average 30 years old but get up to 60 to 100 years old and are tended and harvested by hand. Fermentation is with native yeasts and aging takes place only in steel tanks and enamelled cement tanks—there is no wood  used in this cellar. Bottling is generally in March after the vintage.

Franck feels that Altesse, naturally on the more neutral side aromatically but high in acidity, is a perfect and elegant vehicle for terroir expression—much more so than the ubiquitous Chardonnay—if and when its natural high ripeness and pulpy fleshiness are reined in. Only two young winemakers in Montagnieu, Franck Peillot and Benoît Dumont, produce still wines exclusively from this grape. Peillot, who took over his family estate in 1985 after working with his father since 1981, carries on the work of four generations before him.

Brunch Foods, Fish (white), Green Salads, Perfect Aperitif , Shellfish