

Les Jalets is the ancient term for galets, large round stones carried down from the Alps by glaciers. The vines grow on low terraces in soil pebbled with galets. These stones soak up heat from the sun during the day and release it at night, enabling grapes to mature at a steady pace. The organic grapes are hand-harvested and whole bunches are lightly pressed. The must settles before being racked, fermented and aged in French oak barrels (50%), concrete eggs and stainless steel tanks.


