La Peyse is a 100% Roussanne from Savoie, produced in very limited volumes of around 5,000 bottles per year. It comes from steep, hand-worked vineyards planted on limestone scree from the Bauges Massif, where the soils are thin, stony, and demanding. The parcels sit on south-facing slopes in Chignin, Francin, and Montmélian, with gradients that can reach up to 70%, making every stage of the work entirely manual — from pruning to harvest.

The vinification is just as precise as the vineyard is extreme: gentle pressing by gravity, protection from oxidation, cold settling, then a slow, controlled fermentation followed by malolactic conversion and bâtonnage. The wine is then aged for 10 months in oak barrels, which shapes its structure without masking its identity. In the glass, it opens with a deep golden colour and a layered, expressive nose — fresh wood, mocha, almond paste, gingerbread, and subtle meadow notes. It's an incredibly unusual wine for those who are ready for it.