Les Alpes" is a blend of two parcels - one close to Dominique's home on marl soils and the other rich in limestone. The wine is fermented and aged in concrete eggs before it's blended in tank and bottled with minimal sulfur.
Dominique’s vines range from ten to sixty years old and are planted in clay soils with broken-down limestone on the foothills of Mont Blanc. Though the winery is not certified organic, his farming practices follow strict biodynamic principles. Winemaking is equally meticulous, meaning only native yeasts are used, no fining, no filtration, and only minimal sulfur added at bottling. Dominique prefers concrete eggs for his fermentations as he believes that the shape promotes a natural movement of the wine inside and this acts as a way to stir the lees without physically stirring them, thus adding texture and overall stability to the wine.
As far as we know, he is the only winemaker currently bottling Gringet commerically. Master of Wine Jancis Robinson established that (as of 2008) there are 64 acres of Gringet in the world, and of those, 54 belong to Dominique. Before it became nearly extinct, the fate of this lively cultivar was to make sparkling plonk or become part of industrial blends for the local cooperative, a far cry from the proud expression that we have come to expect from Dominique. His mission to elevate this mighty grape began in 1988 when he took over his family's 10-hectare estate, nestled in the village of Ayse in the Savoie region of France.