The Carrel Jongieux Blanc, made from the native Jacquere grape, exemplifies Hugh Johnson's characterization of this varietal: "you are drinking bottled mountain air." Working with fully ripe, yet delicate grapes with a low natural sugar/alcohol level, Carrel uses a pneumatic press to extract flavor and aromas, and ferments in stainless steel tanks at low temperatures. Carrel picks the Jacquere at the end of his harvest, when it has developed intense flavor due to the extended hang-time, and never more than 11.5% alcohol. Carrel blocks the malolactic fermentation and keeps a small amount of the wine’s natural CO2 to further enhance its freshness and vitality. Bottling takes place in January, after the wine is stabilized in the naturally cold Alpine ambiance.