The Peillot vines average 30 years old but get up to 100+ years in some parcels; much of the Altesse is planted on the steep scree, trained individually in the local, traditional gobelet sur échalas style. The farming is sustainable and harvest by hand. The whole clusters are direct-pressed and fermented with native yeasts in tank; malolactic fermentation generally does not take place but a tank will occasionally go through it. Aging is on the fine lees in tank only (no wood on any of the Peillot wines). The wine generally finishes with a few grams of RS; it is bottled with a light, non-sterile filtration in the spring/summer after the vintage.