Sourced from a variety of miniscule parcels in Fully, Saillon, and Leytron, Alexandre’s Fendant (Chasselas) is fermented spontaneously and aged for eight months on its fine lees in stainless steel. Less opulent and honeyed than many examples from the Valais, it exemplifies the house style in its chiseled intensity, palpable salinity, and cleanly rendered fruit.