100% Chenin Blanc. The fruit from "La Jalousie" comes from the youngest estate vines and is harvested the earliest of the three Closel wines. The vines are generally 20 years old or younger and are in different parcels across all three main Closel micro-terroirs (plateau, hillsides or coteaux, and valley or coulée). The common theme is sandy, stony schist soils and certified-biodynamic farming. Harvest is by hand, at exactly the point where the grapes are just ripe, with cruncy, yellow-green skins and the freshest, brightest aromatics. The bunches are very gently direct-pressed, followed by a spontaneous fermentation to dryness with native yeasts and without sulfur in fiberglass tanks. The wine generally goes through malo and is aged in horizontal vats for maximum surface contact with the fine lees for around 10 months. The wine is bottled unfiltered with a modest amount--its first dose--of sulfur. Just 0.4 grams RS with 3.8 grams acidity and a 25 hl/ha-yield.