"Alain (Gallety) takes every aspect of the process seriously. To grow the quality of grapes he wants, he farms his fifteen hectares of vineyards organically, as he has done since the early 80’s. To best insure freshness, he has installed toploading, hatch doors over their gravity-fed cuves, so that the grapes go exactly where they need to immediately following the harvest—bypassing the cellar completely to begin their fermentation. The wines
are then aged in Burgundian barrels, as the Galletys believe them to produce wines with greater finesse. Today, they are planting a vineyard so
stony and wild that it will have to be worked by a draft horse. Alain Gallety is indeed a man of vision."