His electric 2023 "Silice" (100% Jacquère) reflects the grape's citric, sea-salty qualities and is made in the most hands-off manner possible: indigenous yeast fermentation, minimal filtration, and only one gram of added sulfur at bottling.

One-third of the wine is vinified in used barriques, and the remainder is in stainless steel tanks before being aged for eight months. The result is bright and airy wine, like pure mountain air, with a slick texture brimming with cool, green melon and white pear flesh, dried honey, saline, and white flowers.