Domaine Prieuré Saint Christophe
Savoie, France
Winemaker: Clement Giachino
Frédéric Giachino has been producing wine in his domain for more than 20 years, and utilising organic techniques for half of that time. Located in the Chartreuse Hills, the vines of Giachino grow along the limestone slopes of Mount Granier.
The soil here is a result of an ancient tragedy. In 1248, a huge landslide sent 500 million square metres of rock crashing down onto the surrounding villages, completely destroying five of them. The soil today, rich in limestone and clay, is made up of that rock. It is argued that only vines are capable of being cultivated in such conditions.
It sounds quite remarkable that such conditions can lead to such excellent wines. Savoie has an average altitude of 1,500 metres, with 36 peaks reaching more than 3,500 metres. The climate can be unforgiving, and the landscape offers only limited space for viticulture. However, ancient glaciers managed to create large valleys with rocky outcrops as they retreated. So, against the odds, the land is actually perfect for growing vines.
The soil here is a result of an ancient tragedy. In 1248, a huge landslide sent 500 million square metres of rock crashing down onto the surrounding villages, completely destroying five of them. The soil today, rich in limestone and clay, is made up of that rock. It is argued that only vines are capable of being cultivated in such conditions.
It sounds quite remarkable that such conditions can lead to such excellent wines. Savoie has an average altitude of 1,500 metres, with 36 peaks reaching more than 3,500 metres. The climate can be unforgiving, and the landscape offers only limited space for viticulture. However, ancient glaciers managed to create large valleys with rocky outcrops as they retreated. So, against the odds, the land is actually perfect for growing vines.
2018 'Monfarina'
Grape - Jacquère
Vine Age - 25 years
Terroir - marl and limestone
Grapes are handpicked. Grapes are pressed slowly and gently using a pneumatic system. The vats are thermos-regulated to 5 degres in order to clarify the wine. This process allows them to reduce the use of sulphites. A week to ten days later, they extract the clear fluid, which will ferment with the yeasts naturally present in the grapes. Malolactic fermentation is not controlled, it might happen. Wine is aged on the lees until bottling.
2018 Roussette de Savoie
Grape - Roussette (Altesse)
Vine Age - 25 years
Terroir - marl and limestone
Grapes are handpicked. Grapes are pressed slowly and gently using a pneumatic system. The vats are thermos-regulated to 5 degres in order to clarify the wine. This process allows them to reduce the use of sulphites. A week to ten days later, they extract the clear fluid, which will ferment with the yeasts naturally present in the grapes. Malolactic fermentation is not controlled, it might happen. Wine is aged on the lees until bottling.
2018 Giac Potes Gamay/Mondeuse
Grape - Gamay / Mondeuse
Vine Age - 25 years
Terroir - Clay and limestone
Grapes are handpicked. Whole bunch maceration in stainless steel vat. The maceration process lasts for ten to twenty days depending on the vintage. During this period they pump the wine daily , taking care not to crush the grapes. Following the maceration process, they rack the wine out of vats and aged in barrels (600 litre capacity) on the lees, until bottling.
2018 Mondeuse
Grape - Mondeuse
Vine Age - 25 years
Terroir - Clay and limestone
Grapes are handpicked. Whole bunch maceration in stainless steel vat. The maceration process lasts for ten to twenty days depending on the vintage. During this period they pump the wine daily , taking care not to crush the grapes. Following the maceration process, they rack the wine out of vats and aged in barrels (600 litre capacity) on the lees, until bottling.
Grape - Jacquère
Vine Age - 25 years
Terroir - marl and limestone
Grapes are handpicked. Grapes are pressed slowly and gently using a pneumatic system. The vats are thermos-regulated to 5 degres in order to clarify the wine. This process allows them to reduce the use of sulphites. A week to ten days later, they extract the clear fluid, which will ferment with the yeasts naturally present in the grapes. Malolactic fermentation is not controlled, it might happen. Wine is aged on the lees until bottling.
2018 Roussette de Savoie
Grape - Roussette (Altesse)
Vine Age - 25 years
Terroir - marl and limestone
Grapes are handpicked. Grapes are pressed slowly and gently using a pneumatic system. The vats are thermos-regulated to 5 degres in order to clarify the wine. This process allows them to reduce the use of sulphites. A week to ten days later, they extract the clear fluid, which will ferment with the yeasts naturally present in the grapes. Malolactic fermentation is not controlled, it might happen. Wine is aged on the lees until bottling.
2018 Giac Potes Gamay/Mondeuse
Grape - Gamay / Mondeuse
Vine Age - 25 years
Terroir - Clay and limestone
Grapes are handpicked. Whole bunch maceration in stainless steel vat. The maceration process lasts for ten to twenty days depending on the vintage. During this period they pump the wine daily , taking care not to crush the grapes. Following the maceration process, they rack the wine out of vats and aged in barrels (600 litre capacity) on the lees, until bottling.
2018 Mondeuse
Grape - Mondeuse
Vine Age - 25 years
Terroir - Clay and limestone
Grapes are handpicked. Whole bunch maceration in stainless steel vat. The maceration process lasts for ten to twenty days depending on the vintage. During this period they pump the wine daily , taking care not to crush the grapes. Following the maceration process, they rack the wine out of vats and aged in barrels (600 litre capacity) on the lees, until bottling.
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