Domaine Giachino
Savoie, France
Winemaker: Frédéric & David 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.
'Monfarina'
Grape - Jacquère
Vine Age - 25 years
Terroir - marl and limestone
Grapes and picked. 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.
Primitif
Grape - Jacquère
Terroir - marl and limestone
Grapes picked by hand early in the season are pressed slowly and gently using a pneumatic system. juice is settled in a cold setting. Malolactic fermentation occurs by natural yeasts with zero adds after spending 3 months on lees. producing a thirst quenching wine of only 9.2% ABV
Apremont
Grape - Jacquère
Found on the banks of Lake Saint André, the vineyard is tucked between the largest rocks on the slopes of Mount Granier. Wine is aged on the lees until bottling.
Frères Giac
Grape - Persan and Gamay 50/50
Terroir - Marl ad Limestone
Persan is a traditional local grape originally from the Maurienne valley. It produces a full-bodied wine, with an aroma of candied almost spiced fruits. When blended with Gamay it keeps the style light and luscious with aromatic tones and peppery backbone of spice.
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.
Grape - Jacquère
Vine Age - 25 years
Terroir - marl and limestone
Grapes and picked. 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.
Primitif
Grape - Jacquère
Terroir - marl and limestone
Grapes picked by hand early in the season are pressed slowly and gently using a pneumatic system. juice is settled in a cold setting. Malolactic fermentation occurs by natural yeasts with zero adds after spending 3 months on lees. producing a thirst quenching wine of only 9.2% ABV
Apremont
Grape - Jacquère
Found on the banks of Lake Saint André, the vineyard is tucked between the largest rocks on the slopes of Mount Granier. Wine is aged on the lees until bottling.
Frères Giac
Grape - Persan and Gamay 50/50
Terroir - Marl ad Limestone
Persan is a traditional local grape originally from the Maurienne valley. It produces a full-bodied wine, with an aroma of candied almost spiced fruits. When blended with Gamay it keeps the style light and luscious with aromatic tones and peppery backbone of spice.
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.
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