The estate is located in Chignin, on the clay-limestone soils of the Bauges foothills. As in all mountainous regions, the subsoils are turned upside down by geological movements. This generates a great diversity of soils, so most of the wines are worked in parcels, in order to bring out the terroir. In the vineyard, the work is adapted to the plots and the slope. Pickaxe work, animal traction with teams of mules and horses, tractor, winch on the steepest plots. The vines are treated if necessary, with sulphur, copper, decoctions of plants, 500P and 501. The manual harvest is done in crates in order to keep the grapes intact until the winery. After slow pressing, the musts descend into the vats by gravity. Fermentations start spontaneously with indigenous yeasts.

Information

Domain Name:
Domaine du Cellier des Cray
Winemaker's Name:
Adrien Berlioz
Country:
France
Region:
Savoie
Appellations:
Roussette de Savoie, AOP Vin de Savoie, Chignin, Savoie, Chignin Bergeron
Farming:
Organic / Biodynamic (Demeter, Ecocert AB)
Plough horse:
yes
Grape varieties:
Altesse, Jaquère, Bergeron, Jacquère, Mondeuse, Persan, Roussanne, roussanne, Roussane, Douce Noire, Jacquere

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<p>Le domaine est situ&eacute; &agrave; Chignin, sur les sols argilo calcaires des contreforts des Bauges. Comme dans toutes les r&eacute;gions montagneuses, les sous-sols sont chamboul&eacute;s par les mouvements g&eacute;ologiques. Cela g&eacute;n&egrave;re une grande diversit&eacute; de sols, aussi la plupart des vins sont travaill&eacute;s en parcellaire, afin de faire ressortir le terroir. A la vigne, le travail est adapt&eacute; aux parcelles et &agrave; la pente. Travail &agrave; la pioche, traction animale avec des attelages de mules et de chevaux, tracteur, treuil sur les parcelles les plus pentues. Les vignes sont trait&eacute;es si n&eacute;cessaire, au souffre, cuivre, d&eacute;coctions de plantes, 500P et 501. Les vendanges manuelles se font en caisses afin de conserver des raisins intacts jusqu'&agrave; la cuverie. Apr&egrave;s pressurage lent, les mouts descendent dans les cuves par gravit&eacute;. Les fermentations d&eacute;marrent spontan&eacute;ment sur les levures indig&egrave;nes.</p>

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