Come and discover a small 4 ha estate, backed by the Massif des Bauges and the natural park of the same name. Divided between Chignin, Montmélian and Saint Jean de la Porte, the plots of Mondeuse, Persan, Douce-Noire, Gamay, Pinot Noir, Chardonnay, Roussette, Jacquère and Bergeron are cultivated organically. The terroir is made up of clay-limestone scree and ancient glacial moraines. The optimal exposure from South to West allows the grapes to be perfectly ripe. The work in the vineyard is manual and meticulous. Each vine will see me pass more than 40 times a year! Yields are low. A single goal: to harvest healthy, ripe grapes. The harvest: A decisive step for the quality of the vintage The harvest date varies greatly from one grape variety to another and is spread over 1 month. This is a specificity of our Savoyard vineyard.

The entire range of wine will allow you to explore its diversity. The harvest is manual. Sorting is done on foot. The grapes are transported in small boxes without any crushing to the press. Careful vinification: Vinification is carried out with rigorous monitoring. Everything is done to obtain the best from the grapes. Hygiene and protection of the juices make it possible to avoid the addition of inputs likely to denature the wine. I hope that each vintage expresses the vintage as faithfully as possible, even if it means shaking up the standards. Each operation is reasoned and decided specifically for each vintage. In white, the pressing is slow and directed. Without settling. Fermentation with indigenous yeasts at a controlled temperature is carried out until the end of the sugars to offer a precise tasting. The start of malolactic fermentation is natural. The reds are mostly macerated whole bunch. The extraction is light and the temperature is controlled. Aging in old barrels and demi-muids is partly used to provide complexity without distorting the aromatics. The addition of SO2 is “homeopathic”: after malo and before bottling.