Located in the foothills of the Alps, the Savoie represents one of the last, great undiscovered wine regions of France. The vineyards are amongst widely dispersed, small communities, clustered together in the narrow alpine valleys, each seemingly with its own specialities in terms of grape varieties it elects (or is allowed) to grow.
The grapes are picked by hand and the bunches are sorted before being placed in vats where they ferment for 7 days before being pressed. To obtain maximum fruity aromas the winemaker intervenes as little as possible during this process.
The resulting wine is fruity and light with a nice balance,