Description
The Black Giac cuvée from Domaine Giachino is an authentic Mondeuse de Savoie with a strong personality. It has a deep, purplish-violet colour, with aromas of violet, peony and white pepper. Low in alcohol, the wine highlights the fruit with a light touch. Both full-bodied and silky, the palate unfolds gracefully with firm texture and supple tannins. The intensity is heightened on the finish by subtle spicy, slightly roasted notes. A thoroughly indulgent wine to accompany grilled meat or Diot sausages.
What to eat with the Mondeuse de Mondeuse Black Giac from Domaine Giachino?
- Grilled meats
- Diot sausages
- Roast pigeon
- Braised lamb shoulder and Dauphinois gratin
- Tomme de Savoie
Mondeuse grape variety
A very ancient grape variety, Mondeuse is renowned for producing the finest wines of Savoie. Typically Savoyard, it is found in only a few French departments. Although a white variety exists, the black variety is much more widely grown. Vinified as a single-varietal wine or blended with Gamay and/or Pinot Noir, Mondeuse is used in particular to produce rosé wines
. However, this grape variety is at its best when vinified as a red, producing full-bodied, particularly aromatic wines with excellent ageing potential. Mondeuse is still grown today in its region of origin, Savoie. This variety has also been adopted by the neighbouring wine-growing region of Bugey. This variety is grown exclusively in the departments of Savoie, Haute-Savoie, Ain and Isère. Once widespread, this grape variety is now cultivated on an area of around 200 hectares. Indeed, nearly 70% of the production area is planted with white grape varieties.
(Source: oenologie.fr)
Technical details
Details of the Mondeuse Black Giac cuvée from the Giachino estate:
| Estate | Giachino |
| Winemaker | Frédéric, David & Clément Giachino |
| Region | Savoie |
| Appellation | Savoie Mondeuse |
| Cuvée | Black Giac |
| Vintage | 2024 |
| Grape varieties | 100% Mondeuse |
| Colour | Red |
| Volume | 75 cl |
| Alcohol content | 11% |
| Ageing potential | 2–8 years |
| Cultivation | Organic, Biodynamic and Natural |
| Terroir | Foothills of Mt Granier, clay-limestone soil, south-east facing |
| Area | 2 hectares |
| Harvest | Hand-picked into crates, whole bunches. |
| Vinification | Pre-fermentation maceration for 2 to 5 days, followed by maceration for 8 to 15 days before pressing |
| Ageing | In oak barrels, on the full lees for 12 months. Bottled directly from the barrel. |
| Serving | 15–17°C |



