Description
Since 2015, the Giachino brothers have been carrying on the tradition of Michel Grisard’s Prieuré Saint Christophe wines. This Mondeuse, with its shimmering purple colour and garnet highlights, offers a complex, rich and delicately fruity nose: blackberries and prunes with spicy notes. Smooth on the palate, the wine reveals rich aromas of violet and liquorice. It has a lovely length, finishing with subtle yet pleasantly present tannins.
Prieuré Saint Christophe, the legacy of Michel Grisard
Since Michel Grisard’s retirement in 2015, it is now the Giachino brothers who are continuing the work carried out for decades by this immense and iconic winemaker. Michel Grisard contributed enormously to the vineyards of Savoie, but not only there. His work at Domaine Prieuré Saint-Christophe has inspired many winemakers beyond the borders of Savoie. The legacy left by this great winemaker is immense, and Savoie is now convinced that it is capable of producing some of France’s finest wines. Michel Grisard not only elevated the wines of his estate to the ranks of France’s finest, but he also worked tirelessly to preserve Savoie’s wine-growing heritage by helping to establish the Domaine des Ardoisières and working alongside Pierre Galet at the Centre d’Ampélographie Alpine to encourage a return to forgotten grape varieties.
Technical details
| Estate | Prieuré Saint Christophe |
| Winemakers | Frédéric, David & Clément Giachino |
| Region | Savoie |
| Appellation | Savoie wine |
| Vintage | 2022 |
| Grape varieties | 100% Mondeuse |
| Colour | Red |
| Volume | 75 cl |
| Alcohol | 12% |
| Ageing potential | 3–10 years |
| Farming | Organic, Biodynamic and Natural |
| Terroir | Steep slopes on the southern flank of the Combe de Savoie, in the Bauges Nature Reserve, in the municipalities of Arbin and Freterive. The soil is a mixture of alluvial deposits and silt from an ancient glacial moraine, combined with clay-limestone scree. |
| Area | 3.80 hectares |
| Harvest | Hand-harvested, whole bunches, in crates. |
| Vinification | Cold pre-fermentation maceration for 2 to 5 days, followed by maceration for 25 to 40 days. |
| Ageing | The first six months in vats, followed by a minimum of 12 months in barrels |
| Serving | 14–16°C |
What to eat with Prieuré Saint Christophe red?
- White meats in sauce
- Cheeses (from Savoie, of course)
