Description
Since 2015, the Giachino brothers have been carrying on the tradition of Michel Grisard’s Prieuré Saint Christophe wines. This Roussette de Savoie (100% Altesse) boasts a brilliant pale gold colour. It has a lovely fruity and mineral nose, with notes of white flowers and a hint of exotic fruit. On the palate, it develops a rich, indulgent texture. Aromas of pineapple and candied pears with a lovely honeyed and floral finish.
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 | Roussette de Savoie |
| Vintage | 2020 |
| Grape varieties | 100% Altesse |
| Colour | White |
| Volume | 75 cl |
| Alcohol content | 14.5% |
| Ageing potential | 1–5 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 commune of Cruet. The soil is a mixture of alluvial deposits and silt from an ancient glacial moraine, combined with clay-limestone scree. |
| Area | 1.40 hectares |
| Harvest | Hand-harvested; the whole bunches are picked into crates, sorted and not crushed (skin maceration in the press). Pressing is slow. |
| Vinification | Cold settling by temperature control of the vats at around 10°C for 96 hours. Then transfer to barrels |
| Ageing | The first 12 months in barrels, followed by 6 months in vats. |
| Serving | 8–10°C |
What to eat with Prieuré Saint Christophe white?
- White meats in sauce
- Cheeses (from Savoie, of course)
