Giac Potes


Gamay and Mondeuse. Whole bunch maceration in stainless steel vat. The maceration process lasts for ten to twenty days depending on the vintage, aged in 600L barrels. A new wine, light, soft, textured. In 2017 Domaine Giachino didn't produce a lot of Gamay due to some difficult weather conditions during the year but the fruit which was produced was great quality. In order to get a few more bottles made, they blended in a little Mondeuse, the local grape which has a touch more body and colour. The resulting wine is still fresh, youthful and textured but with a little richness and colour.


In 1988, Frédéric took over the 1.5 hectares of vines in Chapareillan that had been maintained by his grandfather, Marius Genton. Later joined by his brother David, they grew the estate to 9 hectares and planted vineyards with new grape varieties particular to their area of the Savoie. Their values and philosophy made a switch to natural and organic methods inevitable and in 2006 the transition to organic farming was the culmination of a long process. 

Located in the Chartreuse Hills, the vines of Giachino grow around the slopes of Mount Granier, not far from Chambery.  The estate comprises various plots in the communes of Chapareillan, les Marches and Aprement. The soils are clay, limestone and moraine, a particular terroir which is the source of the uniqueness of their wines. Many of these sites are well above 5000 feet in elevation, making for challenging climatic conditions. The land in this part of Savoie is rugged, slopes are steep, the climate is harsh, and the plots of vines are minuscule.

In 2015, Clement, Frédéric’s son, also took over the vineyards of Domaine Prieuré Saint Christophe, belonging to the legendary Michel Grisard on his retirement. Grisard was a pioneer of organic farming in Savoie and a great defender of rare or disappeared grape varieties,