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Fiche Vin Chignin Bergeron

CHIGNIN BERGERON

Tasting notes :

Deep colour. A fresh apricot and blackberry nose, which characterises this appellation. The attack is smooth, silky and full. It reveals a classic Bergeron of excellent quality. A lingering finish. This outstanding wine is expected to reveal its powerful personality after a few years.

 

Variety :

Roussanne

 

Wine and food pairings :

Fish, scallops, veal, pork, poultry, rabbit, snails,
Beaufort cheese.

 

Serving temperature :

10 to 12°C as an aperitif or 12 to 15°C

when paired with food.

 

Winemaking method :

Our plots of Roussanne vines have a life cycle of 10 to 30 years. Average yield: 58 hl/ha. These grapes are hand-picked and are sorted using a vibrating sorting table and sent to the vat on a conveyor belt. The grapes are then subject to a long but gentle pressing process.

 

Area :

7 hectares

 

Orientation :

South-facing

 

Soil type :

Chalky limestone from the Bauges mountain range and thin, rocky soil.

 

Plant density :

7,000 vines/hectare

 

Viticulture :

Vine training: Guyot Simple. The vineyard follows sustainable winegrowing practices. The vines are located on a steep hillside with a grade of up to 70%. For this reason, all tasks related to the viticulture process must be carried out by hand.

 

Vinification :

After careful sorting, the vat is filled using the gravity flow method. After pressing, the air is removed from the vat with a CO2 extractor. This protects the must from oxidation. The juice is then subject to cold stabilisation at around 2°C, for 36 to 48 hours. Next, the settling process begins. The fermentation process lasts for approximately one month. The secondary (malolactic) fermentation follows and lasts for approximately two months. Once fermentation has taken place, the wine is tasted and the lees are carefully stirred back into the wine (the process of bâtonnage). The wine is aged for a period of 6 to 9 months. We produce 30,000 bottles of Chignin-Bergeron. Of course, the wine is bottled on-site at our vineyard.

Fiche Vin Chignin Bergeron Amandiers

CHIGNIN BERGERON " LES AMANDIERS "

Tasting notes :

Deep colour. A fresh apricot and blackberry nose, which characterises this appellation. The attack is smooth, silky and full. It reveals a classic Bergeron of excellent quality. A lingering finish. This outstanding wine is expected to reveal its powerful personality after a few years.

 

Variety :

Roussanne

 

Wine and food pairings :

Poissons, noix de Saint-jacques, viandes blanches, escargots, Beaufort.

 

Serving temperature :

10 to 12°C as an aperitif or 12 to 15°C when paired with food.

 

Winemaking method :

Our plots of Roussanne vines have a life cycle of 10 to 30 years. Average yield: 58 hl/ha. These grapes are hand-picked. They are sorted using a vibrating sorting table and sent to the vat on a conveyor belt. The grapes are then subject to a long but gentle pressing process.

 

Area :

7 hectares

 

Orientation :

South-facing

 

Soil type :

Chalky limestone from the Bauges mountain range and thin, rocky soil

 

Plant density :

7,000 vines/hectare

 

Viticulture :

Vine training: Guyot Simple. The vineyard follows sustainable winegrowing practices. The vines are located on a steep hillside with a grade of up to 70%. For this reason, all tasks related to the viticulture process must be carried out by hand.

 

Vinification :

After careful sorting, the vat is filled using the gravity flow method. After pressing, the air is removed from the vat with a CO2 extractor. This protects the must from oxidation. The juice is then subject to cold stabilisation at around 2°C, for 36 to 48 hours. Next, the settling process begins. The fermentation process lasts for approximately one month. The secondary (malolactic) fermentation follows and lasts for approximately two months. Once fermentation has taken place, the wine is tasted and the lees are carefully stirred back into the wine (the process of bâtonnage). The wine is aged for a period of 6 to 9 months. We produce 30,000 bottles of Chignin-Bergeron. The wine is bottled on-site at our vineyard.

Fiche Vin Abymes

ABYMES

Tasting notes :

Yellow-green colour, strong floral nose, assertive attack and a wine that is exceptionally fruity for this appellation, accompanied by a strong mineral presence that is typical of the Abymes region. A resounding success.

 

Variety :

Jacquère

 

Wine and food pairings :

There are many possible pairings, including pastas and omelettes with porcini mushrooms, creamy broccoli soups, seafood dishes.

 

Serving temperature :

10 to 12°C as an aperitif or 12 to 14°C when paired with food.

 

Winemaking method :

Our plots of Abymes vines have a life cycle of 10 to 60 years. Average yield: 68 hl/ha. These grapes are mechanically harvested. They are sorted using a vibrating sorting table and sent to the vat on a conveyor belt. The grapes are then subject to a gentle pressing process.

 

Area :

10 hectares

 

Orientation :

East and South-East

 

Géologie :

Alluvial soil marked by glacial moraines, as well as scree-covered slopes and fluvial terraces.

 

Plant density :

7,000 vines/hectare

 

Viticulture :

Vine training: Guyot Simple. The vineyard follows sustainable winegrowing practices with alternating rows of cover crops; the other row is mechanically aerated and weeded (with mechanical rakes and hoes).

 

Vinification :

After careful sorting, the vat is filled using the gravity flow method. After pressing, the air is removed from the vat with a CO2 extractor. This protects the must from oxidation. The juice is then subject to cold stabilisation at around 2°C. 36 to 48 hours later, the settling process begins. The fermentation process lasts for approximately one month. Once fermentation has taken place, the wine is tasted and the lees are lightly stirred back into the wine (the process of bâtonnage). The wine is aged for a period of 3 to 6 months. We produce 80,000 bottles of Abymes. The wine is bottled on-site at our vineyard.

Fiche Vin Malvoisie

MALVOISIE

Tasting notes :

A deep straw colour with an expressive and exotic nose that has hints of honey and candied peach. A smooth attack with a noticeable roundness that is full and bright. The aromas of the nose are confirmed by its very pleasant smooth and mellow nature. It strikes a perfect balance and has a noticeable aromatic finish that results from its sweet personality. A unique wine that offers pleasant surprises.

 

Variety :

Malvoisie

 

Wine and food pairings :

As an aperitif with light vegetable hors d'oeuvres and as a dessert wine. With desserts like tarte tatin or candied fruit cake. This wine's generosity also makes it a perfect choice when hosting friends.

 

Serving temperature :

9 to 11°C as an aperitif or 11 to 14°C when paired with food.

 

Winemaking method :

Our plots of Malvoisie vines grow at the foot of Mont Granier. Average yield: 58 hl/ha. The grapes are mechanically harvested. They are sorted using a vibrating sorting table and sent to the vat on a conveyor belt. The grapes are then subject to a long but gentle pressing process.

 

Area :

0.15 hectare

 

Orientation :

East and South

 

Soil type :

A large portion of the soil is covered by a thick layer of large pieces of scree and marlstone.

 

Plant density :

7,500 vines/hectare

 

Viticulture :

Vine training: Guyot Simple. The vineyard follows sustainable winegrowing practices with alternating rows of cover crops. The other row is mechanically aerated and weeded (with mechanical rakes and hoes).

 

Vinification :

After careful sorting, the vat is filled using the gravity flow method. After pressing, the air is removed from the vat with a CO2 extractor. This protects the must from oxidation. The juice is then subject to cold stabilisation at around 2°C, for 36 to 48 hours. Next, the settling process begins. Fermentation lasts approximately one month. The secondary (malolactic) fermentation follows and lasts for approximately two months. Once fermentation has taken place, the wine is tasted and the lees are carefully stirred back into the wine (the process of bâtonnage). The wine is aged for a period of 6 to 9 months. The wine is bottled on-site at our vineyard.

Tasting notes :

The nose and the first impression on the tongue both bring to mind fresh butter mingled with the scent of spring flowers. The attack is smooth and pleasant. This is a Chardonnay, that much is clear, and the terroir's mineral presence results in a lovely wine. This wine is different from well-known Chardonnays such as Meursault, Puligny and others, but this noteworthy wine and its terroir are outstanding.

 

Variety :

Chardonnay

 

Wine and food pairings :

Fish, veal, pork, poultry, rabbit, snails, Beaufort cheese.

 

Serving temperature :

10 to 12°C as an aperitif or 12 to 15°C

when paired with food.

 

Winemaking method :

Our plots of Chardonnay vines have a life cycle of 10 to 40 years and are found in two locations: Fréterive (Bauges Mountain range) and Myans (Chartreuse Mountain range). Average yield: 60 hl/ha. These grapes are mechanically harvested. They are sorted using a vibrating sorting table and sent to the vat on a conveyor belt. The grapes are then subject to a long but gentle pressing process.

 

Area :

4 hectares

 

Orientation :

South facing in Fréterive, and South-East in Myans.

 

Soil type :

Chalky limestone from the Bauges mountain range. Glacial moraines in the Chartreuse mountain range.

 

Plant density :

7,000 vines/hectare

 

Viticulture :

Vine training: Guyot Simple. The vineyard follows sustainable winegrowing practices with alternating rows of cover crops. The other row is mechanically aerated and weeded (with mechanical rakes and hoes).

 

Vinification :

After careful sorting, the vat is filled using the gravity flow method. After pressing, the air is removed from the vat with a CO2 extractor. This protects the must from oxidation. The juice is then subject to cold stabilisation at around 2°C, for 36 to 48 hours. Next, the settling process begins. The fermentation process lasts for approximately one month. The secondary (malolactic) fermentation follows and lasts for approximately two months. Once fermentation has taken place, the wine is tasted and the lees are carefully stirred back into the wine (the process of bâtonnage). The wine is aged for a period of 6 to 9 months. We produce 30,000 bottles of Chardonnay. The wine is bottled on-site at our vineyard.

CHARDONNAY

Fiche Vin Chardonnay

Tasting notes :

Pale yellow with a discreet nose, a direct attack, complex light citrus notes and a mineral finish.  Excellent local wine.

 

Variety :

Jacquére

 

Wine and food pairings :

There are many possible pairings, including shellfish, smoked fish, raclette and fondue.

 

Serving temperature :

10 to 12°C as an aperitif or 12 to 14°C when paired with food.

 

Winemaking method :

Our plots of Apremont vines have a life cycle of 10 to 60 years. Average yield: 65 hl/ha. These grapes are mechanically harvested. They are sorted using a vibrating sorting table and sent to the vat on a conveyor belt. The grapes are then subject to a gentle pressing process.

 

Area :

6 hectares

 

Orientation :

Hillsides of the Chartreuse mountain range,
East and South-East

 

Soil type :

A large portion of the soil is covered by a thick layer of large pieces of scree and marlstone.

 

Plant density :

7,000 vines/hectare

 

Viticulture :

Vine training: Guyot Simple. The vineyard follows sustainable winegrowing practices with alternating rows of cover crops; the other row is mechanically aerated and weeded (with mechanical rakes and hoes).

 

Vinification :

After careful sorting, the vat is filled using the gravity flow method. After pressing, the air is removed from the vat with a CO2 extractor. This protects the must from oxidation. The juice is then subject to cold stabilisation at around 2°C. 36 to 48 hours later, the settling process begins. The fermentation process lasts for approximately one month. Once fermentation has taken place, the wine is tasted and the lees are lightly stirred back into the wine (the process of bâtonnage). The wine is aged for a period of 3 to 6 months. We produce 30,000 bottles of Apremont. The wine is bottled on-site at our vineyard.

APREMONT

Fiche Vin Apremont

APREMONT CLOS SAINT-ANDRÉ

Fiche Vin Apremont Saint André

Tasting notes :

Pale yellow, very delicate nose of white flowers and citrus. The attack is direct and consistent.  It is a smooth, firm and lively wine. The tongue recognises the same aromas as the nose, along with the presence of citrus, lemon zest and green apple. The aromatic finish is fresh, interesting and long-lasting.

 

Variety :

Jacquére

 

Wine and food pairings :

Fish, trout, arugula, tomato tart, seafood.

 

Serving temperature :

10 to 12°C as an aperitif or 12 to 14°C when paired with food.

 

Winemaking method :

Our plots of Roussette vines have a life cycle of 10 to 20 years. Average yield: 60 hl/ha. These grapes are mechanically harvested. They are sorted using a vibrating sorting table and sent to the vat on a conveyor belt. The grapes are then subject to a gentle maceration process for 12 to 36 hours.

 

Area :

2.8 hectares

 

Orientation :

East and South

 

Soil type :

Alluvial soil marked by glacial moraines as well as scree-covered slopes and fluvial terraces.

 

Plant density :

7,500 vines/hectare

 

Viticulture :

Vine training: Guyot Simple. The vineyard follows sustainable winegrowing practices with alternating rows of cover crops. The other row is mechanically aerated and weeded (with mechanical rakes and hoes)..

 

Vinification :

After careful sorting, the vat is filled using the gravity flow method. The pressing process is at 3-1/2 hours with a maximum pressure of 1.8 bar.  After pressing, the air is removed from the vat with a CO2 extractor.  This protects the must from oxidation. The juice is then subject to cold stabilisation at around 2°C. 48 hours later, the settling process begins. The fermentation process lasts for approximately one month. Once fermentation has taken place, the wine is tasted and the lees are stirred back into the wine (the process of bâtonnage). The wine is aged for a period of 10 months. We produce 10,000 bottles of Apremont CSA. The wine is bottled on-site at our vineyard.

Tasting notes :

Golden in colour, very delicate nose of white flowers.

On the tongue, this wine tastes slightly of apricot. The attack is smooth and harmonious. It has a fresh almond finish.

 

Variety :

Altesse

 

Wine and food pairings :

Sautéed duck, broiled tuna seasoned with lemon, baked eggs with ham and mushroom, goat cheese, feta.

 

Serving temperature :

10 to 12°C as an aperitif or 12 to 14°C when paired with food.

 

Winemaking method :

Our plots of Roussette vines have a life cycle of 10 to 20 years. Average yield: 60 hl/ha. These grapes are mechanically harvested. They are sorted using a vibrating sorting table and sent to the vat on a conveyor belt. The grapes are then subject to a gentle maceration process for 12 to 36 hours.

 

Area :

3 hectares

 

Orientation :

East and South

 

Soil type :

Alluvial soil marked by glacial moraines as well as scree-covered slopes and fluvial terraces.

 

Plant density :

7,500 vines/hectare

 

Viticulture :

Vine training: Guyot Simple. The vineyard follows sustainable winegrowing practices with alternating rows of cover crops. The other row is mechanically aerated and weeded (with mechanical rakes and hoes).

 

Vinification :

After careful sorting, the vat is filled using the gravity flow method. Cold maceration takes place at between 8° and 12°C for 36 hours. Devatting is carried out using the belt and gravity flow method. After pressing, the air is removed from the vat with a CO2 extractor. The juice is then subject to cold stabilisation at around 2° for 36 to 48 hours. Next, the settling process begins. The fermentation process lasts for approximately one month. The secondary (malolactic) fermentation follows and lasts for approximately two months. Once fermentation has taken place, the wine is tasted and the lees are carefully stirred back into the wine (the process of bâtonnage). The wine is aged for a period of 3 to 6 months. We produce 20,000 bottles of Roussette. The wine is bottled on-site at our vineyard.

ROUSSETTE DE SAVOIE "Altesse"

Fiche Vin Altesse Roussette de Savoie

Tasting notes :

A lovely pink-orange colour. Powerful nose of red berries. A sophisticated, round and fresh taste that carries the powerful strawberry and raspberry fragrances forward. An very enjoyable rosé.

 

Variety :

Gamay

 

Wine and food pairings :

This rosé is perfect with an arugula salad, or with Beaufort toasts. Its freshness lends itself to being enjoyed as an aperitif, with fish, or as a dessert wine.

 

Serving temperature :

10 to 12°C as an aperitif or 12 to 14°C when paired with food.

 

Winemaking method :

Our rosé is made from Gamay vines which have a life cycle of 30 to 50 years. Average yield: 68 hl/ha. These grapes are mechanically harvested. They are sorted using a vibrating sorting table and sent to the vat on a conveyor belt. The grapes are then subject to a gentle pressing process..

 

Area :

2 hectares

 

Orientation :

East and Southeast

 

Soil type :

Alluvial soil marked by glacial moraines as well as scree-covered slopes and terraces.

 

Plant density :

7,000 vines/hectare

 

Viticulture :

Vine training: Guyot Simple. The vineyard follows sustainable winegrowing practices with alternating rows of cover crops.

 

Vinification :

After careful sorting, the vat is filled using the gravity flow method. After pressing, the air is removed from the vat with a CO2 extractor. This protects the must from oxidation. The juice is then subject to cold stabilisation at around 2°C. 36 to 48 hours later, the settling process begins. The fermentation process lasts for approximately one month. Once fermentation has taken place, the wine is tasted and the lees are lightly stirred back into the wine (the process of bâtonnage). The wine is aged for a period of 3 to 6 months. We produce 10,000 bottles of our rosé. The wine is bottled on-site at our vineyard.

GAMAY ROSÉ

Fiche Vin Gamay Rosé

Tasting notes :

A nose of red berries. On the tongue, this wine is pleasantly fruity and well balanced. It's a simple, delightful wine that is easy to drink and pair

 

Variety :

Gamay

 

Wine and food pairings :

The Gamay is the perfect accompaniment for any red meat. Complements a filet mignon or roast.

 

Serving temperature :

12 to 14°C as an aperitif or 14 to 16°C when paired with food.

 

Winemaking method :

Our plots of Gamay vines have a life cycle of 30 to 50 years.

These grapes are hand-picked. They are sorted using a vibrating sorting table and sent to the vat on a conveyor belt.

 

Area :

0.50 hectare

 

Orientation :

South/Southeast

 

Soil type :

At the foot of the cliffs in the Bauges Mountains, on a clay limestone and gravel soil hillside.

 

Plant density :

7,500 vines/hectare

 

Viticulture :

Trellised vines with grass cover crops, to limit vine growth. The vineyard follows sustainable winegrowing practices and all rows in the fields are mechanically worked.

 

Vinification :

Choice yeast, destemmed grapes, cold prefermentation at 12°C for 48 hours, thermo-regulated vinification at approximately 25°C, vatting for 8 days, malolactic fermentation and 100% vat maturation for 2 months. The wine is bottled onsite at our vineyard.

GAMAY

Fiche Vin Gamay Rouge
Fiche Vin Mondeuse

MONDEUSE

Tasting notes :

Very pleasant nose of red berries. On the tongue, the fragrance of blackcurrant is recognisable. This wine has a characteristically Mondeuse finish - it's slightly sharp.

 

Variety :

Mondeuse

 

Wine and food pairings :

The Mondeuse will impress when paired with small game, lentil and sausage stew, red meat and alpine cheese. Also wonderful with ethnic or spicy dishes.

 

Serving temperature :

12 to 14°C as an aperitif or 14 to 16°C when paired with food.

 

Winemaking method :

Our plots of Mondeuse vines have a life cycle of 50 years. Average yield: 60 hl/ha. These grapes are hand-picked. They are sorted using a vibrating sorting table and sent to the vat on a conveyor belt.

 

Area :

2.5 hectares

 

Orientation :

South-facing

 

Soil type :

At the foot of the Bauges alpine cliffs on rocky limestone and marlstone hillsides.

 

Plant density :

7500 vines/hectare

 

Viticulture :

Vine training: Double Curtain, to limit grape production and avoid overcrowding. The vineyard follows sustainable winegrowing practices and all rows in the fields are mechanically worked.

 

Vinification :

After careful sorting, the grapes are either destemmed or left intact, then placed in the vat via belt to avoid crushing them. The harvest process includes a cold prefermentation maceration phase between 6°C and 10°C for 36 hours, or a hot phase at approximately 30°C for 24 hours. Maceration normally lasts between two to three weeks. No pigeage or delestage is used. The wine is subject to gentle daily pumping down of the cap (remontage). The fermentation process lasts for approximately 15 days. The secondary (malolactic) fermentation follows and normally includes the marc. The wine is aged for a period of 3 to 6 months. We produce 20,000 bottles of Mondeuse. The wine is bottled on-site at our vineyard.

Fiche Vin Mondeuse Fut de Chêne

MONDEUSE  FÛT de chêne

Tasting notes :

Deep colour. A fresh apricot and blackberry nose, which characterises this appellation. The attack is smooth, silky and full. It reveals a classic Bergeron of excellent quality. A lingering finish. This outstanding wine is expected to reveal its powerful personality after a few years.

 

Variety :

Roussanne

 

Wine and food pairings :

Fish, scallops, veal, pork, poultry, rabbit, snails, Beaufort cheese.

 

Serving temperature :

10 to 12°C as an aperitif or 12 to 15°C when paired with food.

 

Winemaking method :

Our plots of Roussanne vines have a life cycle of 10 to 30 years. Average yield: 58 hl/ha. These grapes are hand-picked. They are sorted using a vibrating sorting table and sent to the vat on a conveyor belt. The grapes are then subject to a long but gentle pressing process.

Area :

7 hectares

 

Orientation :

South-facing

 

Soil type :

Chalky limestone from the Bauges mountain range and thin, rocky soil.

 

Plant density :

7,000 vines/hectare

 

Viticulture :

Vine training: Guyot Simple. The vineyard follows sustainable winegrowing practices. The vines are located on a steep hillside with a grade of up to 70%. For this reason, all tasks related to the viticulture process must be carried out by hand.

 

Vinification :

After careful sorting, the vat is filled using the gravity flow method. After pressing, the air is removed from the vat with a CO2 extractor. This protects the must from oxidation. The juice is then subject to cold stabilisation at around 2°C, for 36 to 48 hours. Next, the settling process begins. The fermentation process lasts for approximately one month. The secondary (malolactic) fermentation follows

and lasts for approximately two months. Once fermentation has taken place, the wine is tasted and the lees are carefully stirred back into the wine (the process of bâtonnage). The wine is aged for a period of 6 to 9 months. We produce 30,000 bottles of Chignin-Bergeron. The wine is of course, bottled on-site at our vineyard.

Fiche Vin Mondeuse Saint Jean de la Porte

MONDEUSE SAINT-JEAN-DE-LA-PORTE

Tasting notes :

This wine is typical of the Saint-Jean-de-la-Porte area and is known for its fruity aromas. It lingers smoothly in the mouth and is a wonderful choice to drink today but can also be kept for a future occasion.

 

Variety :

Mondeuse

 

Wine and food pairings :

This is an ideal wine for flavourful meats such as skirt steak with onions, roast poultry, herbed chicken, curried pork, or even a tasty leg of lamb.

 

Serving temperature :

12 to 14°C as an aperitif or 14 to 16°C when paired with food.

 

Winemaking method :

Our plots of Mondeuse Saint-Jean-de-la-Porte vines have a life cycle of 30 years. Average yield: 55 hl/ha. These grapes are hand-picked. They are sorted using a vibrating sorting table and sent to the vat on a conveyor belt. The entire grape cluster is harvested.

 

Area :

1 hectare

 

Orientation :

South-facing

 

Soil type :

At the foot of the Bauges alpine cliffs on rocky limestone and marlstone hillsides.

 

Plant density :

6,500 vines/hectare

 

Viticulture :

Vine training: Double Curtain, to limit grape production and avoid overcrowding. The vineyard follows sustainable winegrowing practices with alternating rows of cover crops.

 

Vinification :

After careful sorting, the grapes are left intact (not destemmed), then placed in the vat via belt to avoid crushing them. The harvest process includes a cold prefermentation maceration phase between 6°C and 10°C for 36 hours. Maceration normally lasts about three weeks. No pigeage or delestage is used. The wine is subject to gentle daily pumping down of the cap (remontage). Fermentation lasts approximately 15 days. The secondary (malolactic) fermentation follows and normally includes the marc. The wine is aged for a period of 3 to 6 months. We produce 7,000 bottles of our Mondeuse Saint-Jean-de-la-Porte. The wine is bottled on-site at our vineyard.

Tasting notes :

Sparkling and elegant, a dazzling pale

yellow with a nose of lemon and notes of grapefruit.

Has a long, round taste.

 

Variety :

Jacquére

 

Wine and food pairings :

Enjoy as an aperitif or dessert wine, at family gatherings or among friends.

 

Serving temperature :

Between 10 and 12.5°C

 

Winemaking method :

Our plots of Chardonnay vines have a life cycle of 10 to 40 years, and are found in two locations: Fréterive (Bauges mountain range) and Myans (Chartreuse mountain range). Average yield: 60 hl/ha. These grapes are mechanically harvested. They are sorted using a vibrating sorting table and sent to the vat on a conveyor belt. The grapes are then subject to a long but gentle pressing process.

 

Area :

4 hectares

 

Orientation :

South and South East

 

Soil type :

Alluvial soil marked by glacial moraines as well as scree-covered slopes and fluvial terraces.

 

Plant density :

7,000 vines/hectare

 

Viticulture :

Vine training: Guyot Simple. The vineyard follows sustainable winegrowing practices with alternating rows of cover crops. The other row is mechanically aerated and weeded (with mechanical rakes and hoes).

 

Vinification :

Choice yeast, cold prefermentation at between 12° to 14°C in stainless steel vats, no malolactic fermentation, 2 to 4 g of residual sugar. The wine is aged for one month and then subject to the traditional champagne method. The wine is bottled on-site at our vineyard.

BUL’ - METHODE TRADITIONELLE

Fiche Vin Bul' Méthode Traditionelle

Address

Come and visit us

Philippe et Sylvain Ravier

FAMILY-OWNED AND OPERATED

 

Domaine des Boissonnets - 68 chemin du cellier - 73800 Myans

 

Tel. : +33 (0) 4  79 28 17 75

 

vinsdesavoie@wanadoo.fr

 

Label Vignobles et découvertes

Philippe et Sylvain Ravier

FAMILY-OWNED AND OPERATED

 

Domaine des Boissonnets

68 chemin du cellier

73800 Myans

Tel : +33 (0) 4 79 28 17 75

vinsdesavoie@wanadoo.fr

 

 

www.vinsravier.fr