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Our wines

Fiche Vin Abymes

ABYMES

Tasting notes :

Light color, pale yellow hue, green and milky reflections. The first nose is lighlty empyreumatic, then, it reveals the freshness and the lightness of an expression with thiol, ester, and amylic and bucolic hints: crumb bread and chives, honeysuckle, citrus zest, English candy, peach, lemon blam. The mouth matches sweetness and intensity, lively and aromatic gourmet tonis affect, the softness of the substance and the delicate minerality. 

 

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 :

The rows 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 :

South-East

 

Géologie :

Alluvial soil marked by glacial moraines, 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. Then comes the pressing process. The must is protected from the air wich 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 from 36 to 48 hours. Later begins the settling process. 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. We bottle on-site.

Tasting notes :

Light color, pale yellow hue, green and pearly relfections. The first nose is lightly empyreumatic hiding a brioche hint. Then, it reveals the agrestic freshness of an expression with discreet thiol, flower, and amylic and vegetable taste hints: flinty notes, crumb bread and chives, bergamote, orange, citrus zest, peach and banana, wild thym. The mouth matches precision and freshness, lively and lemony, mentholated aromatic, the softness of the substance and the delicate minerality.

 

Variety :

Jacquère

 

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 :

The rows 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 orientation.

A

 

 

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 from 36 to 48 hours. Later begins the settling process. 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. We bottle on-site.

APREMONT

Fiche Vin Apremont

Tasting notes :

Deep color, golden hue, green and milky reflections. The first nose is smoked, brioched and buttered. The, it reveals the exotic and lover richness of the fruit, flowers, and spices hints: flinty notes, peanut butter, iris, mango and pineapple. the mouth matches power and volume, the gourmet aromatic, the softness of the substance and the accurate minerality.

 

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 :

The rows 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 from 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. We bottle on-site.

CHARDONNAY

Fiche Vin Chardonnay

Tasting notes :

Deep color, golden hue, green and milky reflections. The first nose is brioched and buttered. The, it reveals the sophisticated richness of the fruit, flowers, spices, and empyreumatic hints: pastry, musk, hawthorn, cooked pear, rhubarb and candied orange, iris and flinty notes. The mouth matches power and sweetness, lively, lemony and mentholated aromatic, the softness of the substance and the accurate minerality.

 

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° from 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. We bottle on site.

ROUSSETTE DE SAVOIE • Altesse

Fiche Vin Altesse Roussette de Savoie
Fiche Vin Chignin Bergeron

CHIGNIN BERGERON

Tasting notes :

Deep color, golden hue, green and amber reflections. The first nose is smoked and brioched. Then, it reveals the lover richness of alcoholic fruit, flowers, spices, and candied hints: cookies, flinty notes and musk, meadowsweet, alcoholic apricot, candied citrus fruits, cardamom and licorice. The mouth matches power and volume, honey aromatic, the softness of the substance and the accurate minerality.

 

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. We bottle on site.

Fiche Vin Chignin Bergeron Amandiers

CHIGNIN BERGERON • LES AMANDIERS

Tasting notes :

Deep colour, golden hue, green and pearly reflections. The first nose is empyreumatic, brioched and buttered. Then, it reveals the intoxicating richness of the candied and alcoholic fruit, flowers, spices, and balsamic hints: flinty notes, musk, jasmin, apricot and candied citrus fruits, iris and cardamom, green tea. The mouth matches softness and power, the gourmet aromatic, the sweetness of the substance and the delicacy minerality.

 

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 Malvoisie

MALVOISIE

Tasting notes :

Deep color, amber hue, sand reflections. The first nose is smoked and alcoholic. The, it reveals the intoxicating richness of the fruit, flowers, spices, and honey hints. The mouth is warm, round and full-bodied, spicy aromatic and well ended.

 

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 :

Sustained color, strawberry hue, mauve reflections. The first nose is smoked, then, it reveals with spicy and rustic hints: soot, peony, raspberry and grape fruits, cumin and licorice, sap. The mouth matches freshness and well balance, rustic, gourmet and tonic effect, the volume of the substance and the crunchy minerality. 

 

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 :

Selected yeasts. Cold prefermentation at 12°C during 48 hours, thermo-regulated vinification at approximately 25°C, vatting during 8 days. Then malolactic femrentation and 100% vat maturation for 2 months. We bottle on site. 

GAMAY

Fiche Vin Gamay Rouge
Fiche Vin Mondeuse

MONDEUSE

Tasting notes :

Intense color, ruby hue, mauve relfections. The first nose is bloody. Then, it reveals the generous fruit, peppered and rustic hints: violet, damson plum and cherry, berry, chicory and sap. The mouth matches fleshy and powerful expression, with gourmet aromatic, the fineness of the minerality, and well crunchy structure. 
 

 

 

 

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 placed in the vat belt to avoid crushing. Cold prefermentation maceration phase between 6 and 10°C during 24 hours. Maceration normally lasts from 2 to 3 weeks. No igeage, no delestage, only gentle and daily battonage. Fermentation process lasts during approximately 15 days. Then begins the malolactic fermentation included 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 Saint Jean de la Porte

MONDEUSE SAINT-JEAN-DE-LA-PORTE

Tasting notes :

Intense color, garnet-colored hue, fawn and dark purple reflections. The first nose is bloody. The, it reveals the concentrates fruit, spicy and rustic hints: oinion, carnation, blueberry and damson, berry, paprika and tabacco. The mouth matches rustic and powerful expression, with goourmet and spiced aromatic, density of the minerality, and the solidity of the structure.

 

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 :

Light color, flesh-colored hue, golden and sand relfections. The first nose is lightly empyreumatic. Then, it reveals the freshness and lightness of an expression with amylic fruits, floral and spicy hints: flinty notes, chives, honeysuckle, English candy and zest. The mouth matches freshness and attractiveness, gourmet aromatic and tonic effect, the softness of the substance and the accurate minerality.

 

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 :

Gracious effervescence (12.5% vol), dazzling with a pronounced straw-colored. The nose is lemon-flavoured with grapefruit hint. The mouth is round and long. 

Variety :

Jacquère

 

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 :

Selected yeats, thermoregulated vinification between 12 to 14°C in stainless steel vats. No malolactic fermentation. From 2 to 4g of residual sugar. The wine is aged on lees during 1 month and then subject to the traditional champagne method. We bottle on site. 

BUL’ • METHODE TRADITIONELLE

Fiche Vin Bul' Méthode Traditionelle

Tasting notes :

Light color, straw colored hue, green and pearly reflections.
The first nose is lightly empyreumatic , then, it reveals the freshness and lightness of an expression with thioled , amylic and bucolic hints: chives, honeysuckle, mandarin, redcurrant and banana, peppered mint. The mouth matches lightness and intensity, lively and rustic aromatic, the softness of the substance and the salinity of the minerality.

 

Variety :

Jacquère

 

Wine and food pairings :

...

 

Serving temperature :

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

 

°CWinemaking method :

After a careful sorting, the vat is filled using the gravity flow method. Then comes the pressing process. The must is protected from the air and oxidization with a CO2 extractor. Cold stabilization at around 2 2°C from 36 to 48h. Next, settling process. The alcoholic fermentation process lasts for approximately one month. After tasting, begins the process of battonage. The wine is aged on lees for a period from 6 to 9 months. We bottle on site.

 

Area :

10 hectares

 

Orientation :

South East

 

Soil type :

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

 

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. Then comes the pressing process. The must is protected from the air wich 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 from 36 to 48 hours. Later begins the settling process. 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 5,000 bottles of Abymes "Electrik". We bottle on-site.

ABYMES • Electrik

Fiche Vin Bul' Méthode Traditionelle

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 :

Jacquère

 

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 5,000 bottles of Apremont "Clos Saint André". The wine is bottled on-site at our vineyard.

Tasting notes :

Deep color, golden hue, green reflections. The first nose is empyreumatic hiding a smoked hint. Then, it reveals the sophisticated richness of the fruit, flowers, spices, and balsamic hints: flinty notes,  musk, hawthorn, pear, sweet almond, pineapple, iris and vanilla. The mouth matches richness and exactness of a well balanced and gourmet aromatic.The softness of the substance and the tight minerality.

 

Variety :

Altesse

 

Wine and food pairings :

...

 

Serving temperature :

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

 

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 :

South East

 

Soil type :

Alluvial soils marked by glacial moraines, 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 a careful sorting the vat is filled and begins a cold maceration from 8 to 12 12°C during 36h. We filled the vat using the gravity flow method and we drawn off the grape with a vibrating sorting table. Then comes the pressing process. The must is protected from the air and oxidization with a CO2 extractor. Cold stabilization at around 2°C from 36 to 48h. Next, settling process. The alcoholic fermentation process lasts for approximately one month. Then begins the malolactic fermentation during approximately 2 months. After tasting, begins the process of battonage The wine is aged on lees during 9 months. We bottled on site.

ROUSSETTE DE SAVOIE • Batembeurre

Fiche Vin Bul' Méthode Traditionelle

Tasting notes :

Deep color, golden hue, green and pearly reflections. The first nose is woody and brioched . Then, it reveals the lover richness of the alcoholic fruit, flowers, spices, and smoked hints: fresh wood, musk, meadowsweet, apricot and candied citrus fruits, iris and cardamom, flinty notes. The mouth matches tight and energy, gourmet aromatic, the sweetness of the substance and the tightness minerality with woody hints.

 

Variety :

Roussanne

 

Wine and food pairings :

...

 

Serving temperature :

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

 

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

 

Soil type :

The vineyard follows sustainable winegrowing practices with alternating rows of cover crops, the other row is mechanically aerated and weeded.

 

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 a careful sorting, the vat is filled using the gravity flow method. Then comes the pressing process. The must is protected from the air and oxidization with a CO2 extractor. Cold stabilization at around 2 2°C from 36 to 48h. Then comes the settling process. The alcoholic fermentation process lasts for approximately one month. Then begins the malolactic fermentation during approximately 2 months. After tasting , begins the process of battonage. The wine is aged on lees for a period from 10 months. We bottled on site.

CHIGNIN BERGERON • LES 2 TILLEULS

Fiche Vin Bul' Méthode Traditionelle

Tasting notes :

Intense color, ruby hue, mauve and fawn reflections. The first nose is bloody. Then, it reveals the generous fruit, spicy and rustic hints: violet, blueberry and marshmallow, pepper, cocoa and chili, sap. The mouth matches energy and rustic expression, with gourmet and spicy aromatic, the fineness of the minerality, and well crunchy structure.

 

Variety :

Mondeuse

 

Wine and food pairings :

...

 

Serving temperature :

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

 

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

 

Soil type :

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

 

Plant density :

7 500 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 a careful sorting, grapes are placed in the vat via belt to avoid crushing. Cold prefermentation maceration phase between 6 and 10 10°C during 36 hours, or a hot phase at approximately 30°C during 24 hours. Maceration normally lasts from 2 to 3 weeks. No pigeage , no delestage , only gentle and daily battonage. Fermentation process lasts during approximately 15 days. Then begins the malolactic fermentation included the marc. T he wine is aged for a period of 9 to 10 months. We bottled on site.

mondeuse • La Belle Violette

Fiche Vin Bul' Méthode Traditionelle

Tasting notes :

Deep color, golden hue, sand reflections. The first nose show a patina expression thanks to the long aging in barrel. Then, it reveals the stewed fruit, flowers, spices, and balsamic hints: chilly wood, cappuccino, orange blossom, pineapple and grilled almond, vanilla and sesame. The mouth matches power and tension, the softness of the substance and the accurate minerality.

 

Variety :

Chardonnay

 

Wine and food pairings :

...

 

Serving temperature :

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

 

Winemaking method :

 

The rows 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 :

Chalky limestone from the Bauges mountain range, glacial moraines in the Chartreuse mountain range.

 

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 a careful sorting, the vat is filled using the gravity flow method. Then comes the pressing process. The must is protected from the air and oxidization with a CO2 extractor. Cold stabilization at around 2°C from 36 to 48h. Then comes the settling process. The alcoholic fermentation process lasts for approximately one month. Then begins the malolactic fermentation during approximately 2 months. After tasting , begins the process of battonage The wine is aged in barrel during 10 months. We bottle on site.

chardonnay • fut de chêne

Fiche Vin Bul' Méthode Traditionelle

Tasting notes :

Deep color, golden hue, sand and amber reflections. The first nose is wooded. Then, it reveals the refined fruit, flowers, spices, and honey hints: fresh wood, and moka , weadowsweet , apricot and almond paste, gingerbread. The mouth matches roundness and tension, honey aromatic, the volume of the substance and the minerality typical from the barrel.

 

Variety :

Roussanne

 

Wine and food pairings :

...

 

Serving temperature :

10 to 12°C as an aperitif or 12 to 14°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

 

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 a careful sorting, the vat is filled using the gravity flow method. Then comes the pressing process. The must is protected from the air and oxidization with a CO2 extractor. Cold stabilization at around 2°C from 36 to 48h. Then comes the settling process. The alcoholic fermentation process lasts for approximately one month. Then begins the malolactic fermentation during approximately 2 months. After tasting, begins the process of battonage The wine is aged in barrel during 10 months . We bottled on site.

chignin BERGERON • La Peyse

Fiche Vin Bul' Méthode Traditionelle
Fiche Vin Mondeuse Fut de Chêne

MONDEUSE • FÛT de chêne

Tasting notes :

Intense color, burlat hue, fawn and dark purple reflections. The nose offers kirsched fruits with flowered and spieced hint: fresh wood, potpourri, grapes fruits and Morello cherry, pepper and nutmeg chicory. The mouth is well balanced with gourmet aromatic, the accurate minerality, and well crunchy structure. 

 

Variety :

Mondeuse

 

Wine and food pairings :

...

 

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 :

7,000 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 placed in the vat belt to avoid crushing. Cold prefermentation maceration phase between 6 and 10°C during 36 hours, or hot phase a approximately 30°C during 24 hours. Maceration normally lasts from 2 to 3 weeks. No piegage no delestage, only gentle and daily battonage. Fermentation process lasts during approximately 15 days. Then begins the malolactic fermentation in barrels during 9 months. We bottle on site. 

Tasting notes :

Pink strawberry color with fawn and mauve reflections. The nose offers a gourmet profile with kirsched fruits and flowered, spiced and rustic hint: soot, gouache and straw, arnica and roses, cherry, damson, blood orange, and cumin. The mouth matches patina and vitality with the accurate minerality, and well balanced between dry and tight structure.

 

Variety :

Pinot

 

Wine and food pairings :

...

 

Serving temperature :

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

 

Winemaking method :

 

 

Area :

0.5 hectares

 

Orientation :

South

 

Soil type :

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

 

Plant density :

7 000 vines/hectare

 

Viticulture :

Our plots of Pinot 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.

 

Vinification :

After a careful sorting, grapes are placed in the vat via belt t o avoid crushing. Cold prefermentation maceration phase between 6 and 10 10°C during 36 hours, or a hot phase at approximately 30°C during 24 hours. M a ceration normally lasts from 2 to 3 weeks. No pigeage , no delestage , only gentle and daily battonage. Fermentation process lasts during approximately 15 days. Then begins the malolactic fermentation in barrels during 9 months. We bottle on site.

PINOT NOIR • La BIGARREL

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 - France

 

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

 

vinsdesavoie@wanadoo.fr

 

Vineyard & wines

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Contact

Buy our wines

About the Ravier family

 

 

Label Vignobles et découvertes

Philippe et Sylvain Ravier

FAMILY-OWNED AND OPERATED

 

Domaine des Boissonnets

68 chemin du cellier

73800 Myans - France

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

vinsdesavoie@wanadoo.fr

 

 

www.vinsravier.fr

Introduction

It’s a family affair

General overview

of our wines

About -

the Ravier family

Artwork © 2016