In organic farming since 2006, Winery Giachino is managed by the family. In the Chartreuse regional park, Frédéric, David and Clément have a few parcels of vines on the slopes of Mont Granier.
Frédéric and David Giachino 's family has been working for several centuries in mixed farming in the Grésivaudan area, devoting the rich lands of the plains to the cultivation of cereals, nuts and fruits, and the sunny hillsides of the Granier foothills to the cultivation of vines. In 1988, Frédéric took over 1.5 hectares of vines from his grandfather Marius Genton. He started with classic working methods when he took over, but gradually Frédéric moved towards a reasoned culture and worked the soil again. The more time goes by, the more demanding Winery becomes; the authenticity of the terroir and the respect of nature become the priority. In 2006, the transition to organic farming is the result of a long process. Weed killers, synthetic chemical products and insecticides disappeared completely. A return to the roots of agriculture subject to the vagaries of time and seasons. A philosophy that seduced David, Frederic's brother. He joined the farm and was followed by Clément, Frédéric's son. The family story is complete! These extra hands made it possible to take over the vineyard of Michel Grisard - an organic pioneer in Savoie and a great defender of rare or extinct grape varieties - after his retirement: 6.5 ha of Mondeuse and Roussette at the foot of the mountain called Le Granier. Built on ancient glacial moraines, this mountain saw a 500 million m3 section collapse on the night of November 24-25, 1248, engulfing 5 parishes in its path! The landslide created a chaotic relief made up of various formations, mainly clay and limestone, where large blocks with little alteration are mixed together. Only the vine could colonize these grounds. The Giachino family has thus recovered a privileged and almost unique site. In the cellar, the white grapes are crushed by slow and gentle pneumatic pressing. The vats are thermoregulated at 5 degrees in order to carry out a slow and natural settling (clarification of the must). This technique makes it possible to radically reduce or even eliminate the addition of sulfites: the wine then preserves itself. The temperature is controlled at 15 degrees to extract the maximum of aromas. For the reds, the Roussettes and certain vats of Jacquère, malolactic fermentation follows. Once the fermentation is finished, they proceed to an ageing on total lees, until the bottling. The red wines are made from red grapes with white juice. These grapes are harvested by hand in boxes, then vatted by hand in whole bunches. Maceration lasts between 10 and 20 days, depending on Grape variety and the vintage. During this period there is daily pumping over, without "trituration" of the grapes. The Gamay is aged in vats, the Mondeuse in barrels (demi-muids) on the lees until bottling.
