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Winery GIACHINO

Winegrowers: Frédéric & David Giachino
Region: Savoie-Bugey
City: Chapareillan
Grape varieties Vineyard : acquère, altesse, mondeuse, gamay, persan, douce noire, etraire de la Dhuy
Surface Winery: 15,5 ha
Annual production: 60.000
Certification: organic, biodynamic

More information on Winery Giachino

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What winemaking methods does Winery Giachino use?

At Winery Giachino, located in Chapareillan in the Grésivaudan region (Isère), Frédéric and David Giachino apply precise winemaking techniques that respect the grapes. In their winery, the white grapes are gently pressed using a slow pneumatic press, ensuring gentle extraction of the juice. This process is followed by a slow, natural settling of the must in temperature-controlled vats at 5 degrees Celsius. This clarification of the must, carried out without the addition of sulfites, enables the wine to preserve itself naturally. To maximize aromas, vat temperature is then controlled at 15 degrees. As for the red wines, they undergo malolactic fermentation, particularly the Roussette and Jacquère cuvées. Once this fermentation is complete, the wines are aged on their lees until bottling, which reinforces their character and structure.

How are red wines harvested and aged at Winery Giachino?

At Winery Giachino, the grapes are harvested by hand, guaranteeing special care for the bunches. The red grapes, although with white juice, are hand-picked and vatted as whole bunches. Maceration lasts between 10 and 20 days, depending on the grape variety and the characteristics of the vintage. During this period, the grapes are pumped over daily, without being crushed, to preserve the finesse of the aromas. Winery Giachino pays particular attention to the ageing of its wines: the Gamay is aged in vats, while the Mondeuse is aged in demi-muid barrels, on total lees, until bottling. These techniques enable the red wines to fully express their terroir, while retaining their aromatic complexity.

What is the family history of Winery Giachino and its commitment to organic farming?

Winery Giachino is deeply rooted in a family farming tradition that goes back centuries in the Grésivaudan region. In 1988, Frédéric Giachino took over 1.5 hectares of vines belonging to his grandfather, Marius Genton. Although Winery initially followed conventional growing methods, Frédéric gradually adopted integrated viticulture, marking a return to tillage. In 2006, Winery Giachino took a major step forward by obtaining organic farming certification. Weedkillers, chemicals and insecticides are no longer used, replaced by practices that respect nature, symbolizing a real return to our roots. Frédéric's brother David joins the business, along with Frédéric's son Clément, thus perpetuating the family history. Together, they took over the vineyards of Michel Grisard, a pioneer of organic farming in Savoie, covering 6.5 hectares of Mondeuse and Roussette at the foot of the Granier, a mountain with a unique relief marked by the historic landslide of 1248.

 

 

 

 

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