This single-vineyard chasselas wine is from a very special steep and stony site, with the vines planted in the glacial moraine, right down to the banks of the glacier-fed Dranse river which empties into nearby Lac Léman, on France’s border with Switzerland. It is a locally reputed spot that has historically been planted to vines, one that the older generation always talked about for its high quality. Once abandoned, Samuel and Benoît’s father decided to reclaim it from the surrounding forest and replant it in 1982 to the indigenous chasselas grape of Marin. 

Clos du Pont is a warm and sunny site, protected from the cold northern winds called the bise, a cold, dry wind in Switzerland that blows through the Swiss Plateau from the northeast to the southwest. The glacial Dranse river lends a constant freshness to the wines. The transparency of the chasselas grape means it expresses the density and structure of the site very clearly.

In the cellar, the brothers vinify simply using only indigenous yeasts, with the wines aging on the lees in stainless steel tanks for a few months before being bottled. The last crucial step is that wines are then aged in bottle for a considerable amount of time before they are sold, as is customary for exceptional Savoie white wines.

Vinification – After a manual harvest, the grapes are destemmed and fermented to complete dryness with native yeasts in temperature-controlled stainless steel tanks at 19°C. The wine is then aged on the lees for nine months to develop the aromatics. It does not go through malolactic fermentation. After bottling, it is held for a minimum of one year at the winery before going to market.

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