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A traditional wine from Savoie in the French Alps. The grapes are manually harvested from small, south facing vineyard plots, with calcium rich soils, in the villages of Chignin, Montmélian and Francin.
The grapes are fermented with natural yeasts at 20°C followed by malolactic fermentation. There is no exposure to oak.
This wine will of course pair well with a cheese fondue, but also fish, white meats or asian dishes.
7 generations of the Perrier family have lived and worked in the Alps. Their winemaking tradition dates back to 1853 when Catherin Perrier purchased a cellar and started growing vines on the slopes of Mont Granier.
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