Louis Trosset, a professor of plant biology at the University of Savoie, inherited 2.3 hectares on the slopes of Arbin. Its chalky soil is perfect for growing Mondeuse vines, and these are treated with the greatest care and harvested by hand. The indigenous yeasts are left to do their work and the wines are matured for 8 to 12 months. With a limited production of 20,000 bottles per year, these wines are highly coveted…and for good reason! They can seem a little austere in their youth, but they reveal their potential after a few years of aging, offering delicious notes of honey and nuts.

Made to be aged, this Savoy Mondeuse develops a bouquet marked by black fruits and gentle spices. After a few years of ageing in the cellar, its tannins will soften up, offering a velvety texture and nice volume.