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A Bergeron - which is what Roussane is called in Savoie - that is perfectly balanced between tautness and generosity. More info
Known locally Bergeron, this grape variety is actually Roussane, an iconic northern Rhône Valley variety. Here in Savoie, the vines send their roots down into clay-limestone scree in a terroir that benefits from sun all day long, allowing the grapes to reach optimal ripeness, Grown according to organic and biodynamic methods, the berries are harvested by hand and then vinified without sulphur in the most natural way possible. They go on to produce a golden wine with hints of amber running through it and a charming nose that contains notes of honeysuckle, linden, apricot and spices. After a candid initial drop, the palate is round and fleshy as well as being perfectly balanced between tautness and generosity. An acidulous and persistent finish rounds off this extremely beautiful wine. It would go perfectly with veal and mushroom stew or trout with almonds. Savour it now or leave it to evolve for five years for a more developed profile.
Chignin-Bergeron Vesta L'Aitonnement - Maxime Dancoine serve at a temperature of 10°C. It will pair perfectly with the following dishes: Blanquette de veau, Truite aux amandes, Flamiche au Maroille.
Known locally Bergeron, this grape variety is actually Roussane, an iconic northern Rhône Valley variety. Here in Savoie, the vines send their roots down into clay-limestone scree in a terroir that benefits from sun all day long, allowing the grapes to reach optimal ripeness, Grown according to organic and biodynamic methods, the berries are harvested by hand and then vinified without sulphur in the most natural way possible. They go on to produce a golden wine with hints of amber running through it and a charming nose that contains notes of honeysuckle, linden, apricot and spices. After a candid initial drop, the palate is round and fleshy as well as being perfectly balanced between tautness and generosity. An acidulous and persistent finish rounds off this extremely beautiful wine. It would go perfectly with veal and mushroom stew or trout with almonds. Savour it now or leave it to evolve for five years for a more developed profile.
Originally from Lille, Maxime Dancoine trained to be a winemaker in Beaune and Changins, Switzerland. He took over some vines located in Aiton in 2016 and set up Domaine de l’Aitonnement. Covering 1.5 hectares, the vines grow on steep slopes with a 70% gradient. There, they enjoy the continuous sunshine and a breeze that reduces the risk of diseases – a very good thing as they are cared for using biodynamic methods. Maxime Dancoine produces beautiful wines from Mondeuse Noire, Jacquère Blanche and Altesse. He also has some plots with relatively unknown Savoie varieties such as Joubertin Noir, Blanc de Maurienne and Mondeuse Grise and Blanche. Produced without sulphur, the wines are remarkable.
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