Alcohol: 12%
Grape(s): 50% Persan, 50% Gamay
Localization: Savoie, France
Tasting Notes: Frères Giac’ is a 50/50 blend of Persan and Gamay, noted with flavors of tart raspberry, red cherry, and white pepper. Think Beaujolais meets Alpine France. Absolutely delicious and insanely chuggable! Serve slightly chilled.
Notes: Hand harvest, de-stemmed, and following a natural fermentation in stainless steel, 10 day maceration, gently handled to minimize extraction. 6 months maturation in stainless steel. Unfined and lightly filtered. Minimal SO2 just prior to bottling.
The Domain: The Giachino estate maintains its vineyards and produces wines based on organic methods. Wine producers for over 20 years, our vineyards are based in the Chartreuse regional park in the department of Savoie. Our estate comprises various small, organically farmed vineyards on the slopes of Mount Granier, encompassing the communes of Chapareillan, Les Marches, and Apremont.
Respect for nature and the environment has always been close to our hearts. Our organic wines are produced in full compliance with the AB (Organic Agriculture) and Nature & Progrès (Nature and Progress) labels.
Their complete conversion to organic farming in 2006 was the outcome of a long process. Moving away from conventional wine-producing methods meant making fundamental changes to their ways of working. It also opened up a new relationship with the vines, for example in handling the vagaries of the weather and the seasons. But these are the values to which they are committed and which they also hope to transmit to their children.
Becoming more deeply involved with their land and their vines brings out their region’s true flavors. What makes their wines special is their preference for cultivating grapes that are unique to the Savoie. So they give them an added ‘happiness’ factor – after all, wine is first and foremost something to be enjoyed.
Buy 6 bottles of regularly priced (not on sale) wines and receive 5% off.
Buy 12 and receive 10% off.
Email sale wines do not combine nor count towards the above discount.
We would consider all wine to be "Natural". The term "Natural Wine" has the connotation of lacking a touch with nature. The winegrowers we champion are those who are farmers first. They seek to capture the uniqueness of the site (terroir) in the purest way possible. The product is as pure as possible and without wine-making flaws (brettanomyces, mercaptans, volatile acidity, etc.
Raw, in this case, we define as realistic and not manipulated. The winemakers use the least amount of intervention as possible. Wine should be made in the vineyard, not the cellar. The winemaker's job is to get the wine into the bottle in the purest form possible. There are additives that go into making wine, some are essential and some are not. Wines in this category do not have extra additives. They are free of added sulfur, or have the most minimal amounts possible in order to provide shelf stability for the consumer to experience the wine as the winemaker intended it to be.
