Domaine giachino current releases
100% Altesse (also known as Roussette) from moraine soils fermented and aged on its lees for around 10 months.
100% Jacquère from limestone soils fermented and aged on its lees for around 10 months. "Monfarina" comes from the name of a traditional dance (the "Monfarine") from Savoie and Piedmont. Frédéric & David's father is Piedmontese and their mother is from Savoie.
A blend of Persan and Gamay fermented entirely in vat.
Coming from just one hectare of Mondeuse planted in clay and limestone soils. It is fermented in vat and aged in 600 liter barrels for around 10 months.