Schist and ardoise (a type of hard, black schist native to the region), mixed with clay
From 3 vineyards, totaling 2 ha, in Apremont, 60-70 year old vines below Mont Granier. Average yield 40 hl/ha. Vines planted on west facing slopes. Guyot and Cordon Royal training.
Only indegenious yeasts are used. 100% malo. No SO2 during vinification, only 1 gram at bottling. 1/3 vinified in barriques (2 to 3 years old), 2/3 in tanks. The wine is then aged for 8 months and bottled after light filtration.
From Domaine des Ardoisieres, it seems Mont Blanc is everywhere. The towering mountain watches over this small estate near the Swiss border from every angle, shaping the wines so expertly grown and made here.The domaine was planted during Roman times, then became overgrown with forest. A passionate group of supporters cleared the vineyard in 1998 and began piecing the steep terraces back together to create Domaine des Ardoisieres. Since 2005, Champagne native Brice Omont has taken over the winemaking and is now considered one of the most exciting producers in France. For the very first time, Brice’s wines are being imported to the United States.The domaine’s 17 acres of vineyards are planted on steep, rocky slopes high above the town of Freterive. The entire production is sourced from two single vineyard sites: Cevins and St. Pierre de Soucy. The domaine produces five different cuvées (three white, two red) using the area’s unique varietals, including Altesse, Jacquère, Mondeuse, Gamay and Persan. The domaine has employed biodynamic principles in the vineyard since the vines were planted. The reds are produced without any de-stemming, and all the wines are fermented with native yeasts.
Brice’s wines are brilliantly unique, capturing the stony and mineral character of the vineyard terraces, and possessing an amazing crystalline purity. Drinking these wines from the side of Mont Blanc is like tasting freshly squeezed juice running off a glacier.
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