Description
Region: Savoie
Producer: Denis & Didier Berthollier
Harvest: 2024
Grape: 100% Roussanne (Bergeron)
Type: White
Size: 75CL
Tasting Notes:
Golden yellow robe, bright in appearance. On the nose: dried apricot, honey, white peach, and exotic fruits, with spicy and smoky notes. On the palate: rich and powerful flavors of dried apricot, candied fruits, and citrus notes, supported by a lush texture, freshness, and a beautiful minerality.
Food Pairings:
Aperitif, raw or smoked fish, white meats in sauce, cheese tarts, steamed potatoes with Bleu de Savoie, goat cheese.
Serve chilled between 12°C and 13°C
Age of Vines: 30 Years
Terroir: Clay & Limestone soils
Vineyard Surface Area: 2.5ha
Exposition: South, South-West - very steep hillsides
Altitude: 350m
The Vineyard:
The Exception cuvée is a blend from four distinct terroirs, sourced from four steeply sloped parcels located on the heights of the Savoyarde hillsides. These parcels span the entire Chignin-Bergeron appellation area.
The parcels are:
- La Perette (lieu-dit)
- Les Salins (lieu-dit) – also the source of the Les Salins cuvée
- Les Toises (lieu-dit)
- La Germaine (lieu-dit)
La Perette is the most exposed parcel. Its clay-rich soil allows the vines to be generous, giving the wines a powerful profile. The goal is to tame and soften this intensity.
Each year, we seek the best complement to this powerful structure. This is done carefully, depending on the availability of each "color," the mood of the vintage, the winemaker’s intuition, and the character of the year. A portion from Les Salins adds finesse and floral notes; Les Toises, less robust but more exotic and youthful; and finally, La Germaine, the most northerly and temperate parcel, geographically opposite, brings freshness and elegance.
The harvest is done entirely by hand between September 10th and 25th (previously between October 1st and 15th before 2000), then pressed in whole clusters.
Fermentation occurs with native yeasts.
Winemaking is done without sulfur, with only a minimal addition of sulfur at bottling if necessary, resulting in a total sulfur level of less than 70 mg/L.
Aging:
One year, with 80% in stainless steel tanks and 20% in barrels and demi-muids. Each parcel is aged separately. Bottling is done in-house, according to the lunar calendar.