Domaine de ChevillardSavoie Jacquère
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Savoie Jacquère of Domaine de Chevillard in the region of Savoie often reveals types of flavors of green apple, minerality or white pepper and sometimes also flavors of honey, earth or microbio.
Details and technical informations about Domaine de Chevillard's Savoie Jacquère.
Discover the grape variety: Jacquère
Lively and thirst-quenching whites with a pale colour, a lean palate and brisk acidity, on delicate aromas of white flowers (hawthorn), citrus, green apple, fresh almond and characteristic alpine mineral notes of flint. Light finish, best drunk young. The absolute star of Vin de Savoie AOC crus (Apremont, Abymes, Chignin, Cruet) on the limestone scree of Mont Granier. Native Savoyard variety, the most planted in the French alpine vineyards.
Last vintages of this wine
The best vintages of Savoie Jacquère from Domaine de Chevillard are 2018, 2016
Informations about the Domaine de Chevillard
The Domaine de Chevillard is one of of the world's greatest estates. It offers 10 wines for sale in the of Vin de Savoie to come and discover on site or to buy online.
The wine region of Vin de Savoie
French Alpine AOC between lakes and mountains (~1,755 ha, 71% whites). Lively, mineral whites dominate. Signature Jacquere of the Apremont, Abymes, Chignin crus: with signature notes of white flowers, green apple, citrus, almond and gunflint, a taut and thirst-quenching palate — the Savoyard aperitif with fondue or raclette. Altesse (Roussette) more noble and broad (honey, hazelnut, ripe citrus).
The wine region of Savoie
French Alpine vineyard with unique native grapes. Signature Jacquère in whites (~50% of the vineyard): lively, light dry wines with white flowers, green apple, citrus, fresh almond and a mineral touch, perfect with fondue and raclette. Ampler Altesse (Roussette) (pear, honey, hazelnut). Fruity, peppery Mondeuse reds (cherry, violet, firm tannins), light Gamay and fine Pinot Noir.
The word of the wine: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.
