The vinification process

The Nature & Progrès label

Until very recently, European norms guaranteed only that wines were made from ‘organically produced grapes’. It is only since August 2012 that European regulations also placed certain limitations on additives permitted in the vinification process.
The Giachino estate has long been a member of the Nature & Progrès (Nature and Progress) label, which imposes rigorous standards from how the vines are cultivated through to vinification. Thus, we use no additives, with the occasional exception of gaseous sulphites (which is the most natural form).

White wines

The white grapes are pressed slowly and gently using a pneumatic system. The vats are thermo-regulated to 5°C in order to clarify the wine. This process allows us to reduce radically and even to eliminate the use of sulphites, since the wine does not need these additives.
A week to ten days later, we extract the clear fluid, which will ferment with the yeast naturally present in the grapes. The temperature is maintained at 15°C in order to bring out the full aromas.
In the case of our red wines, our Roussettes and certain vats of Jacquère there then follows malolactic fermentation. Once this has finished, we age the wines on the lees until bottling.

Red wines

Our red wines are produced from red grapes containing white juice. The grapes are picked by hand and then the bunches are placed in the vats.

The maceration process lasts for ten to twenty days depending on the grape and vintage. During this period we draw and re-pump the wine daily, taking care not to crush the grapes. Following this maceration process, we withdraw the wine from the vat for pressing.
Gamay is aged in the vat, Mondeuse in barrels (600-litre capacity) on the lees, until bottling