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IGP Allobrogie, Savagnin, Les Vignes de Paradis - 2022

Unlike the Chasselas of the estate, where comparisons with Swiss interpretations should be avoided, here we can really look to the Valais and the sacrosanct Païen or Heida. Here, indeed, there is no oxidation as in Jura, but rather an opulent and brilliant pineapple fruit, aromatic, for a fat and powerful vintage, deep, ample, built for ageing and full of promise. A hell of a wine.
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Technique

Viticulture

Exposure: west. Age of vines: 6 years. Yield: 30 hl/ha. Biodynamic, Ecocert certified. Soil: glacial moraine, molasse, yellow clay. Number of bottles: 3199 for the 2019 vintage.

Oenology

Hand-picked in 2 passages. Gentle pressing, fermentation at 16°, amphora in cement ovoid form. Aged 6 to 7 months. Sulphur less than 30mg/L.

Suggestions for accompaniment

Saladine with smoked salmon - Arctic char in foil - Poultry mousse.

Domain

Dominique Lucas grows Chasselas but does not claim these two PDOs voluntarily, declaring them as IPG Allobrogie in order to distinguish himself from other estates that practice a different viticulture for a distinct result. The initial planting was completed by the planting of chardonnay, savagnin, sauvignon, pinot gris, altesse and chenin, as well as the recovery of pinot noir and gamay.

All the interventions on the vines and soils are carried out with a deep respect for biodynamics, with the use of the lunar calendar and the different preparations. The vines are treated with medicinal plants harvested in the mountains and dried on the estate, as well as with essential oils. The oldest and most uneven vines are even ploughed by horse. They are managed with very measured yields and without trimming, in the manner of Lalou Bize Leroy in Burgundy. 

The grapes are harvested by hand in several passes in order to collect them at the ideal maturity, with a demanding sorting in the vineyard and in the cellar on a vibrating table. The vinification is traditional and natural, and therefore long, then the maturing is done in rooms, ovoid vats, amphorae and even a pyramid-shaped prototype. The new vats are built by incorporating spring water from Thonon-les-Bains, local gravel and sand from Chamonix, in order to be able to vinify entirely in a terroir-based way....

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