DOMAINE DES ARDOISIÈRES
Brice Omont
The Domaine des Ardoisières was born from the replanting, undertaken in 1998 by Michel Grisard, of Coteau du Cevins, 6 hectares of mica schists on terraces between Albertville and Moutiers. Arrived in 2003 to assist Michel, Brice Omont, an agricultural engineer from Champagne, has invested heavily in the project and since 2008 has been at the head of an estate which now covers 16 hectares.
The Domaine des Ardoisières was born from the replanting, undertaken in 1998 by Michel Grisard, of Coteau du Cevins, 6 hectares of mica schists on terraces between Albertville and Moutiers. Arrived in 2003 to assist Michel, Brice Omont, an agricultural engineer from Champagne, has invested heavily in the project and since 2008 has been at the head of an estate which now covers 16 hectares.
Domaine des Ardoisières has two vineyards:
- Coteau de Cevins is composed of mica-schist-type metamorphic rock, sandy loam soil covering 6 ha with the relatively low yields of 25hl/ ha. The vineyard is terraced at a 60% gradient slope.
- Coteaux de St Pierre de Soucy is composed of sedimentary rock with schistose marls from Jurassic and clay-limestone soil. A mixture of schist, marl and clay-based limestone that covers 4 ha with the yields of 40 hl/ha. The vineyard is planted on a medium, even strong slope.
At the estate, 80% of the wine's quality is obtained by rigorous work in the vines, which allows nature to express itself and which respects the living world. Each gesture that is performed on the vineyard aims to transmit to the grape, therefore to the wine, each plot's identity. During the harvest, the grapes are picked and sorted by hand then placed in open vats without destemming. Alcoholic fermentation is carried out with indigenous yeasts specific to each plot's terroir. The wines are aged for 9 to 18 months then racked and bottled, unfiltered and unfined with minimal sulphur additions.
At the estate, 80% of the quality of the wine is obtained by rigorous work in the vines, which allows nature to express itself and which respects the living world. Each gesture that is performed on the vineyard aims to transmit to the grape, and therefore to the wine, the identity of each plot. During the harvest, the grapes are picked and sorted by hand then placed in open vats without destemming. Alcoholic fermentation is carried out with indigenous yeasts specific to the terroir of each plot. The wines are aged for 9 to 18 months then racked and bottled, unfiltered and unfined with minimal sulphur additions.
REGION OF PRODUCTION
Savoie - France
APPELLATION
Coteau de Cévins, Saint-Pierre de Soucy
FOUNDED
2004
VINEYARD
16 hectares
CLIMATE
Continental climate
SOIL COMPOSITION
Sedimentary rock or Metamorphic rock
VARIETIES GROWN
Persan, Mondeuse Noire, Altesse, Roussanne , Mondeuse Blanche, Malvoisie, Jacquère, Gamay, Chardonnay
AGRICULTURE
Biodynamics