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Douce Noire, Sanguette, Adrien Berlioz - 2022

It's called Bonarda on the other side of the Atlantic, in Argentina. And Douce noire in Savoie! But it's the same ancient grape variety. Nicknamed Sanguette for its juiciness and intensity, Adrien Berlioz's wine has fruity, spicy, country notes of rose, blackberry, sloe and cumin. This is a fresh, lively wine, with a seductive, fleshy body.
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Les Cray parcel: alluvial soil. South-west exposure. Slope 20%. Planting in 2019. Density: 8000 vines/ha. Yield: 65 hl/ha. Certified organic by Ecocert and biodynamic by Demeter. 500P and 501 preparations sprayed. Plant purins and decoctions. Sulphur. Copper. Soil worked with pickaxes and animal traction.


Harvested by hand, the grapes are transported in crates to protect them from oxidation before they reach the winery. Whole bunch vatting, 15-day maceration, light crushing. Slow pressing, gravity-fed into the vat. Static settling. Spontaneous fermentation by indigenous yeasts. Aged in vats.

Suggestions for accompaniment

Rack of lamb in a rye and salt crust - Venison medallions - Sliced beef with horns of plenty.

In 2006, Adrien Berlioz settled in Chignin, the picturesque village and wine capital of Savoy, and founded the Cellier des Cray. The son of a winegrower and cousin of the famous Gilles Berlioz, it is his family who gave him his first rows of vines, in particular one of his grandmothers. The entire estate has been certified organic since 2012 thanks to the Ecocert label, and from now on, even biodynamic. The Chignin finage is composed of glacial moraine on a clay-limestone base. On these soils, Adrien works to produce great terroir wines while respecting his vines and his teams. With 5 hectares, he does not want to increase the surface area in any way, in order to concentrate on the essentials. In the vineyard, the estate now has 13 well-defined parcel units. Each micro-terroir corresponds to a cuvée specially vinified in the sense of the place. The grape varieties used for the reds are Mondeuse and Persian, while the whites are of course Jacquère, but also Pinot Gris, Chardonnay, Altesse and of course Bergeron, the local name for Roussanne. In the cellars, the whites are vinified in vats in order to preserve the purity of the terroir as much as possible, without artifice. Malolactic fermentation is always carried out and the alcoholic fermentation is triggered by indigenous yeasts. For the reds, de-stemming is partial, depending on the vintage, and the wine is matured in...

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