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Savoie, Cuvée des Gueux (jacquère, altesse), Adrien Berlioz - 2022

Let it be said, he is one of the greatest terroir winemakers in Savoie. He signs this very original blend with a great personality: the subtle nose expresses floral, lemony and citrus notes, gunflint, vine peach, citrus zest, narcissus and lemon balm. The palate follows a chiselled mineral line until the fresh and precise finish. A real treat!
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Density per hectare: 8000 vines. Yield: 30 hl/ha. Cultivation method: Certified AB by ECOCERT. Spraying preparation 500P and 501. Purin and decoction of plants, Sulphur and Copper.


Manual harvesting, transport of the grapes in crates, they must arrive intact at the winery. Direct pressing sheltered from the air. Descent into the vat by gravity. Static settling. Spontaneous fermentation by indigenous yeasts.

Suggestions for accompaniment

Fondue savoyarde • Fried shrimps with curry • Scallops a la plancha.

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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