Romain Chamiot Apremont 2024 | Savoie White Wine

Domaine Romain Chamiot is a family-run estate located in the village of Les Marches in the Savoie region of eastern France, right at the base of the Alps.

Romain Chamiot is a 3rd-generation winemaker. After studying oenology in Beaune (Burgundy), Romain returned home to take over the family estate. Vineyard size is approximately 7 hectares broken up across 30 distinct parcels. Exceptional vine stock, with a high proportion of old vines averaging 40 to 50 years old (and some individual plots reaching up to 80 years old), with stony, limestone- and marl-rich soils situated under the shadow of Mont Granier. Estate philosophy is minimalist, intervention-light winemaking focused on parcel-by-parcel hand harvesting, natural fermentation, and aging on fine lees in neutral vessels (stainless steel and enameled concrete) to preserve the pure, electric Alpine character of Jacquère.

Grapes are 100% hand-harvested in small crates to protect the whole clusters from premature oxidation or crushing prior to reaching the press. The steep mountainous landscape combined with local dry Alpine air currents limits moisture build-up. This naturally reduces mildew risks, allowing for exceptionally healthy grapes that require minimal chemical intervention in the fields or winery. Whole-cluster, gentle direct pneumatic press to extract clear, low-phenolic juice without extracting bitter seed/skin tannins. Fermentation happens exclusively in non-oaked neutral vessels, a mix of temperature-controlled stainless steel tanks and traditional enameled concrete cuves. Wood aging is intentionally avoided for the white wines to preserve pure minerality and primary fruit freshness.

Fermentation relies on spontaneous, indigenous ambient yeasts native to the vineyard and cellar rather than commercial yeast strains.

Malolactic fermentation is allowed to occur naturally in most vintages to soften the high, sharp malic acid characteristic of the high-altitude Jacquère grape while retaining its underlying tension.

The wine is aged in cuve on its fine lees (sur lie) for approximately 4 to 6 months. Periodic stirring of the lees (bâtonnage) imparts subtle texture, creaminess, and protection against oxidation. Minimal fining and gentle filtration to preserve aromatic nuance and natural clarity. Exceptionally low doses of sulfur (SO₂) are added only at bottling to maintain stability during transport, keeping total sulfites well below conventional thresholds.