Vinegrowers since 1853, the Perrier family is
linked to the history of Savoie and the French Alps, producing
around 135,000 hectolitres in the departments of Savoie,
Haute-Savoie, Isère and Ain.
Granted an AOC in 1973, the vineyards have expanded over the
years to approximately 69 hectares planted with varieties such as
Jacquère, Abymes, Apremont and Chignin for white wines and Gamay,
Chautagne, Jongieux, Mondeuse and Arbin reds. A fruit driven
Méthode Traditionelle Crémant de Savoie with plenty of personality
is also produced. All of the wines express the thinking of the
grower, they are rough and wild at first, but open up with a warm
and beautiful heart and personality, winning awards from the
Concours des vins de France and Wine Spectator along the
Vines for the whites are mostly planted on clay- limestone and
the reds on granite and clay- limestone on a south eastern exposure
near the city of Chambéry in the department of Savoie.
All of the wines undergo a manual harvest, with gentle pneumatic
pressing, and temperature controlled fermentation at around 20
degrees celsius. Most of the wines also complete malolactic
fermentation to lower the acidity and avoid a secondary
fermentation in the bottle.