Aromas of white flowers, lemon zest, pear, and crushed stone lead the nose. The palate is fresh and crisp with underlying richness, gentle carbonation, and a dry, mineral finish.

Domaine Giachino began in the late 1980s when Frédéric Giachino took over 1.5 hectares of family vines in Savoie. Brother David joined in 2006, the year the estate gained organic certification, with biodynamic conversion following shortly after. In 2015 the family took over stewardship of the celebrated Prieuré Saint-Christophe vineyards from the retiring Michel Grisard.

The fifteen hectares sit on the foothill slopes of Mont Granier inside the Chartreuse regional park, on terrain formed by a rockfall in 1248, with soils of clay, limestone, and glacial moraine. Giac'Bulles is made by méthode ancestrale from hand-harvested, whole-bunch-pressed fruit: fermentation is started, halted, and finished in bottle, with six to seven months on lees and no added sulfur. Around 6,500 bottles are made.

Pairs well with oysters, shrimp, fondue, raclette, citrus salads, grilled vegetables, and mushroom risotto.

Serve well chilled. Enjoy now for freshness and lift.