Savoie sits at the foot of the Alps, a world apart from the limestone plains of Burgundy and the warm valleys of the Rhone. In the steep, glacier-carved Apremont appellation, Romain Chamiot has quietly become one of the most respected young vignerons in the region, working the same parcels his family has farmed for three generations with a rigorous attention to place that the mountain landscape demands.
Backstory
The Chamiot family has grown Jacquere in Apremont for generations. When Romain's parents chose careers outside winemaking, the estate passed a generation, with his grandparents keeping the vines alive. Romain studied oenology at the wine school in Beaune, where he became classmates with Francois Bitouzet, whose family runs a celebrated domaine in Meursault. After his studies, Romain returned to Apremont and took over the family estate, determined to express the singular character of the Savoie and its native grapes without the interventions that can homogenise wine. His cuvees came to the attention of the American importer Rosenthal Wine Merchant, whose team discovered the Apremont at Bitouzet's table in Meursault and immediately recognised its quality.
The Region
Apremont is one of the leading appellations within Vin de Savoie, located south of Chambery on slopes that descend toward the Isere River. The soils are a complex mix of glacial moraines, limestone, and clay, deposited during the last Ice Age when a massive rockfall reshaped the valley. The climate is mountain-continental: cold winters, warm summers, and wide diurnal swings that preserve freshness in the grapes. Apremont is almost exclusively planted to Jacquere, the indigenous white variety that defines the appellation's character.
Vineyards and Farming
Romain farms seven hectares spread across approximately 30 separate parcels in and around the Apremont appellation. The majority of these parcels are planted to Jacquere, with a tiny 0.2-hectare holding of the rare red variety Mondeuse. Because most of Savoie's vineyards occupy steep, terraced slopes, the great majority of Romain's work must be done by hand, with tractors used only on a few flatter valley parcels. The vines range from 40 years old to some parcels planted 80 years ago, providing depth and concentration that younger vines cannot match. Harvest proceeds parcel by parcel as each plot reaches optimum maturity over roughly two weeks.
Winemaking
Romain's winemaking is faithful to the region's traditions while open to improvement. Fermentation is driven primarily by indigenous yeasts. Sulfite use is restrained. The wines are not filtered aggressively, preserving the lively, mineral texture that characterises Jacquere at its best. The goal is always to convey the mountain character of the site: the brightness, the salinity from limestone soils, and the cool freshness that comes from altitude and cold nights.
The Wines
The main release is Apremont Vin de Savoie, a white wine of notable precision that shows lemon, white flower, and a clean stony minerality. A small production of Mondeuse Vin de Savoie, made from the old-vine Mondeuse parcel, offers a counterpoint in red: earthy, peppery, and refreshingly light. Both wines pair instinctively with the foods of the Alps, from mountain cheeses to freshwater fish, but their energy and freshness make them compelling at any table.
