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Cellier de la Baraterie: 45.528429, 6.090264

The Savoie region is virtually unknown outside France, even though it is famous for fantastic skiing and the Mont Blanc mountain.  Extremely mountainous, the area is home to some small producers making bright, elegant and delicious wines.  Vinotas Selections has discovered some gems here that we’re proud to import for you.

Cellier de la Baraterie

Julien Vana started his domaine Cellier de la Baraterie (named after the lieu-dit where his vines are located) at the tender age of 22.  He cobbled together 5 hectares (12.35 acres) by buying up parcels of old vines from 10 different growers.  From the start, he wanted to work only organically, with biodynamic tendencies, to respect the land.  These vines, aged 25-70 years old, are densely planted to a limestone plateau on steep mountainsides (it is the Alps after all!).  Only indigenous grapes are grown here, so in white he works with Malvoisie, Roussette de Savoie, Jacquère, and in red he has Gamay, Pinot Noir, Mondeuse.

All grapes are hand-harvested and of course wild yeast fermented.  Reds are fermented whole cluster, and at low temperatures to ensure the freshness of the fruit.  At bottling he adds a drop of SO2 for stability.  His 2015s are his 2nd vintage, and he uses the ladybug with a cross on it as his symbol.  The white cross is the croix Savoyarde, or Cross of Savoy, symbol of the region.  The ladybug is testament to his dedication to Nature and nurture.


Julien’s Cruet Jacquère Vin de Savoie is grown on steep limestone and clay soils, and comes from 65+ year old vines. Hand-harvested and wild-yeast fermented, it is ever-so-slightly fined and filtered before bottling. The result is bright, juicy yet unmistakably Savoie.

The Paroxysme Rouge Vin de Savoie comes from steep, densely-planted 40-year old vineyards on clay and limestone soils. Hand-harvested, the wines are fermented with wild yeasts in stainless steel, then bottled unfined, lightly filtered. This is a lovely easy-going but absolutely Savoie wine.