Domaine Partagé

Savoie grown like a garden — single-parcel cuvées, mountain freshness, and reds with spice and nerve.

snapshot

Region: Chignin, Savoie — south-facing slopes under the Massif des Bauges, a stone’s throw from Chambéry

Style: High-definition alpine wines: textured, mineral whites and bright, spicy reds — clean, pure, built to age without heaviness

Grape: Roussanne (Chignin-Bergeron), Jacquère, Altesse (Roussette), plus Mondeuse, Persan (and small lots depending on the year)

Farming: Certified organic, worked like a “vineyard garden” — horse ploughing, careful handwork, low yields, and a deep focus on living soils

Winemaking: One parcel = one cuvée; spontaneous fermentations, gentle handling, and élevage designed for clarity (often in egg-shaped vats) rather than oak flavour

Signature: Mountain tension with real mid-palate: salt, herbs, stone fruit, and that cool, mouthwatering snap — whites and reds both feel precise and alive

 

“Le vin est fait avant tout pour être bu.”

GILLES BERLIOZ

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HOW HE GOT HERE

Gilles Berlioz started small in 1990, inheriting a tiny family plot in Chignin. It wasn’t enough to live on, so he worked as a landscaper while slowly building the domaine, learning by doing and sharpening his instincts in the vines.

By the early 2000s he made a decisive move: instead of growing bigger, he chose to grow better. He reduced the surface area so he could farm everything organically, putting all the attention into a handful of parcels and treating them with the precision of a garden rather than a crop.

The domaine later took the name “Domaine Partagé,” which fits the spirit: a small human-scale estate, built around collaboration, trust, and doing things the hard way (manual work, horse ploughing, meticulous parcel focus) to keep the wines honest.

Where The Wine Is Born

Chignin sits on the alpine foothills with steep slopes and a cool mountain rhythm — warm days, cold nights, and constant airflow. That climate is the secret weapon: it lets grapes ripen while keeping the wines bright and elastic.

The soils are a real patchwork of limestone, clay, and silt/limon — and Berlioz leans into that diversity by bottling parcels separately. You don’t get “a Savoie white” or “a Savoie red” here — you get a specific place, translated into texture and tension.

This is also why the reds matter as much as the whites. Mondeuse and Persan can easily turn rustic if pushed; in Chignin, with careful farming and gentle extraction, they become lifted, spicy, and mineral — more line than weight.

CHIGNIN

How the wine feels

One Terroir, One Voice

Single-parcel clarity — each cuvée tastes like a site, not a technique.

Alpine Tension

Freshness with structure — mouthwatering, saline, and steady

Spice + Lift

Reds that stay bright and aromatic — pepper, herbs, and cool fruit over stone.
FOR THE NERDS

Domaine Partagé is essentially a three-island vineyard in Chignin, farmed with an unusually “fine-garden” mentality for the region. The holdings are often described through three distinct blocks: Les Châteaux (the core Chignin-Bergeron zone), Les Crays (Jacquère and Altesse/Roussette), and Bordiot (Mondeuse with Persan).

The point isn’t a big range — it’s a clean translation of each parcel. Farming is certified organic, with horse ploughing and hand harvesting in small crates to protect fruit integrity on steep slopes. In the cellar, the estate follows a strict parcel logic (“one terroir, one cuvée”), working with spontaneous fermentati

ons and gentle extraction for reds to avoid rusticity. Whites are shaped for tension and texture rather than aromatic makeup — élevage is deliberately quiet, often associated with egg-shaped vessels to preserve energy and keep the wines stable without obvious oak imprint.

For Chignin-Bergeron, the key is that it’s 100% Roussanne in this appellation: the wines can carry serious mid-palate richness, but Berlioz keeps them alpine by locking in freshness (harvest timing + farming) and choosing élevage that protects definition.

On the red side, Mondeuse becomes the estate’s “structure grape”: peppery, herbal, firm, and age-worthy when handled softly and grown for balance. Across the range, the signature is consistency of intent: minimal cosmetics, no “recipe,” and wines that feel both artisanal and technically clean — mountain wines made with Burgundy-level parcel focus.

“Un terroir, une cuvée.”