The Roussanne vines used to produce the Chignin Bergeron are planted in a series of sites comprising about 2.75 hectares on steep slopes within the confines of Montmélian, part of the “Combe de Savoie”. The harvest is entirely manual; the grapes are pressed whole and racked off the heavy lies for the alcoholic fermentation; the malolactic follows and the wine is left on the fine lies in stainless steel until bottling; no sulfur is added during this process except for a small dosage at the moment of bottling. The Chignin-Bergeron from Magnin is lively, slightly saline, very fine and persistent on the palate. It benefits from several years of aging which allows time for the wine to become less austere and more generous.