Douce Noire, sometimes referred to as Corbeau, was once thought to be a form of  Dolcetto since both names translate to “sweet black.” Surprisingly enough, it is actually identical to some New World Varieties, Charbono in California and Bonarda in Argentina though, in Savoie it’s a bit more refined. Grapes are grown on 3-7 year old vines in “black shale” soils at 600m elevation.  Hand harvested, partially destemmed, semi-carbonic natural yeast fermentation, gentle 10 day maceration. Aged 10 months in tank (80%) and neutral French oak barrels (20%).