Brice Omont

Brice Omont, child of the 1976 vintage, has created a cru in the mountainside. In the 1990s, they started cutting back the forest, rebuilding the ancient terraces and planting grapes anew... and so was born a very unique vineyard, the Coteau de Cevins. The early years were difficult indeed, but this was an immense human undertaking, since he was supported by the wine people of the region and beyond, from wine merchants to the sommelier of famous French chef Marc Veyrat. He would have to wait 15 years for the first profitable harvest... Today, they talk about Brice throughout Savoie region and beyond. The estate now is made up of several parcels over 18 hectares in tenant farming. The wines on the commune of Saint-Pierre-de-Soucy are more immediately accessible than the wines from the Coteau de Cevins, which are richer and need to spend some time in your cellar. All of the cuvées carry the name of the soils on which the grapes were grown. The estate is cultivated organically, and sulphur is used sporadically.