Domaine Labbe was founded by the fathers of cousins Alexandra and Jérome Labbe in 1975. At the time, their parents were subsistence farmers (a little bit of everything: milk, cows, beef, hay, wheat and some table grapes). To survive economically, one brother, a charcutier (pork butcher) and the other, a construction entrepreneur, worked on the vines on the weekends and in their spare time planted Jacqueres. In 2004, after their parents successfully launched the domaine, they took over.

Comprising 10 hectares, Domaine Labbé is located 15km south of Chambéry, a village famous for its Vermouth and cheese. Vinification practices preserve both varietal typicity and freshness – the cellar temperature is controlled, fermentation occurs through indigenous yeasts in non-reactive tanks/foudres.

Their harvesting is mainly mechanical, made with the help of high-performance equipment that allows a quick harvest, limiting the storage time of the grapes. In 2019, Domaine Labbe invested in new stainless steel tanks, allowing better management of wine volumes in air-conditioned cellars. This winery offers more precise fermentation and healthier cleaning.