The vines of Savoie are established during the Roman Empire. Classic scheme in the history of French viticulture, after the reign of the Romans, the Church had maintained the tradition and the production. The State of Savoie will participate to the growth of the vineyard by setting up rules of production in the 16th century. This growth will be confirmed until the arrival of the Phylloxera at the end of the 19th century. The wine industry in Savoie will recover from this economical crisis only after the Second World War.
The wines of Savoie
show a great diversity of terroirs and microclimates allowing the winemakers to demonstrate their know-how. The vineyard of Savoie covers about 2,000 hectares, of which 80% can claim an appellation. The four main appellations are : Crépy, Roussette de Savoie, Seyssel and the regional appellation Vin de Savoie. The climate is obviously mountainous, particularly wet, but benefitting from a great sunshine.
The main white varietals are the Chardonnay, Chasselas and Jacquère (most spread local grape), Molette blanche for the AOC Seyssel, Roussanne (also called Bergeron) for the AOC Chignin, and the Roussette (also called Altesse). As to the reds, Gamay and Mondeuse, local grape similar to the Syrah, are mainly grown.