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Savoy wines

Savoy vineyards have been cultivated since Roman times. A classic pattern in the history of winegrowing in France, after the vineyards fell out of favor at the end of the Roman Empire, religious establishments maintained a certain level of production and traditions. The Savoyard state played its part in the vineyard's considerable expansion, regulating production criteria from the 16th century onwards. This growth continued until the phylloxera crisis at the end of the 19th century. The Savoy wine industry did not fully recover from the economic consequences of this devastating disease until after the end of the Second World War.

Today, Savoie wines make up a mosaic of highly diversified terroirs and microclimates, marked by the expertise of our winegrowers. Savoie vineyards cover some 2,000 hectares, mainly in the Savoie department, 80% of which can claim an appellation d'origine contrôlée. The four main ones are Crépy, Roussette de Savoie, Seyssel and the regional appellation of Vin de Savoie. The climate is obviously mountainous and particularly humid, yet benefits from plenty of sunshine.

The main Savoy white grape varieties are Chardonnay, Chasselas, Jacquère (the most widely planted traditional Savoy grape variety), Molette blanche for Seyssel wines, and Roussanne or Bergeron for Chignin and Roussette. The grape varieties used for Savoy red wines are mainly Gamay and Mondeuse, a traditional Savoy grape related to Syrah.

Discover the domains of the Savoie region: Jean Vullien, Quénard, Fabien Trosset, Charles Trosset, Louis Magnin, Céline Jacquet

For more information, visit the official website for Savoie wines.

History of Savoy Wine

While the consumption and enjoyment of vin de Savoie siècle is very much in vogue today, the origins of Savoie wine date back to time immemorial.

Numerous Latin texts mention the existence of Savoy wines as far back as antiquity, in the first and second centuries BC. A little later, in the Middle Ages, monks surveyed the vineyards and tried their hand at the delicate art of winemaking, with great success. Around the 18th century, many farmers took up the art, to such an extent that regulations had to be put in place by Marquis Costas de Beauregard, to limit the number of producers and increase the quality of the wines. Indeed, grape growing was far more profitable than cereal growing, which was more traditional at the time. Since then, Savoy wines have long been recognized for their quality, and have continued to be consumed and perfected.

How to drink and enjoy it

If the wine is a Chigny or Mondeuse, a red wine from Savoy, it should be served at around 12° to 14°. For Apremont, Abyme or Roussette, a Savoy white wine, serve between 8° and 10°. Similarly, sparkling wines such as Seyssel or Ayze should be served between 6° and 8° to best appreciate the freshness of their fine bubbles. To be sure of perceiving all the flavors of a wine, it is often necessary to match it with a suitable dish.

For Pinot Noir de Savoie, for example, we recommend rather rustic dishes that will bring out the wine's full bouquet and nose. A mountain tomme, a slightly rustic goat's cheese, or smoked meats would be first-rate choices for an exceptional moment. Likewise, Savoie Cena wine goes perfectly with chestnuts, smoked charcuterie with a strong taste, or more delicate seafood dishes such as scallops.

How to store your Savoy wine?

To preserve the quality of your Savoy wine, it should be stored at around 12° to 18° for everyday wines. For ageing wines, it's best to leave them at 12°, so that their taste qualities develop over time. We also recommend a cellar humidity of around 70%. Once opened, store your wine in a cool, dark place.