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Wines of Savoie

Vines have been cultivated in Savoie since Roman times. Following a pattern typical of the history of winegrowing in France, after the decline of the vineyards at the end of the Roman Empire, religious establishments maintained a certain level of production and traditions. The Savoyard state contributed to the considerable growth of the vineyards, regulating production criteria from the 16th century onwards. This growth continued until the phylloxera crisis at the end of the 19th century. The wine industry in Savoie did not fully recover from the economic consequences of this devastation until after the end of the Second World War.

Today, Savoie wines comprise a mosaic of highly diverse wines from different terroirs and microclimates, shaped by the expertise of the winegrowers. The Savoie vineyards cover around 2,000 hectares, mainly in the Savoie department, 80% of which can claim an appellation d'origine contrôlée (AOC) designation. The four main appellations are Crépy, Roussette de Savoie, Seyssel, and the regional appellation Vin de Savoie. The climate is obviously mountainous and particularly humid, but nevertheless enjoys very good sunshine.

The main white grape varieties in Savoie are Chardonnay, Chasselas, Jacquère (the traditional and most widespread grape variety in Savoie), Molette Blanche for Seyssel wines, Roussanne or Bergeron for Chignin and Roussette. As for the grape varieties used for Savoie red wine, the main ones are Gamay and Mondeuse, a traditional Savoie variety related to Syrah.

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

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

History of Savoie Wine

While the consumption and appreciation of Savoie wine are very much a part of today's culture, the origins of Savoie wine date back to time immemorial.

Numerous Latin texts refer to a wine from Savoie that has existed since ancient times, in the first and second centuries BC. A little later, in the Middle Ages, monks catalogued the vineyards and then successfully tried their hand at the delicate art of winemaking. Around the 18th century, so many farmers took up wine-making that regulations had to be put in place by Marquis Costas de Beauregard to limit the number of producers and improve the quality of the wines. Grape growing was much more profitable than growing cereals, which was more common at the time. Since then, Savoie 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 a Mondeuse, a red wine from Savoie, it should be served at around 12°C to 14°C. For an Apremont, an Abyme, or a Roussette, a white wine from Savoie, it should be served between 8°C and 10°C. Similarly, sparkling wines such as Seyssel or Ayze should be served between 6° and 8° to better appreciate the freshness of their fine bubbles. To be sure of perceiving all the flavors of a wine, it is often necessary to pair it with a suitable dish.

For Pinot Noir from Savoie, for example, we recommend rustic dishes that will allow the wine's bouquet and aroma to fully develop. A mountain tomme cheese, a slightly rustic goat cheese, or smoked meats are excellent choices for an exceptional dining experience. Similarly, Savoie Cena wine pairs perfectly with chestnuts, smoked charcuterie with a strong flavor, or more delicate seafood dishes such as scallops.

How to store your Savoie wine?

To preserve the quality of your Savoie wine as much as possible, it should be stored at around 12°C to 18°C for everyday wines. For wines intended for aging, it is best to store them at 12°C so that their flavor qualities can develop over time. We also recommend maintaining a humidity level of around 70% in your cellar. Once your wine has been opened, store it away from light and at a cool temperature.