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Wines of Savoie

Vines have been cultivated in Savoy since Roman times. Following a pattern typical of the history of viticulture in France, after the vineyards fell into disuse at the end of the Roman Empire, religious institutions maintained a certain level of production and preserved the traditions. The Savoyard state played a role in the considerable growth the wine industry experienced, regulating production standards as early as the 16th century. 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 devastation until after the end of World War II.

Today, the wines of Savoie form a mosaic of wines that are highly diverse in terms of terroirs and microclimates, shaped by the winemakers’ expertise. The Savoie wine region covers approximately 2,000 hectares, spread mainly across the Savoie department, 80% of which qualify for an Appellation d’Origine Contrôlée (AOC). The four main AOCs are Crépy, Roussette de Savoie, Seyssel, and the regional appellation Vin de Savoie. The climate is, of course, mountainous and particularly humid, yet it benefits from excellent sunshine.

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

Discover the wineries 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 drinking and enjoying Savoie Century wine is very much in vogue today, the origins of Savoie wine date back to time immemorial.

Numerous Latin texts mention a wine from Savoy that has existed since antiquity, dating back to the first and second centuries B.C. A little later, during the Middle Ages, monks began cataloging the vineyards and then successfully ventured into the delicate art of winemaking. Around the 18th century, so many farmers took up winemaking that Marquis Costas de Beauregard had to implement regulations to limit the number of producers and improve the quality of the wines. Indeed, growing grapes was far more profitable than growing grains, which was the more traditional practice at the time. Since then, Savoie wines have long been recognized for their quality and have continued to be enjoyed and refined.

How should you 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° to 14°. For an Apremont, an Abyme, or a Roussette—a white wine from Savoie—it should be served between 8° and 10°. The same goes for sparkling wines such as Seyssel or Ayze, which should be served between 6° and 8° to best appreciate the freshness of their fine bubbles. To be sure to experience all the flavors of a wine, it is often necessary to pair it with a suitable dish.

For Savoie Pinot Noir, for example, we recommend rustic dishes that will bring out the wine’s full bouquet and aroma. A mountain tomme, 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 and strongly flavored charcuterie, or even some more delicate seafood dishes like scallops.

How should you store your Savoie wine?

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