Roussette de Savoie

The Roussette de Savoie vineyards, protected by an AOC designation, cover approximately 1,300 hectares across the departments of Savoie and Haute-Savoie. They produce nearly 100,000 hectoliters per year, 80% of which is white wine. The Roussette de Savoie AOC designation was granted by decree in 1973. Four areas within the Roussette de Savoie appellation are eligible for a cru designation: Frangy, Marestel, Monterminod, and Monthoux.

Roussette de Savoie is a white wine produced exclusively from the Roussette (or Altesse) grape variety. The origin of this variety is said to date back to the Crusader, the Count of Mareste, who is believed to have brought it back from Cyprus. Today, Roussette is a grape variety typical of the region, rich and aromatic, and it is used to produce the smooth wines of Roussette de Savoie.

Among the producers of Roussette de Savoie, certain wineries play a particularly significant role in building the wines’ reputation. This is true of Domaine Louis Magnin and Domaine Dupasquier.

Roussette de Savoie is a fresh wine with subtle hints of violet that evoke the scent of hawthorn. But this exceptional wine also features notes of honey, apricot, and hazelnut. Roussette de Savoie captures the full range of aromas found in the grape. When young, Roussette de Savoie white wine is particularly exquisite.

After a few years of aging, this wine—which is remarkable for its quality—pairs well with a wide variety of dishes. Gratin, tart, cheese, Savoyard fondue, tartiflette, shellfish, raw vegetables, salad… it also pairs well with appetizers or fish.

The Rousette de Savoie appellation is reserved for dry white wines. Rousette de Savoie Frangy is produced in the Usses Valley in Haute-Savoie from vineyards facing due south or southeast. The Maresel white wine covers the communes of Jongieux and Lucey. The west-facing vineyards at an altitude of 500 meters produce a wine that is dense and round on the palate. Notes of candied fruit and dried fruit pair perfectly with a poached chicken in white sauce. Roussette de Savoie Monterminod is a tiny cru from Chambéry. The south-facing vineyards produce exceptional wines. Finally, the dry white wine from Monthoux is produced in the commune of Saint-Jean-de-Chevelu. The soils are stony and contain glacial deposits. The Roussette de Savoie Monthoux offers aromas of wax, dried fruit, and candied fruit. It is particularly appreciated with cheeses such as Comté.

Serve 10 cl of Rousette de Savoie in a “Burgundy”-style white wine glass. The ideal serving temperature is between 7°C and 10°C. For a fuller-bodied wine with more richness, the temperature should be between 10°C and 13°C. When tasting, pay close attention to how the wine evolves. Decanting may be an option. Oxygen that fades or breaks down does not alter the wine’s taste.

To chill the bottle, an ice bucket with two or three handfuls of ice cubes works well. Use a wine thermometer to check the temperature. The thermometer should be placed in a glass filled to one-third of its capacity.

This floral wine should be stored in a wine aging cabinet. The temperature should be between 12° and 14°C. For optimal storage of Rousette de Savoie in a wine cellar, a humidity level between 70% and 75% is ideal. The temperature should be between 10°C and 13°C. The wine can be aged for 3 to 10 years. Additionally, the temperature must remain constant, as fluctuations can slow the wine’s development or cause it to mature prematurely.

Ambymes and Apremont wines can be cellared for longer than other “generic” dry white wines. Cellaring potential may vary depending on the winery.

The Roussette de Savoie Appellation d’Origine Contrôlée (AOC) encompasses dry white wines made from the grape variety known as Roussette or Altesse. This appellation covers approximately 50 hectares of vineyards and benefits from a temperate continental climate with a mountainous influence. These wines are highly regarded because they can be enjoyed both young and after several years of aging.

The Roussette de Savoie AOC was established in 1973. Its sole grape variety, Roussette (or Altesse), is believed to have originated in Cyprus and to have been brought back by the Count of Mareste during the Crusades. This appellation is one of the main ones in the Savoie subregion. Savoie and Haute-Savoie produce 80% white wines.

Roussette de Savoie white wines are produced in the departments of Savoie and Haute-Savoie. The vineyards stretch from the town of Frangy, along the Usses River, through the towns of Monthoux, Monterminod, and Marestel, to the shores of Lake Bourget. The diversity of the soils—stony or sandy—and the mountain climate allow for the production of dry Haute-Savoie and Savoie wines.

These are refined, subtle wines with a light color. On the palate, they offer aromas of fruits such as apricot, nuts such as hazelnut, and wildflowers such as hawthorn. The attack on the palate is fresh and lively. Roussette de Savoie wines can be enjoyed young and improve with several years of aging.

When enjoyed young, Roussette de Savoie white wine can be served as an aperitif. After a few years of aging, it pairs well with fish, white meat in sauce, and cheeses such as Comté or Beaufort. It is also a good match for dishes from the Savoie and Haute-Savoie regions, such as tartiflette. It is recommended to serve this wine in a white wine glass at a temperature between 7° and 10°.

Producers of AOC Roussette de Savoie

Among all the producers of Roussette de Savoie, some stand out for their expertise and offer high-quality dry white wines.