Discovering the Roussanne Grape Variety
Do you enjoy white wines that combine finesse and character? Then, welcome to the world of Roussanne! Little known to the general public, this...
The Savoie vineyard is mainly located in the departments of Savoie and Haute-Savoie, on the foothills of the Alps. The vines are spread across different areas rather than a single continuous zone, which explains the diversity of terroirs found in the region.
The hillsides often benefit from excellent exposure, allowing the grapes to ripen despite the mountainous setting. The altitude, surrounding reliefs, and temperature differences between day and night also help preserve the wines’ natural freshness.
The soils are also varied: limestone, marl, rocky scree, glacial deposits, or terraces can be found depending on the area. This geological diversity, combined with the various microclimates, gives rise to wines with highly contrasting profiles.
The Savoie vineyard is not a continuous area: it is divided into several geographical sectors with very different landscapes and profiles. This organization partly explains the diversity of wines produced in the region.
The Combe de Savoie, to the south of Chambéry, is home to many renowned hillsides. Here you will find terroirs associated with Jacquère, Roussanne, and Mondeuse, with areas such as Chignin, Arbin, Cruet, or Saint-Jean-de-la-Porte.
Further north, Chautagne and Jongieux benefit from a different environment, shaped by the proximity of the Rhône and Lake Bourget.The vineyards here produce both white and red wines, notably with Gamay, Pinot Noir, Mondeuse, and several white grape varieties.
In Haute-Savoie, the vineyards are closer to Lake Geneva. Areas such as Crépy, Marin, Marignan, or Ripaille are particularly associated with Chasselas and fresh, delicate, and often very easy-drinking white wines.
These different areas clearly show that there is not just one style of Savoy wine: altitude, exposure, proximity to lakes, soil types, and grape varieties give each zone its own unique identity.
Growing vines in Savoie often requires significant manual labor. The plots can be small, fragmented, and located on steep slopes where mechanization becomes more difficult. The maintenance of the vineyards and the harvest require a significant presence of the winemaker in the field.
This setup encourages a style of viticulture closely connected to each location: exposure, altitude, and soil type can change quickly from one plot to another. As a result, estates aim to adapt their work to the origin of each grape rather than applying a uniform method across the entire vineyard.
Some Savoyard producers have also chosen organic farming or biodynamic, practices, while others follow various environmental approaches. Beyond certifications, the quality of work in the vineyards remains crucial to preserving the freshness and identity of these mountain terroirs.
Jacquère is the most iconic white grape variety of the Savoie vineyards. It is especially prominent in crus such as Apremont, Abymes, Chignin, Cruet, and Jongieux. It generally produces light, lively, and refreshing wines, with aromas of white flowers, citrus, and fresh fruit. On the palate, they are often marked by a crisp acidity and a particularly pleasant mineral sensation.
Altesse, also known as Roussette, offers a more generous profile. It frequently develops notes of flowers, pear, peach, yellow fruits, honey, or almond, while maintaining a lovely freshness. It is the only grape variety authorized for AOP Roussette de Savoie.
The Roussanne, called Bergeron in the region, is particularly expressive around Chignin. Richer and more aromatic, it can develop notes of apricot, peach, white flowers, spices, and sometimes honey. The Chignin-Bergeron cru is entirely dedicated to it.
The vineyard also includes Chasselas, notably in certain areas of Haute-Savoie, as well as Chardonnay, Molette, and even Mondeuse blanche. These grape varieties complete a particularly diverse range for a region of this size.
Mondeuse is the signature red grape of Savoie. It produces wines with great freshness, deep color, and an aromatic profile often blending black fruits, red fruits, violet, pepper, and spices. Its tannic structure allows the best cuvées to age well in the bottle.
It is particularly associated with crus such as Arbin or Saint-Jean-de-la-Porte, but can also be found in Chignin, Chautagne, and Jongieux. Depending on the terroir and the estate's approach, it can produce both smooth, fruity reds and deeper wines suitable for aging.
Gamay generally produces softer, juicy, and immediately approachable wines, with expressive red fruit. Pinot Noir brings finesse, freshness, and elegance.
Therefore, Savoie reds cannot be reduced to a single style: some are light and generous, while others offer more depth, tannins, and aging potential.
The AOP Vin de Savoie, also simply called Savoie, can produce white, red, and rosé wines, as well as some sparkling wines. The appellation can be complemented by several geographical denominations, allowing for a more precise identification of the cuvées' origins.
Apremont and Abymes are among the best-known white crus. Jacquère plays a central role here, producing wines that are especially fresh, light, and vibrant.
Chignin allows for the production of different styles. Jacquère is very prominent in the whites, while Mondeuse, Gamay, or Pinot Noir can be used in the reds.
Chignin-Bergeron has an even more distinctive identity, as its wines are made exclusively from Roussanne, locally known as Bergeron. These wines are generally richer and more aromatic than those made from Jacquère, and often have an interesting aging potential.
Arbin is one of the great terroirs for Mondeuse. The red wines here typically show more structure, with beautiful aromatic intensity and the spicy notes characteristic of the grape variety.
Chautagne and Jongieux also illustrate the diversity of the appellation. Both white and red wines are produced here, notably from Gamay, Pinot Noir, or Mondeuse, depending on the area.
Other designations such as Cruet, Montmélian, Saint-Jean-de-la-Porte, Saint-Jeoire-Prieuré, Crépy, Marin, Marignan, or Ripaille complete this mosaic of terroirs.
The AOP Roussette de Savoie is exclusively dedicated to white wines made from the Altesse grape variety. This local variety produces aromatic wines, generally more generous and deeper than Jacquère whites.
The appellation can be complemented by four geographical indications: Frangy, Marestel, Monterminod, and Monthoux. The expressions vary depending on the terroir, but you will often find floral notes, white or yellow fruits, as well as honeyed nuances as the wine evolves.
Roussette de Savoie is therefore an excellent option for enthusiasts seeking a more structured Savoy white wine, capable of pairing with richer dishes and, for certain cuvées, aging well in the cellar.
A Savoie wine label can include several pieces of information: the name of the appellation, the cru, the grape variety, and the estate. A few key points are enough to quickly understand the style of the wine.
A bottle labeled Vin de Savoie Apremont or Abymes will generally be a white wine made from Jacquère, valued for its freshness and lightness.
Vin de Savoie Arbin on the other hand, indicates a red wine strongly associated with Mondeuse, typically with a more spicy and structured profile. Chignin-Bergeron refers to a white wine made from Roussanne, while Roussette de Savoie designates a white wine made from Altesse.
On a Roussette de Savoie, mentions such as Frangy, Marestel, Monterminod or Monthoux can further specify the origin of the bottle.
In practice, reading the name of the cru often gives you a first idea of the grape variety, style, and structure of the wine even before consulting its detailed description.
Savoie white wines can be very different depending on the grape variety. An Apremont Jacquère will generally express freshness, lightness, and tension, while a Chignin-Bergeron made from Roussanne will offer more fullness and aromatic richness. Altesse often sits between these two worlds, with a more generous texture while maintaining a lovely liveliness.
Mondeuse reds are generally more spicy and structured, while Gamay and Pinot Noir can offer lighter, fruitier cuvées.
Savoie also produces rosé wines as well as sparkling wines. The vineyard is therefore not limited to whites paired with cheese specialties: its diversity allows you to find bottles suited to many occasions.
For a light, fresh, and mineral white, choose a cuvée made from Jacquère, especially from Apremont, Abymes, or Chignin. These wines generally focus on freshness and drinkability.
If you are looking for more body and aromas, Altesse or Roussanne will be particularly interesting.A Roussette de Savoie can combine yellow fruits, flowers, and honey, while a Chignin-Bergeron will often offer a more generous profile centered around peach, apricot, and flowers.
For a typically Savoyard red, choose a Mondeuse. Its notes of dark fruits, pepper, and spices, along with its freshness, make it a particularly distinctive grape variety.
Pairings with mountain cuisine are, of course, essential. A fresh Jacquère white pairs perfectly with a raclette, a savoyard fondue or a tartiflette : its acidity brings freshness to balance the richness of the cheese.
The same wines also work very well with fish, seafood, shellfish, or a charcuterie platter.
A Roussette de Savoie or a more generous Chignin-Bergeron can accompany poultry, fish in sauce, mushrooms or matured cheeses.
Mondeuse, on the other hand, pairs very well with grilled meat, a slow-cooked dish, cured meats, or game birds. Gamay and Pinot Noir, generally softer, are perfect for simple dishes and friendly meals.
The lightest whites are generally best served chilled, around 8-10°C, to preserve their aromas. The richer cuvées made from Altesse or Roussanne can be served around 10-12°C to fully express their complexity.
Red wines made from Mondeuse, Gamay, or Pinot Noir can also benefit from a bit of aeration, especially when they are young and structured, and are generally served between 14-16 °C. The most serious cuvées are capable of aging for several years and then develop a more complex expression.
There is therefore not just one profile of Savoie wine: grape variety, cru, vintage, and the winemaker's work each play a decisive role in the final style of the bottle.
La Cave Éclairée selects Savoie wines capable of conveying the personality of these Alpine terroirs, with particular attention paid to estates and cuvées offering freshness, precision, and character.
We work in particular with Domaine Partagé Gilles Berlioz, whose wines offer a demanding approach deeply connected to the region’s terroirs.
The listed available selections are stored in conditions suitable for wine, protected from light and significant temperature fluctuations. Orders can then be shipped to your home or to a pick-up point in France, quickly and securely, in protective packaging.
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