The Wines and
Elixirs of Savoy
Dive into the fascinating world of high-altitude crus, where the elegance of Jacquère meets the power of Mondeuse under the eternal gaze of snow-capped peaks.
An Identity Forged by the Summits
In this year 2026, Savoyard viticulture has never been so radiant. Far from the outdated image of "little ski wines," the crus of Savoy have established themselves on the world's finest gastronomic tables. This renaissance is the result of a perfect symbiosis between a millenary heritage and a bold adaptation to contemporary climate challenges.
The vineyard of Savoy, though modest in size (about 2100 hectares), is a giant in its diversity. It stretches across four departments — Savoie, Haute-Savoie, Isère, and Ain — tracing a mosaic of terroirs suspended between lakes and mountains. Here, the vine does not just grow, it climbs. It clings to limestone scree, thrives on glacial moraines, and draws its minerality from ancient schists.
It is this verticality that defines the soul of Savoyard drinks. The influence of the Alps, with its harsh winters and summers tempered by the proximity of Lake Bourget or Lake Geneva, imposes a slow maturation rhythm. The grapes thus retain a crystalline acidity and aromatic freshness that are the unique signature of our cuvées.
From the Roman Empire to AOC Excellence
The Heritage of the Allobroges
Long before the massive arrival of the Romans, the Gallic people of the Allobroges were already cultivating "Vitis Allobrogica," a cold-resistant grape variety that is the likely ancestor of today's Mondeuse. Pliny the Elder himself praised the merits of these wines capable of withstanding the harshest mountain climates.
The Role of the Builder Monks
As in many regions of France, monastic orders (Cistercians and Benedictines) structured the vineyard. They selected the best hillside exposures, notably on the steep slopes of the Combe de Savoie, laying the foundations for the "crus" we know today.
Official Recognition
September 4, 1973, marks a historic turning point with the creation of the Appellation d'Origine Contrôlée (AOC) "Vin de Savoie." This crucial step allowed for the harmonization of production practices, guaranteed quality to consumers, and protected the use of indigenous grape varieties against international standardization.
The Era of Sustainable Viticulture
Today, more than 60% of the Savoyard vineyard is committed to environmental certifications (Organic, Biodynamic, HVE). Winemakers are rediscovering forgotten grape varieties like Persan or Douce Noire, offering unprecedented flavor diversity.
Grape Varieties: The Soul of the Vineyard
Jacquère
This is the most emblematic grape variety of the region. Occupying nearly 50% of the planted surfaces, it gives birth to light, lively, and mineral white wines. Its aromas of white flowers and flint are inseparable from moments of sharing around a Savoyard fondue.
Mondeuse
A noble and powerful grape variety that offers wines with notes of black pepper, violet, and small red fruits. Its tannic structure allows for exceptional aging potential.
Altesse (Roussette)
Producing the famous "Roussette de Savoie," this grape variety offers rich, complex wines with notes of honey, almond, and roasted hazelnut. A gastronomic wine par excellence.
Bergeron (Roussanne)
Exclusively cultivated on the scree of the Bauges massif, it produces a smooth wine with powerful aromas of apricot and quince. The pinnacle of Savoyard refinement.
But also...
- Chasselas (Lake Geneva)
- Gamay & Pinot Noir
- Persan (Forgotten grape variety)
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A Range of Sensations
Savoy is not limited to a single type of wine. It is a symphony in four colors, each responding to a specific moment of tasting or a peculiarity of the terroir.
Whites: Freshness and Minerality
They represent 70% of production. Ranging from very dry and sparkling (Apremont) to more smooth and aromatic (Chignin-Bergeron), they are the pillar of Alpine gastronomy.
Reds: Character and Spices
Often overlooked, Savoyard reds have an assertive personality. Mondeuse offers unique peppery notes, while Pinot Noir and Gamay play on the finesse of the fruit.
Rosés: Summer Gourmandise
Produced in small quantities, often from Gamay or Mondeuse, they are lively, fruity, and perfect for high-altitude picnics by the lakes.
Sparkling: Crémant de Savoie
Elaborated according to the traditional method, these sparkling wines celebrate the finesse of bubbles combined with the natural acidity of local grape varieties (Jacquère, Altesse).
Enhancing the Savoyard Table
Cheese Pairings
The fat and salt of Savoyard cheeses (Reblochon, Beaufort, Tomme) call for the liveliness of a white. An Apremont or an Abymes will perfectly cut through the creaminess of a raclette.
Light and Shadow
For our lake fish (Fera, Arctic Char, Trout), opt for the nobility of a Roussette de Savoie or a Chignin-Bergeron. Their complex structure will respect the delicacy of the flesh.
Game and Meats
Dishes with sauce or autumn game require substance. A Mondeuse d'Arbin, with its firm tannins and peppery notes, will be the ideal companion for these powerful flavors.
Beyond Wine: Elixirs of the Alpine Pastures
Génépi
The green gold of the mountains. This liqueur obtained by macerating the eponymous plant harvested at high altitude (over 2000m) is the essential digestif for evenings by the fireside.
Gentian
Derived from the roots of the Great Yellow Gentian, these eaux-de-vie and liqueurs offer a refreshing bitterness, perfect for opening the appetite as an aperitif.
Chartreuse
Although produced in neighboring Isère, it is inseparable from Savoyard heritage. Its secret, held by monks, hides more than 130 medicinal plants.
Craft Beers
For a decade, Savoyard craft breweries have flourished, using pure glacier water to create beers of character, often flavored with fir buds.
The Art of Serving Savoy
The Right Temperature
Whites and Crémants: 8-10°C
Mondeuse: 14-16°C
Pinot Noir and Gamay: 12-14°C
The Right Glass
Prefer a "Tulip" glass that is narrow enough at the top to concentrate the delicate floral aromas of Savoyard whites.
Aging Potential
Jacquère Whites: 1-3 years
Roussette and Mondeuse: 5-10 years
Chignin-Bergeron: Up to 15 years
Frequently Asked Questions
What is a "perlant" wine? ▼
"Perlant" is a very slight natural effervescence due to carbon dioxide retained during bottling. This is typical of certain Jacquère wines like Apremont, bringing an incomparable freshness.
Can organic Savoy wines be found? ▼
Absolutely! In 2026, Savoy is one of the French regions with the strongest progression of certified Organic and Demeter estates. The mountain climate naturally helps limit certain parasites.
What is the difference between Roussette and Altesse? ▼
Altesse is the name of the grape variety, while "Roussette de Savoie" is the Appellation d'Origine Contrôlée (AOC). It is called Roussette because its berries turn reddish-brown (roux) at full maturity.
Why do Savoyard bottles have a particular shape? ▼
The traditional bottle, called "Savoie" or shouldered flute, is more slender than a Bordeaux bottle. It recalls the Alpine and Germanic roots of the region.
Where to taste the best crus? ▼
Check our Dining and Gourmet Addresses page to discover the best cellars and estates open to the public.
Is Mondeuse an aging wine? ▼
Yes, indeed. A fine terroir Mondeuse (like Arbin or Saint-Jean-de-la-Porte) can improve for 10 to 15 years in a cellar, developing notes of undergrowth and leather.
Which wine to serve with a tartiflette? ▼
A dry and lively white is ideal to balance the fat of the Reblochon. An Apremont or a Vin de Savoie Chignin will perfectly do the job.
Is Savoy wine exported? ▼
Yes, more and more to the United States, Japan, and Scandinavian countries that appreciate the freshness and low natural alcohol content of these mountain wines.
Ready to Taste Authenticity?
Accompany these exceptional wines with our traditional recipes for a complete Savoyard experience.