Located in the foothills of the Alps, the Savoie represents one of the last, great undiscovered wine regions of France. The vineyards are amongst widely dispersed, small communities, clustered together in the narrow alpine valleys, each seemingly with its own specialities in terms of grape varieties it elects (or is allowed) to grow.
Roussette de Savoie is made from the Altesse grape variety which is considered the finest of the Savoie indigenous grape varieties. At the end of ripening its bunches are brown, hence the name "roussette". The grapes can suffer from mildew and rot both grey and botrytis which in some years allows for the inclusion of around 10-30% of noble bunches to become part of the final component of the wine.
The resulting wine is floral, slightly honeyed and spicy, with a fine minerality. It is great as an aperitif. It also goes wonderfully well with fish.
