SAVOIE

Ces deux crus bénéficient de l'AOC Vin de Savoie. La diversité des terrains est due à un brassage des matériaux par l'éboulement des sols en place et convient parfaitement au cépage blanc local Jacquère. Celui-ci est vinifié en primeur, c'est-à-dire à basse température, et mis en bouteilles sur lies. Cela permet d'obtenir des vins frais et légers, de type "perlant".
Généralement fruités et peu colorés, au goût très caractéristique de "pierre à fusil", il faut les consommer dans l'année sur les poissons et truites de torrent.

(Vin de Savoie) White wine made from Gringet (related to yellow Savignin or Traminer) Roussette from Ayse (or white Mondeuse). Lightly or fully sparkling, depending on whether it is fermented by the rural method or the Champagne method, it is very aromatic, natural and exudes freshness. The local restaurateurs delight in serving it with cheese fondues. An excellent quality/price ratio.

They are whites wines whose most typical varieties (Chignin, for example) are characterized by a brilliant color and a discreet fruitiness with a suggestion of hazel nut. They should be drunk during the year following the harvest.

Along the French right bank of Lake Léman, between Thono-les-Bains and Geneva lies the 100 hectare Crepy vineyard. Produced in a fretile soil (limestone moraine) with exceptional exposure-the hours of sunshine being accentuated by the reflection in the waters of Lake Léman-and solely from Chasselas Vert (or Roux) grapes, the Crépy wines are refreshing, slightly sparkling, dry, with a strong hawthorn fragrance. They are diurectic and thirst quenching.

They are whites wines whose most typical varieties (Chignin, for example) are characterized by a brilliant color and a discreet fruitiness with a suggestion of hazel nut. They should be drunk during the year following the harvest.

They are whites wines whose most typical varieties (Chignin, for example) are characterized by a brilliant color and a discreet fruitiness with a suggestion of hazel nut. They should be drunk during the year following the harvest.

They can be divided into two types. Those coming from the white juice Gamay noir are generally cultivated near the lac du Bourget on soil formed by collapsed limestone or glacial wines, fruity but robust, rich, well-balanced and vogorous. Chautagne is the most expressive among them. The other red wines are porduced from Mondeuse grapes, planted on stoney crumbled limestone and clay soil, between Chignin and Fréterive. They are firm, typical reds, with strawberry and violet aromas, whose bouquet develops beautifully on ageing. Also availabel are excellent Pinot wines, fine and fruity.

They are whites wines whose most typical varieties (Chignin, for example) are characterized by a brilliant color and a discreet fruitiness with a suggestion of hazel nut. They should be drunk during the year following the harvest.

Although the Roussette-de-Savoie is generally made from a blend of Altesse (finest variety), Chardonnay and Mondeuse Blanche, it includes four crus (Frangy, Marestel, Monterminod, Montheux) which should be made exclusively from Altesse. Wines of a pale yellow color that take up a golden glow with age. Fruity and with a flowery aroma, our taste tests confirm that the Roussette can become delicate and subtle. Excellente quality/price ratio.

They are whites wines whose most typical varieties (Chignin, for example) are characterized by a brilliant color and a discreet fruitiness with a suggestion of hazel nut. They should be drunk during the year following the harvest.

It is regarded, in Savoie, as the best white wine. Supple and well-bred, beautiful straw-yellow color, violet fragrance. Even more delighful, the Seyssel made by the champagne method (a blend of Molette + at least 10% of Altesse) impressed us by its charm and delicate aroma. One of the best French sparkling wines, easily worth an Abymes or an Apremont (Vins de Savoie). These two crus which are produced under the Vins de Savoie must be harvested on delimited plots in the communes of Apremont, Chapareillan, Les Marches, Myans and Saint-Baldoph. The diversity of soils, produced by the mixing of materials from the collapse of Mont-Granier in 1248, the remains of which today form vine-covered hillocks known as the "Abyms of Myans", is perfectly suited to the local variety, Jacquière. It is fermented as a "primeur", that is to say at low temperature, and bottled on less. This yields a fresh and light, slightly sparkling wine. Generally fruity with with very little color and very characteristic gun-flint taste, they are wines to be drunk during their first year with fish and brook trout.