Savoie Flashcards
Where is Savoie
South of the Jura département is the alpine region of Savoie, a haven for tourists and skiers
What is the climate of Savoie
Continental, moderated by Lake Bourget and the larger Lake Geneva—known as Lac Léman in France—Western Europe’s largest body of freshwater
Vin de Savoie AOP
Vin de Savoie AOP is the region’s overarching appellation. White grapes occupy a majority of vineyards; Jacquère is the most common grape but Altesse, Roussanne (Bergeron) and Chardonnay produce higher-quality wines. Gamay, Mondeuse, and Pinot Noir comprise a majority of the red and rosé Vin de Savoie wines. A host of lesser grapes are also allowed for all three colors; the exact encépagement varies by département. A number of villages have the right to add their names to the basic Vin de Savoie AOP, and a more localized, communal encépagement will sometimes supersede the generic appellation. The cru Chignin-Bergeron produces 100% Roussanne wines exclusively, whereas the crus of Marignan, Ripaille and Crépy—all located along the southern shores of Lake Geneva—mandate a minimum 80% Chasselas.
Roussette de Savoie AOP
The other regional appellation in Savoie is Roussette de Savoie AOP. Roussette is a synonym for the Altesse grape and the appellation’s wines are 100% varietal. Chardonnay is no longer allowed as a blending grape. Four communes may attach their name to the appellation: Frangy, Marestel, Monterminod, and Monthoux.
Seyssel AOP
Seyssel AOP is to the north of Lake Bourget and provides dry and off-dry still and mousseux wines. Still Seyssel wines are 100% Altesse, whereas the sparkling wines add Molette and Chasselas to a minimum 10% Altesse. Other sparkling wines in Savoie are produced as Vin de Savoie mousseux or pétillant, and sparkling méthode ancestrale rosés may be found labeled as Bugey Cerdon.
Bugey AOP
to the west of Lake Bourget, and produces still wines of all three colors in addition to the sparkling rosé Bugey-Cerdon
Roussette de Bugey AOP
The wines of Roussette de Bugey AOP, like Roussette de Savoie, are 100% Altesse. The communes of Montagnieu and Virieu le Grand may add their names to this appellation.
Vin de Savoie/Savoie AOP REGULATIONS
Département: Ain, Isère, Savoie, Haute-Savoie
Crus of Savoie: Abymes/Les Abymes, Apremont, Arbin, Ayze, Chautagne, Chignin, Chignin-Bergeron, Crépy, Cruet, Jongieux, Marignan, Marin, Montmélian, Ripaille, Saint-Jean-de-la-Porte, Saint-Jeoire-Prieuré
Styles and Encépagement:
Blanc: Aligoté, Altesse, Chardonnay, Jacquère, Mondeuse Blanc, and Velteliner Rouge; plus Chasselas, Gringet, and Roussette d'Ayze (Haute-Savoie département); OR a max. 10% combined Marsanne and Verdesse (Isère département) Rosé: Min. 90% combined Pinot Noir, Mondeuse, and Gamay; plus Cabernet Sauvignon, Cabernet Franc, and Persan (Savoie département); OR Persan, Servanin, Joubertin, and Étraire de la Dui (Isère département) Rouge: As for Rosé Vin Mousseux*/Pétillant Blanc: Aligoté, Altesse, Chardonnay, Gamay, Jacquère, Mondeuse Blanc, Mondeuse, Pinot Noir and Velteliner Rouge; plus Chasselas, Gringet, Molette and Roussette d'Ayze (Haute-Savoie département); OR a max. 10% combined Marsanne and Verdesse (Isère département) Vin Mousseux*/Pétillant Rosé: As for Vin Mousseux Blanc *As of the 2014 harvest Vin Mousseux may be labeled as "crémant." Crus of Savoie
Assemblage: per encépagement (wines may be produced from a single variety or blended)
Minimum Potential Alcohol:
Rouge/Rosé: 9.5%
Varietal Pinot Noir/Gamay: 9.5%
Other Varietal Red/Rosé: 9%
Blanc: 9%
Varietal Chardonnay: 10%
Varietal Jacquère: 8.5%
Other Varietal Whites: 9%
Base wines for Vin Mousseux/Pétillant: 9%
Minimum Must Weight:
Blanc:
Chardonnay: 162 g/l
Jacquère: 136 g/l (144 g/l for subzones)
Roussanne (Bergeron): 162 g/l
Other White Grapes: 144 g/l (153 g/l for subzones)
Rosé
Gamay and Pinot Noir: 153 g/l
Other Red Grapes: 144 g/l
Rouge
Gamay and Pinot Noir: 162 g/l (171 g/l for subzones)
Other Red Grapes: 153 g/l (162 g/l for subzones)
Base wines for Vin Mousseux/Pétillant: 144 g/l
Maximum Residual Sugar:
Blanc: 8 g/l (if total acidity is within 2 g/l of the residual sugar) Rosé: 5 g/l Rouge: 3 g/l
Minimum Planting Density: 5,000 vines per hectare Maximum Yield (Rendement de Base):
Blanc/Rosé: 71 hl/ha Rouge: 67 hl/ha VIn Mousseux/Pétillant: 75 hl/ha
Principal Soil Type:
AOC Established: 1973
Roussette de Savoie AOP REGULATIONS
Département: Ain, Isère, Savoie, Haute-Savoie
Subzones (Geographic Designations): Frangy, Marestel, Monterminod, Monthoux
Styles and Encépagement:
Blanc: 100% Altesse (Roussette)
Minimum Potential Alcohol:
Roussette de Savoie: 10% Roussette de Savoie (with subzone designation): 10.5%
Minimum Must Weight:
Roussette de Savoie: 162 g/l Roussette de Savoie (with subzone designation): 170 g/l
Minimum Planting Density: 5,000 vines per hectare Maximum Yield (Rendement de Base):
Roussette de Savoie: 64 hl/ha Roussette de Savoie (with subzone designation): 60 hl/ha
AOC Established: 1973
Seyssel AOP REGULATIONS
Département: Ain, Haute-Savoie
Communes of Production: Corbonod, Seyssel
Styles and Encépagement:
Vin Tranquille Blanc (Sec and Demi-Sec): 100% Altesse Varietal-Labeled Molette (Tranquille): 100% Molette Vin Mousseux Blanc: Min. 10% Altesse, plus Chasselas and Molette
Assemblage: Vin Mousseux wines must include a min. 10% Altesse in the blend.
Minimum Potential Alcohol:
Blanc: 10% Molette: 9.5% Base wines for Vin Mousseux: 9%
Minimum Must Weight:
Blanc: 162 g/l Molette: 153 g/l Vin Mousseux: 144 g/l
Maximum Residual Sugar:
Blanc Sec: 4 g/l (max. 8 g/l if total acidity is within 2 g/l of residual sugar) Blanc Demi-Sec: 15 g/l Molette: 4 g/l
Vin Mousseux Requirements:
Second fermentation occurs in the bottle Min. 9 months lees aging in the bottle
Minimum Planting Density: 6,000 vines per hectare Maximum Yield (Rendement de Base):
Blanc: 58 hl/ha Molette: 68 hl/ha Vin Mousseux: 75 hl/ha
AOC Established: 1942
Seyssel AOC/AOP Document
Bugey AOP REGULATIONS
Département: Ain
Subzones (Geographic Designations): Manicle, Montagnieu, Cerdon
Styles and Encépagement:
Blanc:
Principal Variety: Min. 70% Chardonnay
Accessory Varieties: Aligoté, Altesse, Mondeuse Blanc, Pinot Gris, and Jacquère
Rosé:
Principal Varieties: Min. 70% Gamay and Pinot Noir
Accessory Varieties: Pinot Gris, Poulsard, and Mondeuse
Rouge: Gamay, Mondeuse, or Pinot Noir (may be labeled by variety)
Vin Mousseux/Pétillant Blanc:
Principal Varieties: Min. 70% combined Chardonnay, Molette, and Jacquère
Accessory Varieties: Aligoté, Altesse, Gamay, Mondeuse Blanc and Noir, Pinot Noir, Pinot Gris, and Poulsard
Vin Mousseux/Pétillant Rosé:
Principal Varieties: Min. 70% Gamay and Pinot Noir
Accessory Varieties: Mondeuse, Pinot Gris, and Poulsard
Bugey "Manicle":
Blanc: 100% Chardonnay
Rouge: 100% Pinot Noir
Bugey "Montagnieu":
Rouge: 100% Mondeuse
Vin Mousseux/Pétillant Blanc:
Principal Varieties: Min. 70% Mondeuse, Chardonnay, and Altesse
Accessory Varieties: Gamay, Molette, Jacquère, and Pinot Noir
Bugey "Cerdon" (Méthode Ancestrale):
Vin Mousseux Rosé: Gamay and Poulsard (wines are aged on the lees for a min. 2 months, and have a min. pressure of 3 atmospheres)
Assemblage:
Blanc/Rosé/Vin Mousseux: per encépagement Rouge: WInes must be produced from a single variety Bugey "Cerdon": Wines may not be produced solely from Poulsard
Minimum Potential Alcohol:
Blanc/Rosé: 9.5%
Rouge (Gamay and Pinot Noir): 9.5%
Rouge (Mondeuse): 9%
Base wines for Vin Mousseux: 9%
Bugey "Manicle" Blanc: 10%
Bugey "Manicle" Rouge: 10%
Bugey "Montagnieu" Rouge: 9.5%
Bugey "Cerdon": 8.5%
Minimum Must Weight:
Blanc/Rosé: 153 g/l
Rouge (Gamay and Pinot Noir): 162 g/l
Rouge (Mondeuse): 153 g/l
Base Wines for Vin Mousseux: 144 g/l
Bugey "Manicle" Blanc: 162 g/l
Bugey "Manicle" Rouge: 171 g/l
Bugey "Montagnieu" Rouge: 162 g/l
Bugey "Cerdon": 136 g/l
Residual Sugar:
Blanc: max. 6 g/l Rosé: max. 5 g/l Rouge: max. 2 g/l Bugey "Cerdon": min. 40 g/l
Sparkling Wine Requirements:
Bugey Vin Mousseux/Pétillant: Wines are produced by the traditional method, and must be aged for a min. 9 months on the lees prior to disgorgement. Bugey "Montagnieu" Vin Mousseux/Pétillant: Wines are produced by the traditional method, and must be aged for a min. 12 months on the lees prior to disgorgement. Bugey "Cerdon": Wines are produced by the méthode ancestrale, and must be aged on the lees for a min. 2 months prior to disgorgement. Bugey "Cerdon" must have a pressure of at least 3 atmospheres. Tirage and dosage are prohibited.
Maximum Yield (Rendement de Base):
Blanc: 67 hl/ha
Gamay: 60 hl/ha
Mondeuse and Pinot Noir: 58 hl/ha
Rosé: 65 hl/ha
Vin Mousseux/Pétillant: 71 hl/ha
Bugey "Manicle" Blanc: 63 hl/ha
Bugey "Manicle" Rouge: 53 hl/ha
Bugey "Montagnieu" Rouge: 53 hl/ha
Bugey "Cerdon": 71 hl/ha
AOC Established: 2009 (VDQS in 1958)
Roussette de Bugey AOP REGULATIONS
Département: Ain
Subzones (Geographic Designations): Montagnieu, Virieu-le-Grand
Styles and Encépagement:
Blanc: 100% Altesse (Roussette)
Minimum Potential Alcohol:
Roussette de Bugey: 9.5% Roussette de Bugey (with subzone designation): 10%
Minimum Must Weight:
Roussette de Bugey: 153 g/l Roussette de Bugey (with subzone designation): 162 g/l
Maximum Residual Sugar: 8 g/l (total acidity must be within 2 g/l of the residual sugar)
Minimum Planting Density: 5,000 vines per hectare
Maximum Yield (Rendement de Base):
Roussette de Bugey: 59 hl/ha Roussette de Bugey (with subzone designation): 53 hl/ha
AOC Established: 2009 (VDQS in 1958)
