Roussette de Savoie is an appellation d'origine contrôlée from the Savoie region in the far east of France, specifically for wines made from the Altesse grape. Roussette de Savoie is a richer wine than most other wines produced in Savoie, largely due to the qualities of the Altesse grape, which produces fuller wines than the ubiquitous Jacquère. The wines have strong Floral">floral and honeyed aromas and some stone fruit Character. The appellation's authorized Vineyard lands cover 53 communes in the departments of Savoie and Haute-Savoie - an area shared by the separate Vin de Savoie appellation, which covers a variety of red and white wine styles.
The AOC Roussette de Savoie was introduced in 1973, at the same time as the appellation Vin de Savoie. Until 1999, Roussette de Savoie wines without a cru appellation could contain up to 50% Chardonnay and/or the rarely grown Mondeuse Blanche. Today, the wines must be 100% Altesse. Residual sugar must not exceed 8 grams per litre.
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
wines from the region of Roussette de Savoie go well with generally quite well with dishes of shellfish, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of mi sao, tuna gratin or trio salad: cabbage, ham, comté.
On the nose in the region of Roussette de Savoie often reveals types of flavors of citrus, minerality or strawberries and sometimes also flavors of lemon, pear or cheese. In the mouth in the region of Roussette de Savoie is a with a nice freshness.
