Maison Trosset - Roussette de Savoie

Maison TrossetRoussette de Savoie

3.6
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Roussette de Savoie of Maison Trosset is a white wine from the region of Savoie.
This wine generally goes well with

Details and technical informations about Maison Trosset's Roussette de Savoie.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Altesse

Structured, aromatic whites with an ample palate and firm acidity, featuring aromas of white flowers (acacia), white peach, ripe pear, honey, candied citrus, toasted almond and alpine mineral notes. Good length and ageing potential. Absolute star of Roussette de Savoie AOC (especially crus Frangy, Marestel, Monthoux) and Roussette du Bugey AOC. Autochthonous Savoyard variety; legend has it that it was brought from Cyprus by Crusaders in the 14th century.

Informations about the Maison Trosset

The winery offers 1 different wines.
Its wines get an average rating of 3.6.
It is in the top 3 of the best estates in the region
It is located in Savoie

The Maison Trosset is one of of the world's greatest estates. It offers 1 wines for sale in the of Savoie to come and discover on site or to buy online.

Top wine Savoie
In the top 150000 of of France wines
In the top 1500 of of Savoie wines
In the top 200000 of white wines
In the top 550000 wines of the world

The wine region of Savoie

French Alpine vineyard with unique native grapes. Signature Jacquère in whites (~50% of the vineyard): lively, light dry wines with white flowers, green apple, citrus, fresh almond and a mineral touch, perfect with fondue and raclette. Ampler Altesse (Roussette) (pear, honey, hazelnut). Fruity, peppery Mondeuse reds (cherry, violet, firm tannins), light Gamay and fine Pinot Noir.

The word of the wine: Malic (acid)

An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.

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