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Twil's regional suggestions for Savoie et Bugey
Savoie goes to a great deal of trouble with its vineyards, what with a very wet climate, around 1,000 days of frost a year, and stony soil that is difficult to cultivate. But by lavishing attention on their vines, they manage to produce beautiful Savoy wines – mostly red, white and sparkling. Numerous grape varieties are used, although Jacquère grapes alone account for half the region's vines. The region is renowned above all for its whites, popular worldwide as accompaniments to winter sports. With a few exceptions these are young wines, and they are delicious with cheese dishes such as raclette or fondue, or with other mountain delicacies appreciated by those in the know. See you on the pistes!
Listed 600 winemakers
160 million bottles per year (88.5% rosé, 8% red, 3.5% white)
1 755 hectares de vignes
Soil and subsoil
Almost exclusively stony soil, a little limestone and schist
Reds and rosés : 4 red varieties: Mondeuse, Gamay, Pinot Noir and Persan. But the Savoy wines also continue to use some rare grape varieties, such as Mondeuse Blanche, Malvoisie or Molettte
Whites : Five white grape varieties are distinguished by their quality: Jacquère, Roussette (also known as Altesse), Chasselas, Gringet and Bergeron (the local Chignin name for Roussane)