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Flashcards in Savoie Deck (12):
1

Where is Savoie

South of the Jura département is the alpine region of Savoie, a haven for tourists and skiers

2

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

3

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.

4

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.

5

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.

6

Bugey AOP

to the west of Lake Bourget, and produces still wines of all three colors in addition to the sparkling rosé Bugey-Cerdon

7

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.

8

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

9

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

10

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

11

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)

12

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)