Jura, Bugey & Savoie Wine Regions

Part 2: SAVOIE WINE REGION (French Alps)

Location

Savoie is a wine region situated in eastern France. The Savoyard vineyard extends over approximately 2,270 hectares (Savoie 1,880 hectares, Isère 170 hectares, Haute-Savoie 140 hectares, Ain 80 hectares).

It is the only alpine wine region in France, and is known for grape varieties rarely grown elsewhere, including Jacquère, Roussanne, Altesse (also known as Roussette) and Gringet for white wines, and Mondeuse for reds.

Between lakes and mountains, the Savoy vineyards hang from slopes or clutch at hillsides in little villages that produce their special growth, from Fréterive in the South, to Evian in the North, passing through Apremont and Jongieux.

Ancient Origins

• Pre-Roman era: Vine cultivation likely introduced by Allobroges, a Gallic tribe inhabiting the region.
• 1st century BCE: Under Roman rule, viticulture developed along alpine trade routes; wines praised by Roman authors such as Columella.

Middle Ages

• Monasteries, especially Cistercian and Benedictine monks, played a key role in maintaining and expanding vineyards.
• Viticulture focused on producing wine for religious use and local nobility.
• Savoie was part of the Duchy of Savoy, an independent state from the 11th to the 19th century.

Duchy of Savoy to French Annexation

• The Duchy of Savoy (a transalpine kingdom) included parts of modern-day France, Italy, and Switzerland.
• Trade and exchange of grape varieties across borders contributed to varietal diversity.
• 1860: Savoie was annexed by France under Napoleon III, marking a shift toward integration into the French national wine trade.

19th Century Challenges

• Like many European regions, Savoie suffered from:
• Phylloxera
• Mildew and oidium
• Urbanization and industrialisation leading to vineyard abandonment.
• Vineyards shrank significantly, and quality declined as focus shifted to bulk production.

20th Century Recovery

• 1930s–1970s: Slow reconstruction of the wine sector; replanting with higher-yielding varieties, some loss of traditional grapes.
• 1973: Creation of Vin de Savoie AOC—a major milestone in recognising the region’s uniqueness.
• Roussette de Savoie AOC (1973)
• Seyssel AOC (1942)
• Crémant de Savoie AOC (2015)

21st Century: Quality & Identity

• Shift from cooperative bulk wine to small estate-driven quality production.
• Return to indigenous varieties (Jacquère, Altesse, Mondeuse, Gringet).
• Emphasis on terroir, organic and biodynamic viticulture.
• Savoie gains attention for fresh, mineral-driven whites and unique alpine reds.
• Increased export and visibility in natural wine scenes and fine dining.

Climate

• Eastern France, bordering Switzerland and Italy.
• Alpine continental climate:
• Cold winters, short warm summers.
• Risk of frost, hail, high rainfall in the area is managed by the good natural drainage afforded by the slopes, and as a result the vines have to work hard for survival, leading them to prioritize the production of highly-concentrated berries over leafy foliage.
• Vineyards on steep slopes, often facing south/southwest for sun exposure. In fact the climate in Savoie, while alpine, is fairly sunny. The vines planted on these slopes benefit from all-day sunlight during the growing season that aids the development of phenolic ripeness in the grapes.

Soils

• Diverse: glacial moraines, limestone scree, schist, and alluvial.
• Local variation critical—many micro-terroirs.

Savoie Key Grape Varieties

• White (≈70%):
• Jacquère – neutral, light, high acid; main grape.
• Altesse (aka Roussette) – aromatic, structured.
• Chasselas – near Lake Geneva.
• Gringet – rare, used in Ayze sparkling.

• Red (≈30%):
• Mondeuse – peppery, tannic, cool-climate Syrah-like with bluish tones.
• Gamay – early ripening, fruity.
• Pinot Noir – also grown.

Savoie Key Appellations

AOP	Type	Notes
Vin de Savoie	Red, white, rosé, sparkling	Regional AOP (90% of production). Often labelled with cru village (e.g., Apremont, Chignin, Abymes).
Roussette de Savoie	White (Altesse)	More structured whites, often age-worthy.
Seyssel	Still and sparkling white	Chasselas and Altesse; best sparkling wines of the region.
Crémant de Savoie (since 2015)	Sparkling (traditional method)	Mainly Jacquère, Chardonnay, and Altesse. Min 60% Jacquère.

Notable Crus (there are 17 Crus under Vin de Savoie AOP):

• Apremont, Abymes – at least 80% Jacquère, light and crisp with herbaceous notes.
• Chignin, Jacquère, light and crisp, or spicy reds from Mondeuse, Pinot Noir & Gamay.
• Chignin-Bergeron – Bergeron is the local name of the Roussanne, full-bodied whites.
• Arbin – the Southernmost Crus of Vin de Savoie, best Mondeuse.
• Cruet, Montmélian, Saint-Jean-de-la-Porte, Jongieux – terroir expressions.

Notable Crus (there are 4 Crus under Roussette de Savoie AOP):

Four cru names may be appended to the Roussette de Savoie title. These cru wines are made under slightly more stringent production conditions. Maximum yield is lower, and minimum alcohol by volume levels are higher. They denote specific vineyards well suited to the late ripening of Altesse grapes.

These four sites are quite distinct from one another; Frangy in the north is separated from Monterminod in the south by 50 kilometers.

While Marestel and Monthoux fall roughly halfway between, themselves separated by 5km. Their location between the eastern banks of the upper Rhone river and the Lac du Bourget (France's largest lake) makes for a warmer, more stable mesoclimate.

The key characteristic of these crus is their steep slopes, which have rapid soil drainage and excellent sunshine exposure – a vital bonus in the cool, alpine climate here.

Wine Styles

• White Wines (70%):
• From Jacquère: light, fresh, mineral-driven (Apremont, Abymes).
• Altesse: fuller, more complex (Roussette de Savoie).
• Roussanne (Chignin-Bergeron): rich, floral.
• Red Wines (30%):
• Mondeuse: high acid, tannic, spicy.
• Gamay & Pinot: lighter styles.
• Sparkling Wines:
• Seyssel and Crémant de Savoie: traditional method, increasingly high quality.

Viticulture

• Steep slopes and fragmented holdings = low mechanisation.
• Many smallholders; co-ops important.
• Harvesting can be challenging.
• Increasing organic conversion, but still minority.

Winemaking

• Clean, reductive techniques for whites to preserve freshness.
• Traditional and modern methods coexist.
• Sparkling production rising; focus on quality.

Key Producers

• Domaine Dupasquier (Roussette)
• Domaine Jean Vullien
• Domaine Giachino
• Domaine André et Michel Quenard
• Domaine Belluard (Gringet in Ayze – biodynamic, cult status)

Commercial Context

• ~2,200 ha under vine.
• Small, fragmented, artisanal production.
• Most wine consumed locally (ski tourism, restaurants)
• Niche exports to the US, UK, Japan.
• Rising international interest, especially in Jacquère, Mondeuse, and rare grapes like Gringet.
• Around 15 million bottles are sold every year (80% white wine) for a turnover of 60 million euros.

Jura vs Savoie Comparison Summary :

Feature	Jura	Savoie
Climate	Continental, wetter	Alpine-Continental
Top Grape	Chardonnay & Savagnin	Jacquère
Specialties	Vin Jaune, Vin de Paille	Crisp Jacquère, Mondeuse, Crémant
Sparkling	Crémant du Jura	Crémant de Savoie, Seyssel
Unique Wine	Vin Jaune (oxidative, under voile)	Gringet-based sparkling (Ayze)
Production Scale	~2,000 ha	~2,200 ha
Export Potential	Growing – sommelier/natural wine market	Still limited – rising niche interest
Appellation Structure	AOPs for styles (e.g. Château-Chalon for Vin Jaune)	Mostly Vin de Savoie + named crus

Part III: Bugey Wine Region – An Overview

1. Location & Historical Context

• Where: Located in the Ain département of eastern France, roughly between Lyon and Geneva, at the foot of the Jura and pre-Alps.

• History: Viticulture dates back to Roman times, flourishing under medieval monastic influence. The region reached its peak in the 19th century, then declined due to phylloxera, and gained AOC status in 2009 (elevated from VDQS).

2. Vineyard Area & Climate

• Size: Approximately 500 hectares across 67 communes, with around 80 producers and 55 grape growers.

• Terroir: Steep, dynamic slopes (200–500 m altitude), south/south‑west facing; soils of limestone, clay, glacial moraines, similar to Savoie and Jura.

• Climate: Alpine‑continental with Mediterranean influence—cool, sunny, well-drained slopes.

3. Appellations & Sub‑Regions

• Main Appellations: Bugey AOC and Roussette du Bugey AOC.

• Geographical sub-designations include:

  • Cerdon sparkling rosé with méthode ancestrale from Gamay & Poulsard. Cerdon sparkling rosé wines are floral, slightly sweet; residual sugars must be between 22 and 80 grams per liter. Alcohol by volume is between 7 and 8.5 percent by volume.

  • Montagnieu Red wines made exclusively from Mondeuse Noire. Sparkling white wines principally from Altesse, Chardonnay and Mondeuse (both Noire and Blanche). These must be made from hand-picked grapes using the méthode traditionelle.

  • Manicle exceptional still wines from Chardonnay and Pinot Noir. Manicle's vineyard zone covers a small, south facing mountain slope on the very southern apex of the Jura mountain range. Its unique aspect means it can be seen for miles to the south. The soils are made up of loose glacial material and large limestone boulders. They store heat during the day and gently warm the vineyards at night, aiding ripening and flavor intensity.

4. Grape Varieties

• Whites: ≥70% Chardonnay in Bugey still white; permitted additions: Aligoté, Altesse (Roussette), Jacquère, Pinot Gris, Molette (Mondeuse Blanche).

• Roussette du Bugey: 100% Altesse (post‑2009), previously allowed Chardonnay as accessory.

•  

  • Rosé: Min 50% Gamay and Pinot Noir; accessory: Roussette, Pinot Gris, Mondeuse, Poulsard.

  • Red: Varietals of Gamay, Pinot Noir, or Mondeuse (Mondeuse exclusive for Bugey‑Montagnieu; Pinot Noir for Manicle)

   

5. Wine Styles

• Sparkling – Cerdon (≈60% of production): Semi‑sweet rosé with residual sugar ~20–80 g/L, low alcohol (~8 %), made by méthode ancestrale from Gamay ± Poulsard; bottled mid-fermentation, gentle bubbles.

• Traditional-method sparkling (e.g. Bugey Montagnieu): White wines from Chardonnay or blends with Jacquère, Altesse; fine, mineral, with structure.

• Still Whites: Chardonnay-dominant (round and fruity), and Roussette (Altesse—floral, herbal, honeyed, acid backbone).

• Still Reds & Rosés:

  • Gamay Rosé: Fruity, light and early-drinking.

  • Pinot Noir: Fruity with spice, moderate tannins, age-worthy.

  • Mondeuse Noire: Peppery, tannic, dark-fruited, traditional alpine red.

6. Production & Recognition

• Volume: ~24,000 hl annually (~4M bottles); sparkling comprises ~60%, still whites 57%, reds 17%, rosés 2%.

• Viticulture: Difficult slopes mean low mechanization; around 40% organic farming, 36% HEV-certified (France's environmental certification).

7. Notable Producers

• Some standout names include Patrick Bottex, Philippe Balivet, Famille Peillot, and Renardat-Fâché, known for both Cerdon and still/traditional-method wines 

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📌 Summary Table

 

We hope you enjoyed reading this wine blog and will enjoy the wines from these beautiful regions even more, with moderation of course, cheers!