Roussette de Savoie

The second white of the domaine, the Roussette is produced from the Altesse grape. Unlike its companion white, the Chignin-Bergeron, twenty percent of the Roussette is raised in small to medium-sized barrels. The vines are in two separate sites, the principal one of which is known as “Les Rochettes”. The total acreage devoted to the Roussette is seven- tenths of an hectare. Annual production levels can vary dramatically, yielding anywhere from 25 hectoliters per hectare to 40 hl/ha. The resulting wine is marked by honey, beeswax and a persistent minerality; there is firm acidity that is balanced by several grams of residual sugar (in the neighborhood of 5 grams, for example, in the 2010 version.