The catch-all appellation name used for Savoie, the region nestled under the Alps on the French side of Lake Geneva. This region boasts a dizzying array of grapes allowed and cru village names used, all with similar results, so some would say what's the point? Others would contend that if you are looking for fresh and virile white wines and light and fruity reds that hail from traditional styles untouched by time, all within a short fall from a toboggan run, this is the spot for you.
Savoie is known mostly for producing white wines that are at their finest fresh from the previous harvest, when they retain the purity and floral component of an Alpine summer. This is produced mainly from the Roussette (or Altesse, as it is sometimes called here), Chardonnay, Chasselas and Jacquère varietals, though many others are permitted including Roussane, Aligoté and more. The reds and rosés hail from Gamay, Pinot Noir and Mondeuse and a smattering of others that includes everything from Syrah to both Cabernets. The wines can be pleasant if light, but often they are overshadowed by the whites in the region.
Savoie is also a home to sparkling wines, sold under the names of Vin de Savoie Pétillant or even Vin de Mousseux. These are often produced from a blend of Chardonnay, Chasselas and Roussette.
Located within the large Vin de Savoie appellation lay the smaller ACs of Bugey, Rousette de Savoie, Crépy and Seyssel. In addition to these there are fifteen cru villages that can add their name to the Savoie name. Confusingly, many have specific grape varieties that they use only in their village.
Just for a point of reference, the fifteen cru villages are: Abymes, Apremont, Arbin, Ayze, Charpignat, Chautagne, Chignin, Chignin-Bergen, Cruet, Marignan, Montmélian, Ripaille, Saint-Jean-de-la-Porte, Saint-Jeoire-Prieuré and Saint-Marie-d'Alloix.