ROMSO Cyprus Knowledge Base

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Savoie's russette is a quiet white wine from Savoie dry, greasy, with aromas of honey and almond, and a light yellow dress. It is protected by an AOC. The appellation has four geographical names: the Frangy, Monthoux, Marestel and Monterminod crus, produced on less than 50 hectares. Annual production is about .

History

Antiquity
Before Savoy (Sabaudia), there was Allobrogia. It was Strabon, the first, who praised the qualities of the Allobroges, who he explained.

It should be remembered that in the course of the 19th century, these Celts had selected a new grape variety, the vitis allobrogica, capable of resisting alpine climatic conditions. His wine entered history at the time of Augustus and Columelle gave him the qualifier of "vinum picatum", that is to say, of wet wine. Probably the result of its passage in barrels with dowels of fir or larch. Pliny the Elder described his crus, sotanum, taburnum, and ellicum.

Middle Ages

After the great invasions and the fall of the Roman Empire, it was the Church that took over and gave new impetus to Savoyard viticulture. From the 17th century, the monks replanted the vine "in the butt", that is, on dead trees.

Some legends bring the altesse of Cyprus. A Duke of Savoy reportedly brought back this white wine grape on his way home from the Eastern Roman Empire where he went to war to help his cousin Emperor Paleologist.

Throughout the Middle Ages, until the Savoy joined France, the albergataires, or farmers, in the case of new planting or renewal of an old vine, were contractually obliged with the lessor. He paid the ground, the fertilizer and the shallas; The bailee was responsible for the planting of the haughties and the general maintenance of the vines.

Modern period
The largest extension of the vineyard was between the 19th century and the 19th century. Originally located on the sunniest slopes, it descended towards the plains. And in these basements, in order to preserve the stocks of the frost, the haughters took even higher height, with the obligation to put the first clusters at 1.50 or ground. This made it possible to count, in 1768, hectares of vines, all surs treilles or on haughties, the majority of which were able only to provide a "wine of plower", verdelet at wish. Benefiting from a higher yield - 40 hl/ha, double that the vines on échalas - they said. This is what André Jullien, during his stay in Savoie, found in 1816 to write his Topography of all known vineyards:

In the middle of the 19th century, these sour wines were produced on almost hectares, including in the current Savoie department, a quarter of the vineyard. This situation continued until the appearance of phylloxera and the reconstruction of a new vineyard.

Contemporary period

The arrival of the railway will further disrupt local production. From the end