Roussanne

Also known as Bergeron (Savoie), Fromenteau.

Roussanne, a grape variety native to the Rhône, often associated with Marsanne, gives birth to the greatest wines of the Rhône Valley. In Savoie, it is known as the single grape variety of the Chignin Bergeron cru, a rich and intense white wine. For a long time neglected because it is difficult to cultivate, its reputation has skyrocketed in recent decades, so much so that it can be found in Provence, Languedoc Roussillon and the vineyards of the New World. In blending, it brings complex and refined aromas. It gives wines of great elegance characterized by their floral scent. The acidity allows a good aptitude for ageing and reveals the best terroirs. Subject to oxidation, it must be vinified with care in order to age gracefully. It is more only over after several years that it expresses itself most remarkably by a suave texture revealing powerful aromas and a subtle balance.

WHERE IS IT FOUND?
In France and all over the world

FRANCE

- Savoie
- Rhone Valley
- Provence
- Languedoc

WORLDWIDE

- Italy
- South Africa
- Australia
- New Zealand

MAIN APPELLATIONS
By type of wine: White and sparkling

Dry Whites
Chignin-Bergeron, Côtes-du-Rhône Villages, Côtes-du-Rhône, Châteauneuf-du-Pape, Hermitage, Crozes-Hermitage, Saint-Joseph, Saint-Péray, Corbières

Sparkling
Saint-Péray

SHALL WE TASTE?
In the galss

dry whites

Deep golden to amber colour with age. Gives off a remarkable aromatic finesse. Fine and complex aromas: floral notes (honeysuckle, iris, hawthorn, lily of the valley, lime, narcissus, peony), fruity (apricot, pear, ripe apple, quince), honey, spices. The wine is fleshy and elegant on the palate. With an average acidity although higher than that of Marsanne, Roussanne brings additional finesse, roundness and complexity. Over time, powerful aromas of dried fruit and a smooth texture are revealed: full, fresh and remarkably well-balanced vintages.

Drink young or after 5-8 years

Serving temperature: 8 to 10°C

sparkling

Combined with Marsanne, Roussanne is vinified according to the traditional method with a second fermentation in bottle (as used in Champagne) to give Saint Péray.

Floral nose with subtle nuances of herbs, dried and yellow fruits.

Although it may lack some freshness on the palate, it is nonetheless supple and pleasant.

FOOD AND WINE PAIRINGS
Roussanne at the table

vin blanc sec roussanne, accords mets vins

dry whites

Seafood and shellfish (Lobster, prawn plancha, pan-fried scallops). Fish with cream or white butter (Turbot with curry, willow meunière). White meats: poultry in cream sauce, guinea fowl supreme. Pan-fried foie gras. Asian cuisine. Wild mushrooms. Cheese: Beaufort, comté cheese. Exotic fruit desserts.

sparkling

Apéritif

OUR ROUSSANNES...

ROUSSANNE
More Information

CHIGNIN BERGERON, A WINE OF REPUTE

The reputation of Chignin dates back to the 10th century as evidenced by the ruins of seven medieval towers erected in the Combe de Savoie on the communes of Chignin, Francin and Monmélian. Remains that remind us of the importance of such a fortified site that once watched over the entire vineyard.

Known for its quality, the vineyard was awarded the title of AOC Chignin Bergeron in 1973 and is today in full expansion at the foot of the Bauges massif. Planted exclusively with Roussanne (locally called "Bergeron"), it brilliantly showcases the grape variety.

Under its pale yellow to golden colour, this fruity wine gives off aromas of apricot, mango, hawthorn, acacia and almonds. On the palate, it has a beautiful amplitude, with fatness always counterbalanced by an acidic structure which gives it a nice length. It leaves an impression of sweetness, a buttery length. Ideal to accompany traditional Savoyard dishes such as fondue and raclette, it also goes well with fine fish in butter or sauce.

It lends itself to cellaring for a few years, usually three to ten.

Well vinified, it can age while gaining in fatness and amplitude, which makes it a great wine... even if it is rarely available unfortunately.

White wines wonderfully developed by the Quenard, Ravier and Pierrier families.

Related search terms: Roussanne, Roussane, Roussane blanche, Bergeron (Savoie), Roussanne de Tain, Courtesy, Fromental, Fromental Jaune, Fromenteal, Fromenteau, Greffon, Greffou, Martin Cot, Petite Rousette, Picotin blanc, Plant de Seyssel, Rabelot, Ramoulette, Rebellot, Rebolot, Remoulette, Rusan Belyi, Rusan Blan (Bulgaria)