Vin de Savoie Cru Apremont

The terroir of Apremont owes its character to one of medieval Europe's most dramatic geological events. On November 24, 1248, a catastrophic landslide from Mont Granier deposited vast quantities of limestone rubble and glacial moraine across the valley floor. This singular event created the free-draining, mineral-rich soils that define Apremont today. The name itself derives from the Latin 'Asper montis,' meaning rocky mountain, a fitting description of the rugged landscape. Viticulture began in the 14th century following the landslide and expanded significantly in the 18th century, before the phylloxera crisis of 1860 brought the vineyards to abandonment. The modern appellation was reestablished and granted AOC Cru status in 1973.

• Mont Granier landslide occurred on November 24, 1248, shaping the region's geology
• Soils consist of limestone marl, glacial moraine, clay-limestone, and glacial deposits
• Name derives from the Latin 'Asper montis,' meaning rocky mountain
• Phylloxera crisis of 1860 caused abandonment; AOC status restored in 1973

Apremont is overwhelmingly a single-grape appellation. Jacquère must make up a minimum of 80% of the blend, and in practice virtually all producers plant and vinify 100% Jacquère. This indigenous alpine variety thrives in the cool continental climate and well-drained limestone soils, producing wines with light body, high natural acidity, and a distinctly mineral, floral character. The cool alpine temperatures preserve freshness and delicate aromatics, while the limestone soils store daytime heat and reflect it back at night, supporting even ripening at elevations between 290 and 500 meters.

• Jacquère required at minimum 80%, typically vinified at 100%
• Wines are light-bodied, dry, mineral-driven, and floral
• Cool continental alpine climate preserves high natural acidity
• Limestone soils store and reflect heat, aiding ripening at altitude

Apremont sits within the broader AOC Vin de Savoie, one of its most prominent and best-known geographical cru designations. The 397 hectares of vineyards are planted on steeper slopes than those of the neighboring Abymes cru, with east-facing aspects that capture morning sunshine. This orientation, combined with the elevation range of 290 to 500 meters, shapes the fresh, alpine character that sets Apremont apart from lower-altitude French whites. The appellation produces approximately 20,700 hectoliters per year, making it responsible for 28% of all white wine produced in Savoie.

• 397 hectares planted at 290 to 500 meters elevation
• Steeper slopes than neighboring Abymes cru
• East-facing aspect captures morning sunshine
• Produces 20,700 hectoliters annually, 28% of Savoie white wine

Apremont's crisp acidity, light body, and alpine freshness make it a natural partner for the mountain cuisine of the Savoie region. It is the classic accompaniment to cheese fondue and other melted-cheese dishes, where its acidity cuts through richness with precision. Charcuterie, freshwater fish, and light vegetable dishes from the alpine tradition also pair well. These are wines designed for early drinking, best consumed within 1 to 3 years of the vintage to enjoy their primary floral and mineral character at its peak.

• Classic pairing with cheese fondue and Savoyard cuisine
• Works well with charcuterie and freshwater fish
• Best consumed within 1 to 3 years of vintage
• Acidity and minerality complement rich, melted-cheese dishes