Vin de Savoie Crépy

Crépy's viticultural history begins in the 12th century, when monks of the Abbey Notre-Dame-de-Filly established the vineyards. The appellation received AOC status in 1948, making it one of the oldest appellations in France. Following the phylloxera crisis, the wines earned a diploma of honor at the 1894 Universal Exhibition, and in 1957 were served to Queen Elizabeth II. In 2009, producers voluntarily chose to absorb Crépy into the broader Vin de Savoie AOP as a named cru, giving up independent AOC status to benefit from the wider recognition of the Vin de Savoie umbrella.

• Vineyards founded by monks of Abbey Notre-Dame-de-Filly in the 12th century
• Independent AOC status granted in 1948, demoted to cru within Vin de Savoie AOP in 2009
• Diploma of honor at the 1894 Universal Exhibition; served to Queen Elizabeth II in 1957
• Vineyard area grew from 50 hectares at the time of original AOC to over 90 hectares

Crépy sits on the southern shore of Lake Geneva in Haute-Savoie, forming part of the broader Chablais region. Vineyards are planted between 400 and 530 meters above sea level on soils of glacial moraine with a calcareous base and molasse clay-limestone. The continental alpine climate is meaningfully moderated by the thermal mass of Lake Geneva, which reduces temperature extremes and extends the growing season. Significant day-to-night temperature variation helps preserve natural acidity in the grapes, a defining characteristic of the wines.

• Elevation ranges from 400 to 530 meters above sea level
• Soils are glacial moraine over a calcareous base with molasse clay-limestone
• Lake Geneva moderates the otherwise continental alpine climate
• Significant diurnal temperature variation preserves crisp, fresh acidity

Chasselas is the dominant variety, required at a minimum of 80% in any wine produced under the Crépy cru designation. Locally, the grape is known as Fendant Roux, reflecting the cross-border relationship with nearby Swiss producers across Lake Geneva. A range of other white varieties are permitted, including Chardonnay, Aligoté, Altesse, Gringet, Mondeuse Blanche, Pinot Gris, and several rare local varieties. Only still white wines are produced. The style is dry, light, and delicate, with nutty and floral character, mineral expression, and fresh acidity. Wines are often naturally perlant (slightly sparkling) and are frequently aged sur lie, which adds texture and richness.

• Chasselas (minimum 80%) is the primary variety, known locally as Fendant Roux
• Permitted blending varieties include Chardonnay, Aligoté, Altesse, Gringet, and Pinot Gris among others
• Wines are still, dry, light-bodied, and often naturally perlant
• Sur lie aging is common, contributing a rounder, more textured style