White grape variety
Altesse
Savoie’s finest white variety, producing structured, honeyed Alpine wines.
What is Altesse?
Altesse gives Savoie’s most serious whites — structured, mineral and capable of ageing, quite unlike the light Jacquère that dominates the region.
The Vitis International Variety Catalogue, maintained by the Julius Kühn Institute, holds this variety as accession 354 under the prime name ALTESSE, with berry skin colour blanc and country of origin france. Checked 2026-08-17.
What it tastes like
This is the envelope across every expression of Altesse, not a description of one bottle. Wide ranges are the honest answer.
| Dimension | Typical | Range | Variation |
|---|---|---|---|
| Sweetness | low | Consistent | |
| Acidity | medium-plus | Some variation | |
| Alcohol | medium | Some variation | |
| Body | medium | Some variation | |
| Fruit intensity | medium | Some variation | |
| Aromatic intensity | medium | Consistent | |
| Oak influence | low | Consistent | |
| Savoury character | medium | Some variation | |
| Floral character | low | Consistent | |
| Herbal / green character | low | Consistent | |
| Spice | low | Consistent | |
| Earthy character | low | Consistent | |
| Perceived freshness | medium-plus | Some variation | |
| Texture | medium-plus | Some variation |
Common flavours
Wines made from it
The same grape in different places and different hands. These are where the wide ranges above resolve into something specific.
Where it grows
- Savoie — France
If you like Altesse, try…
Every suggestion says why it is connected and what will be different.
Closest matches
What is most like this?
Alpine white
Both are made from altesse, and the structural profile is close across body, acidity and tannin, both come from the same country.
Expect it to be leaner and more cutting, and more oaky.
Xarel·lo
The structural profile is close across body, acidity and tannin.
Catarratto
The structural profile is close across body, acidity and tannin.
Expect it to be leaner and more cutting.
Similar but lighter
Something like this, but lighter?
Alpine white
Both are made from altesse, and the structural profile is close across body, acidity and tannin, both come from the same country.
Expect it to be leaner and more cutting, and more oaky.
Colombard
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more fruit-driven, and leaner and more cutting.
Koshu
The structural profile is close across body, acidity and tannin.
Expect it to be more neutral and subtle, and leaner and more cutting.
Similar but lower in alcohol
Something like this, but less alcoholic?
Alpine white
Both are made from altesse, and the structural profile is close across body, acidity and tannin, both come from the same country.
Expect it to be leaner and more cutting, and more oaky.
Hunter Valley Semillon
The structural profile is close across body, acidity and tannin.
Expect it to be lighter in alcohol, and lighter.
Colombard
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be lighter, and more fruit-driven.
Similar but fuller
Something like this, but richer?
Marsanne
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be softer and rounder, and broader and softer.
Chardonnay
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more oaky, and leaner and more cutting.
Encruzado
The structural profile is close across body, acidity and tannin.
Expect it to be more oaky, and leaner and more cutting.
What to eat with it
Ranked by WineHQ's pairing engine, which reasons from the structure of the dish.
Fillet steak
Works because the finished dish, not the raw ingredient, sets the target.
Salmon
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
Salmon in a cream sauce
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
Trout
Works because low tannin avoids the metallic interaction with fish.
Turkey
Works because the finished dish, not the raw ingredient, sets the target.
Halibut
Works because low tannin avoids the metallic interaction with fish.
How to serve it
Temperature
10–13°C
50–55°F · Lightly chilled
About 45 minutes to an hour in the fridge from room temperature, or take it out of the fridge about an hour before serving.
Decanting
No need to decant
Nothing about this wine suggests it needs decanting. Light, aromatic and sparkling wines generally lose more than they gain.
Glass
Universal wine glass
A medium tulip-shaped glass handles almost everything well. If you own one set of glasses, this is the set to own — the difference between a good universal glass and a grape-specific one is far smaller than the difference between a good glass and a bad one.
Ageing
Most wines made from this grape are for drinking now, but certain styles reward keeping.
Savoie’s finest white, sold as Roussette, and one of the few Alpine whites with a real record of improving. Good examples gain a honeyed, nutty character over five to ten years; the simpler bottlings are for early drinking.
Sources
Sources consulted
- Vitis International Variety Catalogue (VIVC) — Julius Kühn-Institut, Institute for Grapevine Breeding Geilweilerhof