The Savoie (often anglicized to Savoy, but properly pronounced sav-WAH)) region in the far eastern French Alps is such a popular tourist destination, both for skiing in the winter and for hiking in the summer, that the wines of the region had no need to look to other markets to sell their wines and were rarely exported. But the global shift in preference for lighter body wines that has been occurring for the last couple decades has encouraged Savoie producers to accept orders from exporters. Only becoming a part of France in 1860, Savoie has a unique set of grapes and Altesse, also known as Roussette, is acknowledged to be the finest of the whites with exotic spice notes and an ability to age. Long in the nursery business, Jean Vullien, along with his wife Jeannine, was the first in the family to produce wine in 1972. Their sons, David and Oliver, came aboard in the late nineties and are now running the certified sustainable estate. The wine is fermented low-and-slow and aged in stainless steel to accentuate the fruit components. The wine ages in stainless steel as well, with twice-weekly stirring of the lees to impart a fuller mouth feel that almost feel like tannins. Green plum, green melon and white pepper on the nose, with the same on the palate along with marzipan, yogurt, and wet rocks on the finish. Perfect for fondue!