Seyssel (wine region)

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Vineyards near Seyssel at the beginning of the 20th century

Seyssel is an AOC- growing area, which is 5% share of the wine-growing region Savoien . It is named after the twin cities Seyssel (Ain) and Seyssel (Haute-Savoie) , which lies on both sides of the Rhône . The wine-growing area is also - roughly in equal parts - on both sides of the river. In the west, i.e. in the Ain department , the communities Orbognoux, Puthier, Siland, Drongines, Eillaux, Corbonod, Giniez, Fontaine, Seissel and Charbonnière belong to the wine region, in the east there are the communities Cologny, Chavagny, Vallod, Méral, Pologny, Seyssel, Les Côtes, Charagny, Prairod and Vens in the Haute-Savoie department(each from north to south). Seyssel was granted AOC status on February 11, 1942. The annual production is around 2500 hl .

history

Documents from the early 19th century show that sparkling wines were already being made back then. In 1927 the producers of Seyssel and Corbonod formed an association to delimit their vineyards in order to be able to better protect themselves legally and judicially. Since September 24, 2011, the Molette variety has been officially recognized as a dry white wine by the INAO Council by decree .

cultivation

The wines of the AOC Seyssel grow at an altitude of 250 to 550 m . The subsoil consists mainly of erosion molasses, which filled the Alpine valleys in the Tertiary. These are mainly sandstone and limestone marls as well as clay-limestone mixtures. The individual vineyards are therefore quite differentiated.

Extension and expansion

The berries are juiced gently and without a lot of pressure. The fermentation takes place without any hard components such as shells and stems only on the yeast within eight to 30 days at a controlled temperature of 18 ° -20 ° C . The sparkling wines in Seyssel of the "traditional method", ie with the exclusive use of their own carbon dioxide, have been produced since 1901.

Roussette grapes are cultivated, which are called Altesse and from which white still and sparkling wines (in a ratio of 1: 1.6) are obtained. The strict yield restrictions of 32 hl / ha - for cru wines even 30 hl / ha - were raised to 53 hl / ha after 1959, as the desired increase in quality could not be achieved.

While only the Altesse grape is reserved for still wines, Chasselas and Molette are also allowed for sparkling wines .

Web links

Commons : Seyssel (Weinbaugebiet)  - Collection of images, videos and audio files

Individual evidence

  1. ^ History on the website of the Seyssel producers' association
  2. ^ Colette Navarre, Françoise Langlade: L'œnologie, Volume 8, Édition JH Baillière, 7th edition Paris 2010, ISBN 978-285206431-7
  3. ^ A b René Engel: Vade-Mecum de L'Œnologue et du buveur "trés prétieux" , Editions Ponsot, Paris 1959