Bruno Lupin’s focus is on his Roussette de Savoie, which many regard as the premier definition of the altesse grape in Savoie. His village of Frangy lies outside of the main production area of Savoie, in the valley of a river called Les Usses. Rather than producing light, quaffable wines made with jacquère, as is the custom in the majority of Savoie, the vineyards in Frangy are predominantly planted with an indigenous grape called altesse, also known as roussette. The village is recognized as a privileged place for altesse. As such, it has the special status of cru de Savoie, one of four villages allowed the right to the Roussette de Savoie appellation with the village name. Within Frangy, Lupin’s estate vineyards all lie on a hillside called Les Aricoques. This slope is fully south-facing, protected from the harsh northerly winds. It captures the sun’s warmth so well that in a small thicket of brush and chestnut in the middle of the hill, cicadas sing in the summer months. Working with altesse in this warmer microclimate in the village of Frangy, Bruno Lupin produces wines dramatically different from the average Savoie wine. Bruno’s wines are structured with the ability to develop elegantly in bottle for many years.

Cuvée du Pépé is Bruno’s single parcel of individually-staked altesse vines (similar to vine training in the Northern Rhône), which are more than 70 years old, a vineyard first planted by Bruno’s grandfather. The age-worthy Cuvée du Pépé, one of Savoie’s greatest treasures, combining freshness with impressive natural concentration, is a thrilling tight-wire act of raw minerality and high acidity that only gains in complexity with bottle age. Perhaps one of the most exciting wines one can pair with alpine cheese. Produced each year in very limited quantities. 

Vinification – In the winery, Bruno is hands-off with minimal intervention. After a manual harvest, native yeasts start the alcoholic fermentation in stainless steel, and sulfur levels are kept to a minimum. Cuvée du Pépé goes through full malolactic fermentation and ages on the lees for one year in enameled steel tanks. The acidities are never corrected (a common practice in the region), and the wines ferment to dryness (less than 4g/L). The latter point is important, as Altesse has very high acidity, and most producers leave a certain amount of residual sugar to cover that up, to the detriment of the wine’s structure and ability to age. Very little sulfur is added at bottling.

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