Altesse is most dominant in Savoie, thriving on the mountainous slopes of the western Alps. This is also most probably where the variety first came from. It is also known as Roussette (“reddish” in French, referring to the slight reddening of the skin before harvest), but should not be confused with other unrelated varieties of the same name. Altesse is usually made as a varietal wine, while also occasionally making it into vin de Savoie.
The resulting wine is dry, well perfumed and complex, with notes of nuts, pear, rhubarb, pineapple and quince. It has a good acidity and ageing potential.