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PGI — Rhône-Alpes
In the terraced orchards of the Alpine valleys, between lac Léman and the massif de la Chartreuse, Savoie apples and pears benefit from exceptional sunshine and cool nights to concentrate their aromas.
Fruit from Rhône-Alpes, PGI (IGP) since 1996.
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The reputation of Savoie fruit developed at the end of the 19th century, in this Alpine foreland bounded by lac Léman to the north, the chain of the Alps to the east and south, and the massifs du Colombier and de la Chartreuse to the west. The sector truly began to organise from the late 1930s into small production basins established in the foothills — the high valleys, being too cold, were ill-suited to orchards. The linking, first by rail and then by road, of production centres with major urban markets — led by Lyon — made the Combe de Savoie, a valley between Chambéry and Albertville, a historic hub for marketing apples and pears. As early as 1963, growers in the Cercier region organised collectively to master cold storage of fruit, laying the foundations of the modern sector.
In 1996, the PGI (IGP) label recognised this natural quality — a first for French pome fruit. Today, the "Pommes et Poires de Savoie" appellation protects 17 apple varieties and 5 pear varieties, a varietal list revised in 2023: the varieties Pilot, Melrose, Dalinco and Initiale (apples) and Général Leclerc (pear) were removed owing to a lack of significant volumes, whilst Chantecler (low susceptibility to scab) and Goldrush (resistant to scab and the rosy apple aphid) were added.
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The orchards occupy an intermediate cultivation belt, between 400 and 800 metres in altitude, within a broader geographical area spanning from 200 to 1,500 metres across the rolling terrain of the Savoie foreland. The soil combines a predominant limestone formation — molasse — with morainic deposits left by glaciations, rich in mineral salts and organic matter from neighbouring cattle farms. The continental climate, influenced by southern and oceanic weather patterns, brings annual rainfall exceeding 1,000 mm and marked temperature differences between summer days and nights — it is this nocturnal coolness that slows ripening and concentrates sugars and aromas in the fruit.
Savoie growers practise integrated farming: the orchard must rely entirely on mating disruption, synthetic plant health treatments are reserved strictly for essential cases, and no synthetic insecticide is permitted in the month prior to harvest. This environmental commitment is visible across the landscape: stone walls, bocage, and orchards intermingling with forests.
Appearance
Thin skin, bright colour (golden, red or striped depending on variety), regular shape
Aroma
Discreet yet persistent fragrance (apples); delicate fruitiness (pears)
Taste
High sugar balanced by sustained acidity, Alpine mineral notes
Texture
Firm, crisp flesh (apples); melting and juicy (pears), without mealiness
Pommes de Savoie (17 PGI varieties):
(known as "Golden de Savoie") — the most widely grown, sweet, firm, excellent storage
traditional local varieties, muscat and hazelnut notes highly prized by connoisseurs
the heart of the orchard, offering varied sweet-tart profiles
introduced in 2023 for their greater resistance to scab (and, for Goldrush, to the rosy apple aphid)
the most common, melting flesh, delicate sweetness, season November–March
summer pear, tender and juicy flesh, muscat aroma
refined variety, tender and melting flesh
winter varieties, assertive local character
flowering on Alpine slopes, natural cross-pollination in the terraced orchards.
fruit sizing, development of sugars and aromas — regular pest monitoring using natural methods.
pre-harvest of early varieties (Delcorf, Williams), maturity checks.
main harvest — manual picking (PGI standards), sorting in the orchard.
gentle washing, brushing, grading by size.
crates, punnets, bags with mandatory PGI label; no preservatives or food waxes applied after harvest.
wholesale distribution, direct sales, local short supply chains.
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Pommes de Savoie are best enjoyed first and foremost fresh and raw — the Reinette grise du Canada reveals its muscat and hazelnut notes when bitten into straight from the fridge. They enhance tarts and compotes, fresh juices or artisanal ciders (Savoie is experimenting).
Pears are the ultimate table fruit — the melting Conférence in November, the juicy Williams in summer. They pair wonderfully with blue cheeses (Bleu de Gex, Fourme d'Ambert) or Alpine tommes (Beaufort, Reblochon).
Wines: white Cour-Cheverny (Loire), Condrieu (Rhône), Chignin-Bergeron (dry white Savoie).
Since: 1996
Area covered: Savoie, Haute-Savoie and five communes of Ain
Key requirements: Protected Geographical Indication since 1996 (INAO internal reference IG/49/94) — first PGI recognition for French pome fruit. Zone: Savoie (73), Haute-Savoie (74) and 5 communes of Ain (01). 17 apple varieties + 5 pear varieties (list revised in 2023). Orchards cultivated between 400 and 800 m altitude. Calcareous (molasse) and morainic soil. Inspections carried out by the certification body CERTIPAQ. INAO specifications IdProduit 12988.
Organisme de Défense et de Gestion (trade association)
Family farm
Cooperative
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Based in Chevrier, in Haute-Savoie, in the Geneva basin against the backdrop of the Vuache between the Alps and the Jura, the growers of Atout Pom describe themselves as farming 30 hectares of apple orchards and 5 hectares of pear orchards. The farm claims 90% integrated crop management and 10% organic farming, with over 15 apple varieties and 5 pear varieties, reporting an annual harvest of around 1,000 tonnes of apples and 200 tonnes of pears. It highlights the Agriculture Biologique, agriculture raisonnée, and PGI (IGP) Savoie labels, alongside the artisanal production of fruit juice from its own apples and pears.
| Address | 5 Chem. des Vergers, 74520 Chevrier, France |
| +33 4 50 04 21 40 | |
| contact@atoutpom.com | |
| atoutpom.com | |
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Part of the production is certified organic, since 2022. |
