White savagnin is thought to originate in Tramin, in the Italian Tyrol, even though it hasn't been grown there since the end of the last century. This would explain where it got its German name, Traminer. This vine variety then colonised Switzerland, Germany, central Europe and the Jura and the whole of the Franche-Comté in France. In the German-speaking part of Valais, this vine variety is named Heida. Heida has been growing in Valais since the end of the 16^th Century. A study carried out in 1901 talks about it as a very old vine variety growing in Visperterminen.

Païen is a vine variety which ripens in the 2^nd period which, in Visperterminen, thanks to the warm wind, can ripen at an altitude of up to 1100 m. This vine variety has striated wood and therefore resists to grafting. Thanks to a study carried out on native vine varieties, these problems have been solved, making païen greatly appreciated, resistant notably to grey rot thanks to its thick skin.

A païen vine can be recognised by its rather small, blistered, slightly jagged leaves which are prominently veined and very hairy. The bunch of grapes is medium sized and consists of small, round grapes which are yellowy-green in colour. This vine variety buds rather late and the grapes ripen very quickly.

In Valais, the wine made from white savagnin is fresh and superbly acidic. It has complex citrus and exotic fruits aromas accompanied by hints of grilled hazelnut. The yellow wine in Jura, which is well known for its walnut and curry aromas, is made from white savagnin. 

In France, savagnin is gaining ground. Today, it covers some 376 hectares, almost solely in Franche-Comté. It is also cultivated in Austria, where they grow just under 600 hectares, but it has almost disappeared in Germany where it has been replaced by its ‘cousin', gewürztraminer. In 2002, there were only 23 hectares in Valais (as opposed to 13 in 1990) but today this vine variety is very fashionable, and it could well spread more quickly in the years to come.

Païen is a real gastronomy wine. It goes perfectly with fish or shell fish but is also wonderful with cheese dishes, a plate of cold meats or simply with a piece of tasty cheese.