Vin de Savoie Blanc Chez Édouard 2022 Domaine du Gringet

What kind of wine is it

Chez Édouard from Domaine du Gringet is a dry white from Ayze, in Savoie, made from Gringet grapes. It offers a taut and vertical style, with a subtle aromatic profile and a clear mineral imprint. Spontaneous fermentation and ageing in stoneware amphoras bring precision and freshness, while time spent on the lees adds depth without weighing down the palate. Ideal for those looking for a wine that reflects the territory and the grape variety.

Where it comes from

The grapes come from a historic vineyard in Ayze, Haute-Savoie, facing south at 620 metres above sea level. The vines, planted in 1914, grow on calcareous soils rich in debris, with natural drainage and the strong influence of altitude. The alpine climate fosters slow ripening, keeps acidity stable and aromas pronounced. The limestone enhances the salinity and the wet stone sensation, contributing to a dry and linear white.

How it is produced

Vineyard management follows uncertified biodynamic practices to preserve the integrity of Gringet. In the cellar, a slow pressing of 4–7 hours and static settling for 24 hours allow for gentle clarification. Fermentation takes place spontaneously with indigenous yeasts. Ageing for 9 months on the lees in stoneware amphoras, followed by 10 months in bottle, ensures structure and precision without intrusive interventions.

Tasting notes

Pale straw yellow with greenish highlights, clear and bright in appearance. The nose reveals scents of white-fleshed fruit, wild herbs, and wet stone, with a salty note recalling the calcareous soil. On the palate, it is dry, taut and smooth, with well-integrated acidity and a persistent mineral texture. The finish is dry and vertical, and the time on the lees delivers depth and precision.

Food pairings

Chez Édouard pairs well with fish dishes, shellfish, and delicate recipes where freshness and savoury notes take centre stage. Excellent with alpine baked trout with herbs, pan-seared perch fillet or seafood risotto, thanks to a minerality that cleanses the palate. Regionally, it suits a light raclette or Savoie cheeses and enhances the precise flavour of Gringet.

When to serve it

Recommended for technical aperitifs, fish-based lunches and dinners where a dry, defined white is desired. Serve chilled, between 10 and 12 °C, in a medium-sized glass to highlight the herbal and mineral notes. Thanks to its altitude, calcareous soil and ageing on the lees, it can evolve positively in the bottle and retains tension and precision for several years, with freshness and complexity in balance.