Vin de Savoie Blanc Etraz 2022 Domaine du Gringet

What kind of wine is it

Etraz from Domaine du Gringet is a dry white from Savoie, produced in Ayze from Gringet grapes. It displays a fresh, straightforward style, with a marked acidity, a saline edge, and a crisp profile reminiscent of the limestone soils. Vinification involves spontaneous fermentation with native yeasts and long ageing on the lees in egg-shaped concrete vats. The wine offers tension and precision, suitable even for a few years of evolution. Those seeking balance, verticality, and aromatic clarity will find a technical and terroir-driven interpretation of a rare grape variety.

Where it comes from

The grapes are sourced from the commune of Ayze, in the northern Savoie, a pre-Alpine area influenced by Mont Blanc and the Arve Valley. South-facing exposure enables steady ripening in a cool climate with significant temperature swings. The soils, consisting of limestone debris and landslides, drain well and produce wines with sustained acidity, mineral sensations, and a clear savoriness. The vineyard is managed using uncertified biodynamic practices and is in the process of organic certification to preserve biodiversity and soil integrity.

How it is made

Harvesting is aimed at maximizing freshness and aromatic precision of the Gringet. In the cellar, the grapes undergo a slow press lasting 4-7 hours, followed by static settling for about 24 hours to clarify the must naturally. Fermentation remains spontaneous with wild yeasts for unstandardized aromas. Ageing proceeds for 9 months on the lees in egg-shaped concrete vessels, consolidating texture and stability. This is followed by 10 months’ bottle ageing to integrate acidity, salt, and aromatic components.

Tasting notes

A pale straw yellow with greenish glints, reflecting wood-free vinification centered on acidic tension. Aromas of white-fleshed fruit, lemon zest, and wildflowers appear on the nose, with a hint of wet stone evoking the limestone soil. The palate is dry and linear, with immediate freshness and a vertical progression. The saline texture is supported by well-defined acidity and broader mouthfeel thanks to the work on the lees. The finish is persistent, clean, and savory, with lingering citrus and a precise close.

Food pairings

Pairs well with fish dishes, especially those that emphasize delicacy and savoriness such as Alpine trout with butter and lemon or baked sea bass with aromatic herbs. The freshness and dry structure also suit shellfish, carpaccios, and first courses with light sauces. In line with local tradition, it works with soft cheeses with bloomy rind, as the acidity cuts the fat and the saltiness enhances the flavor. Also goes well with Savoyard fondue, quiche, and savory tarts with seasonal vegetables.

When to serve it

A crisp and refreshing profile, perfect from aperitif to full meal, especially when precision and clean flavors matter. The recommended temperature is around 10-12°C, served in large glasses to amplify the aromatic expression and highlight the citrus and mineral notes. The sustained acidity, salinity, and ageing on the lees allow both immediate enjoyment and pleasing evolution over time. Ideal for convivial moments and tables focused on fish or cheese, true to its dry and territorial character.