Vin de Savoie Blanc Etraz 2022 Domaine du Gringet

What kind of wine is it

Etraz by Domaine du Gringet is a dry white from Savoie, produced in Ayze from Gringet grapes. It shows a fresh and straightforward style, with pronounced acidity, a salty note, and a clean profile that reflects the limestone soil. The winemaking process includes spontaneous fermentation with native yeasts and a long aging on the lees in egg-shaped concrete vats. The wine offers tension and precision, suitable for a few years of aging. 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 come from the municipality of Ayze, in the northern sector of Savoie, a pre-Alpine area influenced by Mont Blanc and the Arve valley. The southern exposure allows for regular ripening in a cool climate with significant temperature swings. The soils of limestone debris and landslide materials drain well and result in wines with sustained acidity, mineral sensations, and distinct sapidity.

How it is produced

The harvest focuses on maximum freshness and aromatic precision of Gringet. In the cellar, the grapes undergo a slow pressing for 4-7 hours, followed by a static settling of about 24 hours to naturally clarify the must. Fermentation is spontaneous with indigenous yeasts, without aromatization. Aging proceeds for 9 months on the lees in egg-shaped concrete vessels, consolidating texture and stability. This is followed by a 10-month rest in bottle for integrating acidity, salinity, and aromatic components.

Tasting notes

Pale straw yellow color with greenish highlights, indicating winemaking without wood, focused on acid tension. On the nose, white-fleshed fruit aromas emerge, along with lemon zest and wildflowers, with a hint of wet stone reminiscent of the limestone soil. On the palate, it is dry and linear, with immediate freshness and a vertical progression. The saline texture is supported by well-defined acidity and greater fullness from the work on the lees. The finish is persistent, clean, and savory, with citrusy return and a crisp closure.

Food pairings

Pairs with fish dishes, especially recipes that highlight delicacy and saltiness such as alpine trout with butter and lemon or baked sea bass with aromatic herbs. Its freshness and dry structure also suit shellfish, carpaccio, and pasta dishes with light sauces. In line with local tradition, it works well with soft, bloomy-rind cheeses, as the acidity cleanses the fat and the salty note amplifies the flavor. Also excellent with Savoy fondue, quiche, and savory pies with seasonal vegetables.

When to serve it

A crisp and refreshing profile that is perfect from aperitif to the entire meal, especially when precision and taste cleanliness are important. The recommended temperature is about 10–12 °C, served in large glasses to expand the aromatic expression and make the citrus and mineral components more apparent. The sustained acidity, sapidity, and lees aging allow for immediate drinking or pleasant evolution over time. Ideal for social moments and tables featuring fish or cheeses, with a dry style consistent with the territory.