Domaine du Gringet Chez Édouard Vin de Savoie Blanc 0,75 ℓ

What kind of wine it isChez Édouard by Domaine du Gringet is a dry white from Ayze, in Savoie, made from Gringet grapes. It displays a taut and vertical style, with a restrained aromatic profile and a clear mineral imprint. Spontaneous fermentation and aging in stoneware amphorae provide precision and freshness, while ageing on the lees adds depth without weighing down the palate. Recommended for those seeking a wine that reflects the territory and the variety.Where it comes fromThe grapes come from a historic vineyard in Ayze, Haute-Savoie, facing south at 620 meters above sea level. The vines, planted in 1914, grow on limestone soils rich in debris, with natural drainage and strong altitude influence. The alpine climate favours a slow maturation, maintains stable acidity and vivid aromas. The limestone enhances the savouriness and the wet-stone sensation, contributing to a dry, linear white.How it is producedThe vineyard is managed following uncertified biodynamic practices, and organic certification is in progress to preserve the integrity of Gringet. In the cellar, a slow pressing of 4–7 hours and 24 hours of static decantation allow gentle clarification. Fermentation takes place spontaneously with indigenous yeasts. Ageing for 9 months on the lees in stoneware amphorae, followed by 10 months in bottle, ensures structure and precision with no invasive interventions.Tasting notesIt appears straw-yellow with greenish highlights, clear and bright. The nose reveals aromas of white-fleshed fruit, wild herbs and wet stone, with a salty note reminiscent of the limestone soil. On the palate it is dry, taut and smooth, with well-integrated acidity and a persistent mineral texture. The finish is dry and upright, with work on the lees giving depth and precision.PairingsChez Édouard pairs with fish dishes, shellfish and delicate preparations where freshness and savouriness are key. Excellent with oven-baked alpine trout with herbs, pan-fried perch fillet or seafood risotto, thanks to a minerality that cleanses the palate. Regionally, it matches a light raclette or Savoie cheeses and enhances the precise taste profile of Gringet.When to serve itRecommended 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 enhance the herbal notes and minerality. Thanks to altitude, limestone soils and ageing on the lees, it can evolve well in the bottle and maintains tension and precision for several years, balancing freshness and complexity.