From vines planted in the 1930s, this Gringet sings with the mineral voice of white marl slopes in Savoie’s Alpine foothills. The wine fermented with native yeasts in concrete eggs and aged nine months on lees, developing a crystalline profile of white-fleshed fruit, floral aromatics, and pronounced Alpine minerality. Bottled unfiltered and unfined, then aged another ten months in bottlea serious mountain wine that’s elegant, precise, and utterly distinctive.