Drawn from two neighboring foothill vineyards, Le Pré Milleret and Chez Reydet, La Bergerie is the domaine’s first cuvée—a measured introduction to the vision of winemaker Vincent Ruiz. The fruit comes from the cool Alpine slopes above Ayze, where Gringet finds both tension and texture. Pressed slowly over seven hours in a horizontal pneumatic press, the juice is allowed a day’s rest with a deliberate touch of oxygen before fermenting spontaneously on native yeasts. Seventy percent of the wine matures on fine lees in concrete eggs, the remainder in stainless steel, for roughly nine months, followed by another ten months of quiet ageing in bottle. The result is finely etched and mineral, with mountain herbs, stone fruit, and a saline finish that hums with clarity—a clear, mineral expression of Gringet and the heights of Ayze.