Domaine Gross
Domaine Gross is a family-run estate located a few kilometers from Colmar, in the heart of the Alsace vineyard, in one of the most famous wine regions of France. In 1980, Rémy Gross took over the business from his parents, which covered 2.5 hectares of vineyards. Thanks to a series of acquisitions, today the domaine extends over about ten hectares, divided into numerous plots, located in some of the most prestigious crus of the region. It is a small mosaic of vines, vinified in a parcel-by-parcel manner, to highlight and give value to the numerous nuances of a very varied terroir. The Alsace vineyard, in fact, presents different altitudes, exposures, microclimates, and soil compositions, which allow for the cultivation of each grape variety in the most suitable place and to bring the characteristics of each single cru into the glass.
The estate is managed with great respect for nature, following the principles of biodynamic agriculture, with the aim of obtaining healthy, genuine grapes capable of faithfully expressing the character of the terroir. Between the rows, they use sulfur, copper, as well as biodynamic preparations compost MT, 500, 501 and herbal infusions. All vineyard work is done manually, from winter pruning to harvest. The domaine has highly prized vineyards in the areas of Kastelweg, which hosts the two Grands Crus Goldert and Hatschbourg; Mittelweg characterized by clay-limestone soils; Neuweg wonderfully exposed to the south; Osperling famous for Pinot Gris; Rebgarten renowned for the finesse of its wines born from limestone soils; Steinberg always known for its excellent Riesling and the Grand Cru of Goldert cradle of great Gewürztraminer and Alsace Moscato.
In the cellar, only the best bunches selected in the vineyard arrive, which are further checked on the sorting table before proceeding with the vinifications. In the cellar, they aim to maintain the integrity of the grapes, using the force of gravity and avoiding the use of pumps that could stress the precious raw material. The pressing of white grapes is done slowly and very gently, in order to extract only the
Domaine Gross is a family-run estate located a few kilometers from Colmar, in the heart of the Alsace vineyard, in one of the most famous wine regions of France. In 1980, Rémy Gross took over the business from his parents, which covered 2.5 hectares of vineyards. Thanks to a series of acquisitions, today the domaine extends over about ten hectares, divided into numerous plots, located in some of the most prestigious crus of the region. It is a small mosaic of vines, vinified in a parcel-by-parcel manner, to highlight and give value to the numerous nuances of a very varied terroir. The Alsace vineyard, in fact, presents different altitudes, exposures, microclimates, and soil compositions, which allow for the cultivation of each grape variety in the most suitable place and to bring the characteristics of each single cru into the glass.
The estate is managed with great respect for nature, following the principles of biodynamic agriculture, with the aim of obtaining healthy, genuine grapes capable of faithfully expressing the character of the terroir. Between the rows, they use sulfur, copper, as well as biodynamic preparations compost MT, 500, 501 and herbal infusions. All vineyard work is done manually, from winter pruning to harvest. The domaine has highly prized vineyards in the areas of Kastelweg, which hosts the two Grands Crus Goldert and Hatschbourg; Mittelweg characterized by clay-limestone soils; Neuweg wonderfully exposed to the south; Osperling famous for Pinot Gris; Rebgarten renowned for the finesse of its wines born from limestone soils; Steinberg always known for its excellent Riesling and the Grand Cru of Goldert cradle of great Gewürztraminer and Alsace Moscato.
In the cellar, only the best bunches selected in the vineyard arrive, which are further checked on the sorting table before proceeding with the vinifications. In the cellar, they aim to maintain the integrity of the grapes, using the force of gravity and avoiding the use of pumps that could stress the precious raw material. The pressing of white grapes is done slowly and very gently, in order to extract only the
