The Gras family
Ambassador of Saint-Romain
ThereGras familyensures a wine-growing activity inBurgundyfor more than five generations. The current owner of the property,Alain Gras, took over the management of the estate in 1979. A true ambassador for his community, he worked alongside 7 other winemakers to promote its terroir ofSaint-Romain.Supported by his wife Nathalie, Alain Gras sees himself more as an artist than an industrialist when he works his land and makes his wines. His son, Arthur Gras, assists in the production of the latest vintages, with the aim of one day taking over the family business.
Since its creation, the vineyard has constantly developed and grown.Alain Gras estateaims to be a benchmark for its climate. Mission accomplished, even if it's not customary in the family to rest on their laurels.
The clay-limestone soil of Saint Romain
The power of the terroir to enhance the vine
The village ofSaint-Romain,on a hill. The 100 hectares that make up the appellation are shared by 8 vineyards.Alain Graspossessed14 hectaresThe vineyards are planted on hillsides with clay-limestone soil. Pinot Noir and Chardonnay vines are planted in rows across this complex soil. These flagship grape varieties of the region are forced, in such conditions, to draw the nutrients necessary for their development from deep within the soil. This results in a concentration of aromas in the grapes. The vineyard extends across three different communes.Saint-RomainAndAuxey-DuressesThey host the vines that allow the production of both red and white wines. The vines onMeursaultThese, on the other hand, are intended for the production of white wines.Viticulture is traditional and sustainable.Yields are limited to ensure that only the best grapes are used to produce a quality wine. Green harvesting and limited inputs are among the practices that contribute to the production of concentrated grapes.
The Burgundian's know-how
Fresh wines for immediate enjoyment
After the grapes are harvested by hand by the winemaking teams, the bunches are carefully sorted. The winemaking process then proceeds according to theBurgundian tradition.After fermentation, the wine is aged in oak barrels and tanks for 12 months. The percentage of new oak varies depending on the vintage, ranging from 10% to 30%. During this period, the team performs daily pump-overs and punch-downs. These are wines for enjoyment, created by...Alain GrasHe defines his productions in three words:fresh, fruityAndelegant.Alain Gras also confides that "Wine lovers come to drink wine, but they also come for the story, for the authenticity."It is therefore undoubtedly a wine, both red and white, that reveals all the typicity of the Burgundy climate. They shine, in fact, by theirexceptional vitalityto the great delight of consumers.
