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This Burgundy white from Domaine Anne Gros is born from Aligotè grapes. The first harvest was in 1996 and the first release took place with the 98 harvest. It is a fatty wine with honey, apple and pear aromas. The good acidity prevents it from being heavy. Normally there is an aging of 12 months in barrels.
This Burgundy white from Domaine Anne Gros is born from Chardonnay grapes. The first harvest was in 1996 and the first release took place with the 98 harvest.It is a fat wine with apple and pear honey aromas. The good acidity prevents it from being heavy. Normally it is aged for 12 months in barrels which give notes of butter and fresh hazelnuts.
This Burgundy red from Domaine Anne Gros comes from Pinot Noir grapes and is rich in fruit. The refinement takes place in new oak barrels for 30% and this allows the wine to soften the tannins. It is surprising to note that although we are talking about base wines, some vintages have an aging potential of over 10 years.
Clos Vougeot Le Grand Maupertui comes from Pinot Noir grapes and is characterized by its impressive fullness. Its strength, sometimes a little austere and monolithic, is tempered by ripe tannins. The wine moves through the mouth with harmony and fullness, even a certain elegance. Velvety purple in color, it is the archetype of Pinot Noir. We find aromas...
Born from Pinot Noir grapes grown in Vosne-Romanée, in the renowned Grand Cru Richebourg. In the vineyard biodynamics is practiced, the training system used is the Guyot. The grapes are transferred to steel containers where, with the use of indigenous yeasts only, alcoholic fermentation takes place which is activated in 4-5 days. The total duration of...
Anne Gros, the only daughter of François Gros (first owner of the Domaine), has managed the Vosne-Romanee estate since 1988; her reputation has grown over the years, not without difficulty as a woman-grower. Initially his interests were centered on art but, in 1984, the reference to the land and the vineyard was strong that directed his studies to the oenology faculty of the University of Beaune. In the vineyard Anne Gros has always opted for the utmost respect for nature and the ecosystem, favoring biodynamic agronomic practices, while not "advertising" too much. In spring, his work in the vineyard consists mainly of plowing the soil every three weeks, using compost and Guyot pruning, as well as green pruning in May. The harvest is generally protracted to the end of September, it is carried out manually in 500Kg containers. The vinification is traditional and takes place in lined concrete tanks for the reds and stainless steel tanks for the whites, fermentations last from 12 to 15 days. The juice and the free run must blend and the sedimentation lasts a minimum of 48 hours in order to eliminate the heavy lees. Aging takes place for 16 months in small barrels for a duration of about 16 months with a large percentage of new wood: 80% for the Grand Cru, 50% for the Village and 30% for the base.