1
Alsace

Domaine Joseph Gruss et Fils

5
(2 customer reviews)
The field Gruss founded in 1962 in Eguisheim, Joseph, initially of 4 ha. Passionate character of wines, the Gruss family continued to grow and currently has 42 plots spread over 4 towns (Eguisheim, Wettolsheim, Herrlisheim and Rouffach) a total area of ​​15ha in the 3rd generation of winemakers.... Find out more
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The field Gruss founded in 1962 in Eguisheim, Joseph, initially of 4 ha. Passionate character of wines, the Gruss family continued to grow and currently has 42 plots spread over 4 towns (Eguisheim, Wettolsheim, Herrlisheim and Rouffach) a total area of ​​15ha in the 3rd generation of winemakers. The territories have diversified and each new vintage is an opportunity to forge a unique personality to each vintage. In these varieties of soils (mainly limestone boulders) are added diversity exhibitions. The soil is worked and living, vitalized by compost "homemade". A winter rye seedlings allows when necessary to restructure the ground while endouceur. But nothing is systematic: there are almost as many ways of working that plots. The vine is conducted in viticulture; is the observation of the plant that will decide whether or not a treatment, most often based on sulfur, copper and herbal nettle. The grapes are harvested by hand and transported bottiches for sorting. The pressings are long, juices flow by gravity. In the cellar, the production equipment is modern (pneumatic press, temperature-controlled stainless steel tanks) without denying the qualitative legacy of tradition (ancient oak casks). After fermentation 3 to 10 weeks, the wines remain in contact with their lees to enrich and stabilize until March. The clarification is made by simple racking and soft filtration diatomaceous earth. The bottling is made before the hot summer days preferably fruits and waning moon.
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