Domaine Gross is located in Gueberschwihr, a village south of Colmar surrounded by vineyards. The story of the estate begins with Vincent’s great-grandfather, the first in the family to cultivate vines. His grandfather Louis Gross, a blacksmith by trade, continued this work and began bottling and selling the family’s own wine in 1957. In the early 1980s, the estate, which covered around 2.5 hectares at the time, passed to Rémy Gross, Vincent’s father.

Vincent joined the family estate in the early 2000s. He trained as an oenologist, although winegrowing was not the only path open to him: before that, he had devoted much of his time to music and taught the trumpet. In 2006, he took responsibility for the estate and gradually began changing both the work in the vineyards and the character of the wines. Today, Domaine Gross cultivates around ten hectares and vinifies its entire harvest at the estate.

The year 2006 also marked a turning point, when the conversion of the vineyards to organic and biodynamic farming began. The official conversion period started in 2011, and the estate has been certified under Agriculture Biologique since 2014. The vines are pruned according to the Poussard method, which respects their natural sap flow. Grasses and other plants grow between the rows, naturally supporting soil structure and biological activity. Nettle and horsetail infusions are used alongside biodynamic preparations. Manual work is the natural foundation of the vineyard: the grapes are harvested exclusively by hand, with only healthy, ripe fruit selected during the harvest.

At the heart of the estate are the limestone terroirs of Gueberschwihr. Grand Cru Goldert holds a special place, situated on an east- and south-east-facing slope. It is the only terroir in Alsace whose geological subsoil consists entirely of marine oolitic limestone. The soils warm slowly, allowing the grapes to ripen gradually while retaining acidity and inner tension. Domaine Gross works here primarily with Gewurztraminer and Muscat d’Alsace. Other wines come from the individual sites of Mittelweg, Osperling and Neuweg, each with its own combination of limestone, marl and sandstone.

Vincent belongs to a new generation shaping natural wine and biodynamic viticulture in Alsace, continuing the path opened by pioneers such as Jean-Pierre Frick. While earlier winegrowers paved the way through organic and biodynamic farming and the avoidance of oenological additives, the new generation began interpreting traditional Alsatian grape varieties more freely.

Among the fundamental principles of Vincent’s work are spontaneous fermentation and minimal intervention in the cellar. A particular role is played by white wines fermented on their skins—a style now commonly known as orange wine. Vincent works with both whole clusters and destemmed fruit. This approach opens up new forms of expression for Gewurztraminer, Pinot Gris and Muscat: the distinctive aromatic character of each variety is preserved, while the wines gain structure, texture and freshness.

The wines are aged in different vessels: both in large oak casks, known as foudres, and in clay vessels known as amphorae. Sulphur is added only in minimal amounts, if at all. Vincent does not try to force a wine into a preconceived image. His aim is to give healthy grapes and the character of each individual place room to express themselves with as little intervention as possible.

Working with clay amphorae has become a distinct focus of its own. In the cellar, Vincent uses amphorae brought from Georgia—traditional qvevri buried directly in the ground. For him, this continues his exploration of extended maceration and ageing, while offering another way to understand how Alsatian grape varieties and limestone soils express themselves without active technological intervention.