Domaine Alain Gras is located in the picturesque Saint-Romain, Burgundy. The vineyards of the domaine are farmed with a sustainable approach, but without certification. Arthur Gras, the domaine’s winemaker, takes care of terroirs in Saint-Romain, Meursault and Auxey Duresses with both whites and reds.

The wines of the domaine reflect the characteristic of terroirs, being fresh, fruity and elegant.

The top wines of the domaine are: Auxey-Duresses Très Vieilles Vignes, Meursault Les Tillets and Saint-Romain Blanc. The Auxey-Duresses Très Vieilles Vignes 2019 scored 90, the Meursault Les Tillets 2019 scored 90 and the Saint-Romain Blanc 2019 scored 90 by the Wine Advocate.

Robert Parker comments on the Auxey-Duresses Très Vieilles Vignes 2019: “Notes of plums, raw cocoa, sweet berries and loamy soil preface Gras' s2019 Auxey-Duresses Très Vieilles Vignes, a medium to full-bodied and layered wine that's richer and more muscular than its Saint-Romain sibling, with lively acids and a long, lingering finish. It's produced from a parcel that feted its century several years ago.”

Arthur Gras is the 5th generation of winemakers at the Domaine Alain Gras. His father, Alain Gras had been managing the domaine since 1979.

Gras is a long-lived family, their business was founded by Hippolyte Gras, who passed the management to his son René Gras, passing on from generation to generation up to the current winemaker - the descendant of the family.

Domaine Alain Gras is farmed according to the sustainable approach, but without certification. The harvesting is conducted early - manually, the soils are ploughed.

Reds and whites are both crushed, pneumatic press is used.

Reds are then destemmed; fermented on the skins for 12 to 15 days under temperature control and daily pump-over and punch-down are conducted.

Whites pass alcoholic and malolactic fermentations in barrels. The whites are raised in a mix of new barrels from Francois Fréres and stainless steel tank, 20 percent of barrels for Saint-Romain, 30 percent for Auxey-Duresses and 50 percent for the Meursault appellations.

For the reds 15 to 20 percent new oak is used, depending on the cuvée.

Both colors are bottled after 12 months in barrels.