Description
The estate of Dominique Gruhier is a property located in Epineuil in the Yonne region. It covers 28 hectares of vineyards. The Domaine and its history began in 1212 as a wine cellar, operated until the sixteenth century by the brothers, under the authority of the Cistercian Abbey, Notre Dame de Quincy, then by winemakers who have succeeded one another, almost without interruption until today. Summer residence of the monks, they were the first to select vines, plots and climates to produce quality wines, both for their personal consumption, and among the best wines, for trade and marketing. The region of Tonnerre was already a region recognized for these quality wines, appreciated in France, and until the European Court, where the crowned heads praised its undeniable qualities. Sold in 1792 as a national asset, the estate has retained its vocation viticultural and pastoral until 1970.
20 years later, the Gruhier family has given the Domaine its wine glory.
Since, it is these historical roots and this passion for the soil that Dominique cultivates while trying to offer the most elegant expressions of the vine. Rigorous work on each vine, constant attention to the selected clusters and biological protection against diseases are essential to get closer to the qualitative objectives that Dominique has set and especially the conversion of the domain in Bio. But the story does not end there! With modern winemaking facilities, a charming and welcoming environment, a smiling and considerate team and a resolutely forward-looking vision, the Domaine de l’Abbaye is not just for oenophiles. Tastings, cooking classes, receptions, organic market or concerts, the Domaine is also the meeting point for gourmets, history buffs, and music lovers. The very modern cuverie, is buried 7 meters underground, and a large frame of character, protects the most beautiful breeding cellars in activity of the region. Grapes picked partly by hand are sorted and then transferred to stainless steel or wood tanks by gravity.
In the vineyards, in organic farming, or in the winemaking process, the harvest is well looked after in order to respect the result of a year’s work. It is preserved from oxidation by preferably using natural carbon dioxide rather than sulfur. The red wines are made from Pinot Noir, which is a grape variety with white juice. The clusters macerate in vats during the entire duration of the alcoholic fermentation. It is only after 2 to 3 weeks, that one draws the wine which will be raised in oak barrels of 228 liters (pieces) or in drums of 600 liters (half-muids). The white wines come from the gentle pressing of Chardonnay with good maturity. The fermentation takes place in stainless steel vats or in fully controlled oak barrels. The aging is done in casks and vats. The basic wines for Crémant de Bourgogne come from the pressing of bunches of Chardonnay and Pinot Noir. A subtle blend of these two wines gives the finesse, elegance and character of this Champagne counterpart.
