Owing to his passion for Burgundy, Alex Gambal escaped the world of real estate to explore this fascinating region in all its complexity. After attending viticultural school in Beaune, he established Maison Alex Gambal in 1997 with the goal of creating hand-crafted wines in the old-world fashion, each expressing character, terroir and purity. In 2011 he acquired vines in the Grand Cru Vineyard Bâtard-Montrachet, becoming the first non-Frenchman in history to purchase vines in this storied area. Maison Alex Gambal now produces 60,000 bottles per year, which can be found on tables in twenty countries.
The winemaking is practical and grounded on centuries-old Burgundian traditions. The grapes are all hand-harvested and fermented by naturally-occurring yeasts. Whites are barrel-fermented, aged on their lees for 10-16 months and only racked once before bottling, lightly fined and unfiltered. The reds are hand-harvested; destemmed, but not crushed and cold-macerated for a week. Fermentation in steel is followed by malolactic fermentation in barrel and maturation for 10-16 months. The wines are not fined or filtered. Cellar processes are performed according to biodynamic phases of the moon and planets.