Fabien Gross

The Climb

Training at Institute of Masters Wine and WSET - London set the terms for a career that moved between scholarship, cellar work, teaching, and trade. Fabien Gross began as researcher at Agro Conseil Junior Etudes (1995), then as consultant at Navarro Vineyards (1996), before spending a long stretch as intervenant spécialisé and Wine Making Teacher at Burgundy University - ESC Dijon (1996–2011). In those years, the technical and the academic ran together, with instruction and practice feeding the same professional framework. The next stage widened the lens to brand, retail, and advisory work. In 1997, he served as Brand Ambassador Trainer at J Hennessy & Co (LVMH Group) (1997) and as Supermarket Assortment Analyst - wine animation at Geant Casino (1997), roles that required different kinds of fluency: one in communication, the other in market placement. He became Wine Adviser at Association des Vitilculteurs d'Alsace (1998), then spent 1999–2010 as Responsible Wine Buyer - Advanced Wine Making at Les Grands Chais de France, where buying and production knowledge had to stay aligned. By 2010, Gross was working at a higher level of direction. He held Advanced Consulting at Avina Conseil (2010–2019) and served as president at Domaines Pierre Chavin (2010–2021), positioning himself where technical decisions meet business identity. Since 2010, he has also been vigneron and propriétaire and winegrower and owner of Villa Noria, tying that work to a physical site that anchors the rest of the portfolio.

Today

At Domaines Pierre Chavin, the central subject is alcohol-free wine, and it is treated as a technical category rather than a side project. Levin 0% is the clearest statement of that approach. Fabien Gross describes it this way: “Levin 0% is the first range of organic and natural alcohol-free wine produced by non-alcoholic fermentation with native yeast and lactic acid bacteria.” The language is exact, and the work behind it is clearly framed as wine production first, not an adaptation after the fact. Villa Noria estate gives that project a defined home. Gross says, “I invested more than 1 million euros in developing within my Villa Noria estate the first alcohol-free wine produced by alcohol-free fermentation,” which places the work in the register of infrastructure, method, and long-term commitment. The investment is part of the craft, not separate from it. The philosophy stays minimal on inputs.

Signature

Fabien Gross is identified most clearly with Levin 0%. Here, signature means a defined technical position: an alcohol-free wine made to operate on its own terms, with the claim resting on method rather than styling.

In Their Words “Levin 0% is the first range of organic and natural alcohol-free wine produced by non-alcoholic fermentation with native yeast and lactic acid bacteria.” “I invested more than 1 million euros in developing within my Villa Noria estate the first alcohol-free wine produced by alcohol-free fermentation.”

Recognition

The public marker attached to Gross is the originality of Levin 0%, positioned as an organic and natural alcohol-free range produced through non-alcoholic fermentation rather than dealcoholization. That distinction places the work in a specific category and makes process part of the recognition. Recognition for Fabien Gross also comes from the long continuity of roles in winemaking, buying, teaching, and leadership at Domaines Pierre Chavin. Taken together, those positions show a career built around alcohol-free wine with unusual consistency, and around the technical vocabulary needed to define it clearly.