KACHEN #21 (Winter 2019) English edition

DOMAINE LAURENT & RITA
KOX IN REMICH
INNOVATIVE AND BRAVE
Actually, the name should be “Domaine Laurent, Rita & Corinne Kox”, for the next generation has
just stepped up. Officially, Corinne Kox, the fourth generation, is now at the helm of the family
business. She still calls herself “the most demanding trainee” in the business even though she
has gone through a long education and has a doctorate in molecular biology. After completing
her research she felt drawn to the family business. Her love for research and her curiosity have
stayed with her. “My father, Laurent, has always experimented a lot,” Corinne says, “this joy for
experimenting and for creativity will continue to be a building block of our passion and work.”
While her mother Rita continues to be responsible for the culinary events, such as “Le domaine
invite à table”.
An exceptional product
for exceptional customers
Bravery and innovation show themselves in many ways.
Since 2014 around 1600 litres of wine, buried in the earth
in Kvevri amphorae, have been vinified. This method,
which is thousands of years old, originated in Georgia
and produces wines with a completely different style.
Pinot-Blanc and Riesling grapes are processed with their
skin, like a red wine. “This so called orange wine is completely
hyped around the globe at the moment and has
made the international press aware of us,” says Laurent
Kox. In Luxembourg, this wine is only available at the Kox
winery. “This wine is truly earthy with a lot of tannin. It
works wonderfully with substantial meals.” As the wines
are not refinished the risk of a total loss is high. “That is
why we only use 100 % healthy grapes,” Corinne states
further.
For a different kind of clientele there are vegan wines and
wines without sulphites. “For vegan wines we do not use
refining agents derived from animal components,” the
vintner explains. “These are – if necessary – replaced with
plant-derived proteins.” On this level, too, the Domaine
Kox is unique on the Luxembourgish Moselle. Sulphites
protect the wine from an oxidation that is too fast and
raise storage capability. The winery offers three reds
without sulphites. “At the moment we’re experimenting,
because in 2020 we want to offer a Crémant without added
sulphites – a technical challenge,” says Corinne.
Innovation on the vineyard
On the 12-hectare growing area grapes such as Cabernet
Blanc are cultivated – a relatively young, new variety
with a high resistance to fungus – next to the main crop
of Riesling and Pinot Gris. “We are at the forefront for the
cultivation of fungi-resistant varieties on the Moselle,”
explains Laurent. “This means that we can go sparingly
on the use of fungicides, without which no vineyard can
work. We already grow without herbicides and have done
so for around 30 years.” For Corinne, too, the gentle and
eco-friendly treatment of the vines is paramount, not only
for the health of her bees. In 2019, together with Luxaviation,
she was the first wine grower on the Luxembourgish
Moselle to use drones in the upkeep of the health of the
vines. “Drones are more flexible to use than other plant
protection measures. They fly lower to the ground, which
means less driftage, and we can be more exact,” explains
Corinne.
Beside all that innovation, craftsmanship, oenological
competence, passion, and respect for a natural product
still stand at the centre of Domaine Kox. It is of especial
importance to father and daughter to improve the prominence
of Luxembourgish wines. “Luxembourgish wines
and Crémants are world class and will in future be seen
more often on wine menus within and outside of Luxembourg.”
domainekox.lu
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KACHEN No.21 | WINTER 19