"Le Grand Clos"

Clos exposed on the hillside, on flint clay and limestone crust. Alcoholic fermentation in tapered wooden vats, with maceration for 4 weeks. Aged for 12 to 18 months (1/3 in tapered wooden vats, 1/3 in 400 L barrels, 1/3 in sandstone jars). Dense and unctuous, reveals an exceptional terroir.