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Cellars

Everything possible is done to grow perfectly ripe grapes. Thanks to a number of sophisticated vineyard operations, including green harvesting, yields have reduced considerably (around 20hectolitres per hectare) and the grapes are remarkably concentrated.

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The grapes are picked and sorted by hand, and alcoholic fermentation is triggered by indigenous yeast in temperature-controlled cement vats. The wine stays on the skins for 5 weeks. Malolactic fermentation in barrel.

Clos des Lunelles is aged in new oak barrels for 18 to 24 months with racking every 3 months. The finial blend is made just before bottling, without fining or filtering.

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