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Grand Cru Les Clos parcel is handpicked, like all our 1ers Crus and Grands Crus and handsorted before being pressed. The vines are planted in the heart of the Chablis area on pure Kimmeridgian soil more calcareous on the hills and date back to 1958-1968. We generally start picking in Grands Crus parcels first because the grapes ripen earlier thanks to their ideal exposure. We vinified Grand Cru Les Clos in stainless steel tanks for both alcoholic fermentation, activated with indigenous yeasts for 18 to 25 days at low temperature (18°C) and malolactic fermentation, thanks to natural bacteria at 20°C for a few months.
Since vintage 2013, the Grand Cru Les Clos will age only in tank, on fine lees, with minimum intervention, to let it express all its minerality and purity. Then the cuvee will go through a light filtration and bottling. Generally, the bottling takes place 18-20 months after harvest.
