Clos Saint Denis has been classified "Grand Cru" by the INAO (Institut National des Appellations d'Origine) in December 1936. Global surface is 6,62 Ha dispatched within 15 estates, producing around 24000 bottles. Our estate owns 1,40 Ha. Our annual production: 56 Hectolitres (7000 bottles).
Grapes are hand picked and completely de-stemmed. After a maceration of 2 to 4 days, the alcoholic fermentation will last about 10 days to maximize extraction of tannins and anthocyan. After the pressing process, the wine is transferred in wooden barrel of 228 litres (of which 50% are new). Maturation will last 18 months in wood, with two racking to eliminate the lees. Bottling is made in June July in the estate.
Intense red colour. The nose is very complex, with lots of ripe fruits (cherries to black fruits). The first mouth is very racy, complex, and well balanced between acidity, roundness, tannins, and power. Good persistency.
Clos Saint Denis Grand Cru matches well with fine game and roasted meat. Served around of 17°C. Very good keeping potential of 10 to 25 years for the best vintages.