Clos Montblanc

Winemaking and aging
 Selected grapes. Fermentation in a tile wine press dating back to the cellar’s origins (18th c.). The wine is made the same way as it has been for hundreds of years, with neither temperature control nor additives. After maceration, the wine is transferred to French oak barrels to be aged for 18 to 24 months.

Tasting note
Reddish purple colour, clean and brilliant. Complex aroma (black fruit, spices). In the mouth, it feels broad, round and well-structured. Lingering aftertaste.

Type of vine
 Valley-side at an altitude of 700 metres. Natural fermentation process.


Grapes: Grenache 79% & Cabernet Sauvignon 21%

Independent wine with a production of 3.000 signed and numbered bottles.