Clos du Clocher: Wines
The fruit for both Clos du Clocher and Château Monregard La Croix is vinified in the aforementioned cellars in Catusseau, very recently extended and modernised. These new facilities come complete with rooftop terrace, and the view this affords across the vineyards of Pomerol (pictured) is hard to beat. The harvest is by hand, picking into small crates which are then transported the short distance to the chai.
The fruit is passed over a vibrating table de tri, destemmed, and then sorted over a second table, before being transferred to a mix of thermoregulated stainless steel and cement vats for a plot-by-plot vinification. The fruit will see a maceration in the new wine for one month, after which it is pressed, followed by malolactic fermentation in barrel.
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