Clau de Nell

Loire, France

Grolleau, Vin de Pays du Val de Loire – 2012

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  • Vineyard Profile

    • Cultivation: Covering the vine stock with soil in autumn, plowing-down in spring, tilling and allowing natural grasses to grow. Biodynamic practices include infusions and plant decoctions applied to the vineyards, depending upon the lunar calendar.DEMETER Certified 100% Biodynamic.
    • Size: 2 hectares (4.94 acres)
    • Vine Age: 60 to 90 years
    • Soil: Silty-clay terroir, consisting of sandstone grit and red flint on tuffeau (limestone)
    • Training: Gobelet system of spur pruning
  • Vintage Report

    • Winter was mild with little rainfall until the second half of December, when the temperatures were as low became icy — as low as minus 10 C to minus 12 C (10 F to 14 F) — resulting in snowfall. March was also mild, peaking at 25 C (77 F), with little rainfall. April was a very rainy month, with a cold spell during the second half of the month, largely slowing down the growth of the vegetation. May was characterized by periods of alternating sunshine and high temperatures, followed by low temperatures and rainy spells. June was mild and cloudy with regular rainfall. Flowering was late and drawn-out. The first weeks of July were marked by little rain, low temperatures and cloudy weather. Heavy rainfall on July 13 and 14 was followed by a rise in temperatures. Rainfall on July 30 was replaced by a sunny and warm period until mid-September. The second part of September was marked by successive rainfall until the beginning of October. Benefiting from perfectly suitable weather conditions, the harvest kicked off with the Grolleau on October 10 and 11. Grapes were hand-picked in 12-kilogram (26-pound) and sorted at the vineyard parcel.

    • Average Yields: 17 hl/ha (1.26 tons/acre)
  • Vinification

    • Destemmed grapes were fermented using native yeasts; 20-day maceration without extraction; gentle cap punching; limited pump-overs; and infusion techniques at temperatures of 18 C to 25 C (64 F to 77 F). Slow and gentle pressing in a pneumatic press.

    • Aging: One-half of the wine was aged 12 months on fine lees in Burgundy casks, used five times before, in troglodyte cellars; one-half of the wine was aged 12 months on fine lees in vats.
    • Filtration: None
    • Fining: None
    • Bottled: April 11, 2014
  • Technical Information

    • Varietal Composition: 100% Grolleau