Chinon Clos Guillot
- Red
- Cabernet Franc
Winemaking Information
The fruit is hand-harvested, destemmed and racked by gravity into cement vats. Fermentation with native yeasts and without sulfur or temperature control lasts around two weeks. The wine is then aged in 2-5-year-old barrique for one year, followed by nine months in cement tank. It is bottled without filtration two years after the harvest.
SO2: At bottling
Fining/Filtration: Unfined/Unfiltered
Vineyard Information
Appellation: Chinon
Soil Composition: Clay, Iron, Tuffeau
Farming: Organic (certified)
Fun Facts: The vines that produce Clos Guillot were planted after the Baudry's friends bought a house right above it. The land seemed ideally suited for vines, so the offered it to Matthieu and Bernard.
Thanks to importer Louis/Dressner for details above