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Le Clémentin du Pape Clément

Grand vin de Graves

Le Clémentin du Pape Clément - Grand vin de Graves

Vinification

Manual filling into pneumatic pressing. Pressing of the entire berries with slow pressure under inert atmosphere. Running off into oak barrels by gravity flow. Settling and alcoholic fermentation in French oak barrels. Aging on fine lees, stirring out of the lees. Aging for 15 months in 55% new oak barrels, 35% one year-old wine and 10% egg-shaped concrete tanks.

Commentary

The attack is dense, with attractive substance. A full, dense wine. Elaborated with the same care, attention and methods as the grand vin, Le Clémentin from Pape Clément is one of those second wines that is practically a first wine, which has long held its own special status as reflected in its tasting scores.

Grape variety

48,5% Sémillon, 44,5% Sauvignon Blanc, 5,5% Sauvignon Gris, 1,5% Muscadelle

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Domain
Le Clémentin du Pape Clément

Training the vines

Integrated farming. Traditional Bordeaux cane-training. Leaf and cluster thinning in several passages. Controlled grassing and horse-drawn tilling.

The terroir

Pyrenean gravel dating from the end of the Pliocene and Pleistocene Periods.

Âge de la vigne

30 ans

Appellation

Pessac Léognan

Date de plantation

XIII ième siècle

Wine pairing with food
Le Clémentin du Pape Clément

The suggestion of wine pairing with food

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Shellfish and seafood: Scallops, lobster. Vegetables and cooked fruit: Artichokes, asparagus and tomatoes.

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