Nose: rhubarb of course! Palate: clean, intense, and precise, with invigorating acidity, and an abundance of fine bubbles. Extremely thirst-quenching and refreshing, with astonishing length on the palate for this type of "wine"! Another lovely discovery, bravo Julien!
A sparkling cuvée made from fruit cultivated organically on the estate. Produced in a similar way to cider, it was bottled with residual sugars, allowing bubbles to form by secondary fermentation in the bottle. The bottle fermentation is very slow and demands great patience and a lot of work during the maturation – the bottles spend six years in stacks!
Julien Guillot is a face of youth and renewal for the Mâconnais. He started working in 1998 on his family’s estate, spearheading its conversion to biodynamics, and finally taking over the reigns in 2001. Founded in 1952 by his grandfather Pierre, the Clos has never seen the use of chemicals, and has always been cultivated with the greatest respect for the earth. Working without herbicides was...
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