The vines grow on red schist and very rare old ‘ruffes’ red soil close to a small volcano; the site is known locally as the ‘fish leap’ (saut du poisson). This cuvee is very aromatic and mineral.
|Winery||Clos du Serres|
|Varietal(s)||Grenache blanc (70%), Roussane (20%), Vermentino (10%)|
|Inventory||In Stock (127)|
Delicate and mineral on the nose, with aromas of white fruits and flowers. As it opens, the character of the terroir comes through with liquorice, aniseed, and hints of laurel and vanilla. Ample mouth feel, its freshness underpinned with minerality. Very nice bitterness in the finish that leaves the palate clean.
Countryside paté, chicken legs with sage, red mullet with an olive purée, simmered wild mushrooms, grilled sardines.
Schist at between 150m and 200m, basalt and ruffes (sandstone).
Organic farming. Hand harvest.
Cold settling. Each parcel is vinified and aged separately. Fermentation in concrete tronconic tanks with natural yeasts. No malo-lactic fermentation. Aged 12 months in concrete (70%) and 1 to 3 wines oak barrels (30%).
Sébastien Fillon was born in the Loire and first worked as an engineer. At 30, he switched careers and became a winemaker. In 2006, Sébastien and his wife Béatrice bought Domaine le Clos du Serres in the relatively new Terrasses du Larzac appellation. ‘Serres’ translates as ‘hills’ in Occitan dialect. This large shift in temperature between day and night helps the grapes mature slowly, increasing complexity and maintaining acidity. Clos du Serres produces terroir-driven wines with lovely fruit and freshness.
“There’s everything one needs to make great wine: diverse and arid soil, deep water and a very special climate where the sun is tempered by the proximity to the limestone Larzac plateau which brings in cool air during the summer nights. “
In the vinyard
They are working the soil to protect the individuality and encourage insects diversity in the vines. From 2016 they put their own bees in the vineyard.
After picking the grapes by hand there are sorted again and put in big tronconic concrete vats or smaller ones made of glass fiber with floating ‘hats’. When the vinification is over the wine is aged in tank.