Clos Simond

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

Upon arrival at the winery, the fruit is cooled to 5° Celsius overnight. Bunches are sorted whole and pressed into stainless steel tanks to settle. Primary fermentation occurs in 300 liter French oak barrels and clay amphorae with wild yeast populations. The wine is kept on the lees for 9 months before bottling and stirred regularly to add weight and richness. We blend this wine carefully to achieve a delicate balance of floral aromas and fruitful flavours. Each component brings a layer of complexity and nuance.

Upon arrival at the winery, the fruit is cooled to 5° Celsius overnight. Bunches are sorted whole and pressed into stainless steel tanks to settle. Primary fermentation occurs in 300 liter French oak barrels and clay amphorae with wild yeast populations. The wine is kept on the lees for 9 months before bottling and stirred regularly to add weight and richness. We blend this wine carefully to achieve a delicate balance of floral aromas and fruitful flavours. Each component brings a layer of complexity and nuance.