Y. Amirault - Bourgueil Le Grand Clos
Biodynamic. 100% old cabernet franc vines. Double sorting of the grapes with destalking (no crushing). Alcoholic fermentation in cone oak vats, skin maceration during 4 weeks. Aging during 12 to 18 months (75% in 400L casks, 25% in sandstone eggs). Le Clos, has been historically classified as a 芦 1er cru 禄 by the abbey of Bourgueil. Exposure on a hillside with clay and flint on a limestone underlay.
From two hectares of this famed hillside vineyard of clay and flint over limestone. Aged more than a year in 400-liter foudre and sandstone eggs. Complex and meaty, a muscular style of Cabernet Franc. Bloody and peppery aromas and in the mouth, a swirling balance of savory herb, black fruit, dark minerality and fine tannins. Lively, engaging and seamless.
