Clau de Nell Cabernet Franc 2012
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De-stemmed harvest, native yeast, 20 day maceration without extraction, gentle cap punching, limited pumping over, infusion techniques, at a temperature between 18 to 25°C. Slow and gentle pressing in a pneumatic press. 18 months on fine lees in Burgundy casks used 5 times before in troglodyte cellars.
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2020-
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Anne-Claude Leflaive and Christian Jacques purchased Clau de Nell in 2008; Sylvain Potin joined the team as estate manager in 2009. The property is comprised of 10 hectares (24.7 acres) of vines on a gently sloping hill surrounded by open countryside. The highest point of Clau de Nell offers a glimpse of the Loire in the distance; from here, an uninterrupted view unveils the sky and the river on the horizon, as well as rows of Grolleau, Cabernet Franc, Cabernet Sauvignon and Chenin Blanc. As with Domaine Leflaive, all of Clau de Nell’s wines are 100 percent biodynamic.