• 80% of the wine is aged and vinified in wood foudres, 20% is aged in barrel
• The only intervention during fermentation and aging of wine is the maintaining of temperature between 20 and 22 degrees Celsius. Lees are only stirred in the case of reduction.
• Each parcel is pressed separately in a small pneumatic press
• The must is put in stainless steel for a 24-36 hour cold-soak, then the wine is transferred to foudre where it stays for fermentation and élevage
• Raised for 10-12 months depending on the vintage
VINE AGE 20 - 55 years
SOIL Clay, Limestone
VINEYARD AREA 3.4 ha

Note From the vineyard: Its nose is very precise, expressive reminding us, as the Bouzeron did, that thus this wine is vinified and matured in oak foudres. One of the advantages of a foudre is that it focuses the wine on its terroir, gives it a sense of direction during ageing. The palate is also precise, elegant and refreshing at the same time with floral notes enhanced by the sensation of ripe fruit picked at the right time. Its digest side make it accessible from now.

Les Clous Aimé comes from several parcels located on a south-facing slope of Bouzeron's valley, sheltered from summer's north wind during ripening.Our vineyard here is planted with selections of Chardonnay grapes that we have chosen for moderate yields.
Les clous Aimé is a vin de garde- it's meant to be aged. It is made from the fruit of old vines on a predominantly limestone terroir, and in its youth displays a pure mineral character.
Patience, however, is urged: only after five to seven years does this wine reveal the full scope of its finesse and complexity of aromas. Serve it chilled, between 54°F and 57°F.It is a perfect complement to fish and white meats, but avoid sauces that are too spicy. Some recommanded cheeses include goat cheese, Reblochon, Beaufort, and Comté.