Grape: 100% Melon de Bourgogne
ABV: 12.5%
Vineyards: Clisson was originally called "Granite de Clisson" after the unique bedrock in the vineyard. Marc changed the name to Clisson to agree with the INAO cru communal classification. Pépière owns 5.5 hectares within the cru but only a part makes it to the actual Clisson bottling (the rest goes into La Pépie). It's a patchwork of vines of various ages planted on a unique mix of gravel, clay and sand on a subsoil of granite. The oldest vines were planted in 1929 and on average the vines are 60 years old.
Winemaking: The fruit is direct-pressed and the juice settles naturally for 12 hours. It is then fermented and aged on its lees in large, underground, glass-lined vats for at least two years before bottling. S02 additions are six grams per hectoliter after alcoholic fermentation with a possible adjustment at bottling.
