Isabelle and Pierre CLEMENT, Marie, Anne and Pierre-Alexandre, their children are
delighted to share their passion.
The house was built in 1884 by Pierre-Alexandre CLEMENT (1860-19545) and back then it was a mixed crop-livestock farm , the first floor was devoted to cereals storage.
If the house didn’t evolve much, it is not the same for the cellar. Indeed, since 1985, Isabelle and Pierre have dedicated themselves to the vineyard and wine production.
From Vine to Glass
The cellars consist of several underground constructions which we would be happy to show you,
should you pass through our beautiful region.
In a permanent commitment to quality, Isabelle and Pierre paid special attention to the creation and design of their cellars. Their facilities emerged from a long process of research and questioning with one goal in mind: continuous improvement of quality.
Once carefully picked, the grapes – Sauvignon Blanc for the white, Pinot Noir for the Red
and Rosé- are gently laid down on the sorting table where we select and keep the most beautiful.
The harvest reception area, recent and modern, allows to move the grapes using only gravity in order to preserve the entire fruit.
About the white and rosé wine vinification :
The pneumatic presses and the whole-berry pressing technics enable to obtain high quality juices at this early stage
About the red wine vinification :
The whole bunches are led to the tanks using only gravity, to maintain and respect all the pinot noir subtlety. The thermo-regulated inox tanks, with punch-down, ensure a rigorous follow-up of the fermentations.
After extensive work and experimentation, Pierre, oenologist, is convinced
that the « non-intervention » approach is the best for vinification
as it maximises the potential of each vintage: natural yeasts, very long
fermentation, maturation on the lees,
The main goal is to gently guide grapes transformation to gradually reveal the specific terroir expression. At the Clement’s winery, no trade secret: our meticulous care and continuous attention enable our terroir to unveil his full potential.
Since 1985, Pierre has been a frontrunner in the use of oak barrel. The barrel cellar, specifically designed to favour the malolactic fermentations, holds 500 barrels throughout the year.
Our wines rich aromas and flavours ranges result from the work and know-how of a motivated, involved and responsible team.
Each and every one brings a special blend of passion and skill towards a common goal: our Menetou-Salon optimal quality.