our collection – Isabelle et Pierre Clément – Domaine de Châtenoy – Vins de Menetou Salon

DISCOVER OUR CUVÉES

The grapes are received via gravity, sorted, then the whole-berries are pneumatically pressed. Cold stabilisation, indigenous yeasts to ensure a spontaneous fermentation in thermo-regulated inox tanks, maturation on the fine lees, then bottled from spring onwards.

A remarkable Sauvignon character, citrus and passion fruit, allying freshness and an exceptional length in the mouth.

Serve chilled, it will be marvellous with fish and sea food. Drink young.

La Dame de Châtenoy

Selected from grapes with a high level of maturity, harvested and then sorted, whole berry pneumatic pressing, cold stabilisation, spontaneous fermentation with indigeneous yeasts in thermo-regulated inox tanks, matured on full lees, with a regular stirring over 10 months, then bottled in the Autumn.

Loads of finesses, full of weight in the mouth, but without excess, the harmonious general impression is one of great elegance.

Serve chilled, it is perfect with fish and sea food. It also pairs very well with white meats and cheese. It can be kept for 3 to 7 years.

Le Clos des Barres

The grapes are received via gravity, sorted, then the whole-berries are pneumatically pressed. Indigenous fermentation and ageing in oak barrels (3500L) during 24 months.

Glazed yellow, sustained and brilliant colour. Nose highly aromatic with notes of exotic fruits, a festival of fruity notes combined with fragrances of honey, ripe apricots, quince and a touch of crystallized fruits.

It is structured, silky and well-blended.

Pierre Alexandre

This is a specially selected and prepared parcel, the grapes are sorted and havested when over ripe, pressed pneumatically as whole berries, fermented and matured one year in new barrels, bottled in winter.

The cuvée "Pierre Alexandre" allows us to express another idea of what Sauvignon can be like. Its aromas of candied fruits, of over-ripeness and vanilla place it in another category. Drink between 5° and 8° with white meats, calves sweetbreads, fish in sauce, foie gras. It can be kept for 5 to 10 years.

Its aromas of candied fruits, of over-ripeness and vanilla place it in another category. Drink between 5° and 8° with white meats, calves sweetbreads, fish in sauce, foie gras. It can be kept for 5 to 10 years.

Hand-harvested, sorted, de-stemmed.
Fermentation of about 10 days with punching down, spontaneous fermentation with indigeneous yeasts in thermo-regulated inox tanks, maturation and malolactic fermentation in 3 to 5 years old barrels.

Due to this wines short maceration, the typical aromas are of raspberries and red fruits,

you will find its fresh and powerful aromas pleasing. Serve between 12° and 15°, it will be the ideal companion to your meat dishes.

Hand-harvested, whole-bunch fermentation with punch down over 15 to 20 days, spontaneous fermentation with indigeneous yeasts in thermo-regulated inox tanks, malolactic fermentation and maturation (one year) in oak barrels (1/3 news, renewed each year). Bottled in the Autumn.

This wine is all about finesse, its aromas of raspberry and vanilla combine to make a great Pinot Noir.

Serve after several years of cellar ageing with meat and game. It can be kept for 5 to 10 years.

The grapes are received using gravity, sorted, pneumatically pressed as whole berries. Fermented in temperature controlled inox tanks, bottled from spring onwoards.

Its very pale colour and its aromatic finesse ensures that it does not feel out of place amongst the greatest of rosé wines. Serve chilled,

it will be an enchanting companion to your meal, or as an aperitif. Drink young.

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Menetou - Salon White

Menetou - Salon Red

Menetou - Salon Rosé

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