Menetou-Salon
Tasting notes
A remarkable Sauvignon character, citrus and passion fruit, allying freshness and an exceptional length in the mouth.
Vinification
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.
Menetou-Salon
Tasting notes
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.
Vinification
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.
Menetou-Salon
Tasting notes
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.
Situation
The old vines selected were planted by Pierre-Alexandre CLEMENT in 1927. Limestone-clay (Kiméridgian marls) soils.
Vinification
Grapes are hand-harvested at their full ripening. Indigenous fermentation and ageing in oak barrels (3500L) during 24 months.
Menetou-Salon
Tasting notes
The Clos des Treilles, due to its very chalky soil, has a remarkable minerality. The aromas of exotic fruits and citrus fruits are also very present.
Situation
This historical parcel of the estate is owned by the family since many generations. It is located on one of the most beautiful slopes of the appellation. Located on a high point of the village of Parassy, the Clos des Treilles vines are planted on clay-limestone marl.
Vinification
Grapes are hand-harvested at their full ripening. Indigenous fermentation and ageing in oak barrels (3500L) during 24 months.
Menetou-Salon
Tasting notes
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.
Vinification
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.
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