Area: 0.5 ha
Location: At the southern entrance to Saint-Emilion .
Soil: Clay-limestone.
Planting density: 5000 to 6000 vines/ha.
Rootstocks: Fercal, 420A, 41B, Riparia and 3309C
Grape varieties: 100% Merlot
Average age of the vineyard: 20 years
Cultivation: Plowing and traditional ways. Grass cover and tillage under the row
Harvest: Manual with selection of grapes on the sorting table.
Production: 30hl/ha
Harvest reception: Destemming and whole berries.
Fermentation: In thermo-regulated stainless steel vats.
Maceration: 3 to 4 weeks.
Blending: Selection of batches in March.
Ageing: 18 months in barrels in an air-conditioned cellar.
Bottling: At the property, approximately 20 months after harvest.
Consultant: Hannah Fiegenschuh
(Derenoncourt Consultants)
Technical sheet :
In 2017, Philippe Masson , decided to vinify, with Aurélien Baylan , the cellar master, in a specific way the historical plot of 0.5 ha located in the district of La Madeleine.
A vinification vat and a barrel cellar are installed in the garage of the property and the first harvests take place in the fall of 2018. Le Clos 1873 was born, thus paying a fine tribute to the man of character and ambition that was Jules Charoulet .
Clos 1873 at the southern entrance to Saint-Emilion
Clos 1873 vineyard
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Clos 1873 vinification vat-room
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