A Gentle Hand in the Cellar

Clos Saron is about the terroir character. In order to maximize its expression in the wine, we minimize winery manipulations:

• No commercial yeast or M/L inoculation.
• No acid corrections.
• No SO2 additions during barrel aging.
• No unnecessary racking or pumping.
• No fining.
• No filtration.

Our grapes are crushed within 20 minutes from the time they are harvested. The must ferments in old-fashioned open-top oak fermenters. These, as well as our fine barrels, are coopered by the Rousseau family in Gevrey Chambertin (Burgundy). The wine is aged on its lees for as long as necessary, often until the day of bottling. It is then bottled manually, directly from barrel.