ESTATE HISTORY

Cistercian monks planted the vine during the XIIth century.

Already famous in the XVth century, the wines were exported to England, Flanders and Picardie. Many wars damaged and threatened the vineyards, but it always survived.

From the 1960’s, it acquired an undisputed world fame. Vins Descombe acquired Domaine Passy le Clou in 2017.


VITICULTURE

Sustainable Certification: HVE3, Converting to Organic

WINEMAKING

Mechanical harvest. Pressing in a pneumatic wine-press, with a very low pressure to avoid any risk of alteration. Traditional vinification. Static racking between 12 to 24 hours after the pressing. Fermentation in stainless steel tank under controlled temperature for 4 to 6 months. Ageing on fine lees between 3 to 6 months.

TASTING & FOOD PAIRINGS

Robe : pale gold color Nose : expressive, fresh and mineral, with citrus notes Mouth : fresh wine, well structured, nice fruity finish.


Pairs well with sea food, hot oysters, fish, goat and ewe cheese.

ADDITIONAL NOTES
Serving temperature : 11 to 13°C Aging : 3 to 5 years.