Perfect Drinking Temperature: roomtemperature or slightly chilled
Vinification and aging:
Whole grape maceration for 6 to 8 days. Fermentation by
indigenous yeasts in demi-muids. Breeding in demi-muids on
fine lees for 18 months. No added sulfur. Bottling process
ERIC TEXIER - The winemaker of Le Clau
Besides this red wine, see all ERIC TEXIER wines.
“I became a vigneron, in the almost forgotten vineyard area of Brézème (Northern Rhone). My goals and methodology were born through reading, visits to traditional winemakers and sustainable farms around the world. My winemaking is very old school and very minimalist and my main concern as a vigneron is the soil.”
Eric Texier is based in Brézème, north of the Rhone Valley. Eric first worked in nuclear technology before devoting himself entirely to the world of wine in the early 1990s. He practices viticulture and enology in a minimalistic way, with particular emphasis on the management of the soil of his vineyards.