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Le Clos Jordanne ferments its wines by vineyard parcels, dividing each vineyard into geographically distinct regions. The wines are fermented using wild yeasts from the respective vineyard parcels. This helps the wine to display its sense of place and the differences in terroir because the yeasts are coming from the same vineyards as the grapes themselves.
This sense of place is maintained by several processes including harvesting and sorting the grapes by hand.
The Le Clos Jordanne winemakers believe in a long fermentation process (élévage) to softly extract flavour, complexity and finesse in each wine.
Le Clos Jordanne keeps fining and filtration to the minimum; the viniculturists know that clarification and stabilization will take place naturally in time. The Le Clos Jordanne winemakers also prefer to retain the flavour compounds and fine lees that are typically removed through fining, as they know these elements will contribute to the intense flavour, complexity and texture of their wines.
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