Clau de Nell
Anne Claude Leflaive's Clau de Nell property in the Loire Valley, named after its previous owners, follows strict biodynamic principles both in the vineyard and the cellar. No wines were bottled for a few years whilst the property was given the full Domaine Leflaive treatment. It was only in 2009 that a small production became possible.
The grapes are hand-picked with great care and fermentation is carried out for around 30 days. Temperature control and chemicals are banned except for tiny doses of sulphur to protect the wine from oxidation. A traditional, 200 year old manual press is used to separate the skins from the wine which spends 18-24 months in barrels before being bottled and matured in the cellars.