Clau de Nell | Anjou
Clau de Nell is the late Anne-Claude Leflaive's beautiful property in the Loire Valley - which takes it's name from the previous owners Claude and Nelly - and follows strict biodynamic principles both in the vineyard and the cellar.
No wines were bottled here for several years whilst the property was given the full 'Leflaive' treatment and it was only in 2009 that a small production became possible and then 2011 before Clau de Nell became fully commercial.
With only 10ha in total, 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.