Clos Saint-Vincent - Vino di Gio Blanc 2007
Notes: Gault Millau 17/20, RVF 16.5/20
"Richer and more Burgundian in its approach to aging, Vino di Gio white 2007 is full-bodied and complex on the palate..." (Les Meilleurs Vins de France 2010 - RVF). This 100% Rolle cuvée, produced in less than 800 bottles, is one of the appellation's rarest wines. Its excellent terroir, consisting of pebbles mixed with very light sand, coupled with superb exposure, allows the grapes to ripen perfectly. Vinified with the utmost care by Gio Sergi, this is one of the finest expressions of the grape variety and one of the most beautiful demonstrations of the potential of this micro-appellation.
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Serve
at 8-10°C
Open
30 minutes before
Drink from
2010
Drink before
2015
Production
600 to 800 bottles
Food and wine pairings
A déguster en apéritif, sur de la tapenade, des poissons à la provençale, des fromages de chèvre...<br/>
Guide des Vins Gault & Millau
Rated estate (2012 guide) 5 stars (Outstanding production)
About the estate:
Acquired by the Sicardi and Sergi families in 1993, Clos Saint-Vincent has undergone a number of changes, notably its transition to biodynamic farming. The vineyard, planted on siliceous-calcareous soil with Pliocene pebbles and pudding stones, benefits from the dual influence of sea breezes and cool currents descending from the southern foothills of the Alps. Cultivated with great care, the grapes (Roll, Braquet, Folle Noire, etc.) produce a delicious range of Bellet appellation wines, which are among the finest whites in France."
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Rated estate (2012 guide) Selected (Please note that this guide is a ranking and, as such, all the estates listed in it, even those without stars, represent, in our opinion, the excellence of French production.)
About the estate:
Joseph Sergi cultivates this 5-hectare micro-vineyard with all the rigor of a lover of wine and his terroir. The vines are tended with care and the estate is now biodynamic. The winemaking process is meticulous, with most of the fermentation taking place in wood (muids and demi-muids) followed by ambitious aging. This can sometimes explain the (noble) reductive nuances in the first few years of bottling, particularly for the whites, which need to be aerated before serving for both cuvées, Le Clos (aged for 12 months) and Vino Di Gio (aged for 18 months)."
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