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A refined Clairette blanc from (relatively) cool, limestone-rich slopes. Floral notes of lime and acacia lead, with grapefruit and anise underneath. Bright and mineral on the palate with a clean, savoury finish. Chill to 12°C and serve with aged Comté or pan-seared scallops with lemon. Ages gracefully for up to 10 years.
| Grape | 100% Clairette |
| Style | Dry, White, Full Bodied, Textured, Floral, Stone and Citrus Fruit, Herbaceous, Minerality, Salinity |
| Country | France |
| Region | Gigondas, Rhône |
| Volume | 75cl |
| ABV | 12.5% |
| Dietary | Vegetarian, Vegan, Sustainable, Organic |
About the Producer
In 1929, Pierre Amadieu was 19 years old and already busy working the 7 hectares of vines of the small family vineyard in Gigondas. That very year, he decided to make and then sell the first wine bearing his name, and the winery Pierre Amadieu was born.
He was one of the first to print the name of the appellation on his bottles and his 1932 vintage cuvee Clos de la Paillouse won a gold medal in the Agricultural Concours of Paris. From 1945, in order to make the best possible wine he built a wine-making cellar and a subterranean wine-ageing cellar near the village. It is dug on two underground levels ensuring constant temperature and hygrometry. With the goal of consolidating the winemaking and aging sites, they began a new winery project in 2022, located on the upper level of the underground cellar.
Vineyard and Winery
The old Clairette Blanche vines, planted in 1958, thrive in the cool terroir at an altitude of 300m on north-facing hillsides with limestone marl soils from the Cretaceous period.
The new facility, mentioned above, is equipped with small fermentation tanks, allowing more parcel-based fermentations and to carry out even more precise work on the white wines. To preserve the freshness of the harvest, the grapes are transported from the vineyards to the tanks using small bins, facilitated by an adapted grape reception system.
A key feature of this new cellar will be the use of gravity throughout the production process for receiving the grapes, filling the tanks, and transferring the wines into barrels. Construction started in June 2024 and was due to be completed in time for the 2026 harvest.
The vines are hand-harvested towards the end of September. This cuvée is entirely vinified in barrels, including 60% in barrels from various vintages, 20% in new oak, and 20% in large casks. It undergoes lees stirring and is aged on fine lees for 9 months. Production Volume : 17,000 bottles.