The Clos Habert is a great demi-sec meal. It is a strong-boned wine, which evolves over time like a cornerstone, slowly and majestically.
A must-have wine from the estate. (12.1g/l of residual sugars for 2007, with a total acidity of 4.66g/l)
This wine is at the price of the property
Grape variety: Chenin
Density: 6600 vines/hectare
Age of the vines: 60 years
Surface area of Clos Habert: 3 hectares
Cultivation method: biodynamic
soils: composed of clays and coarse flint elements constituting the Parakeets. Subsoil made up of tufa, chalk that remains within reach of the roots.
The vines are pruned by Guyot, harvested with successive sorting, yields around 25hecto/hectare
Pneumatic pressing of the harvest, fermentation on indigenous yeasts in demi-muids (600-litre barrels). No malolactic fermentation.