Clos Fourtet

Located at the gates of the medieval city on underground quarries, Clos Fourtet owes its name to "Camp Fourtet", a fortified place which served to protect Saint-Emilion in the Middle Ages. Made famous by its owners, the lords of Figeac in the 18th century, the walled estate includes an 18.7-hectare vineyard in one piece and a residence built during the Ancien Régime.
Bought in 2001 by Philippe Cuvelier from the Lurton family, Clos Fourtet has a naturally drained terroir made up of clay-limestone soil with low topsoil. The vines, which have an average age of 25 years, are worked in a traditional and reasoned way: use of organic and mineral fertilizers, disbudding, protection of the embryos of bunches and vines against diseases, mites or fungi, leaf stripping, green harvest to optimize concentration.

The 25-year-old vines are cultivated on the 20-hectare vineyard of Clos Fourtet, planted in clay-limestone soils typical of Saint-Emilion.
Fermentation of whole grapes. Reception of the harvest in 25 thermo-regulated stainless steel tanks with small volume. Extraction by natural punching down. Fermentation from 22 to 30 days. Malolactic fermentation in vats, jars and barrels. Ageing lasts 14 to 18 months in the property's underground cellar, in French oak barrels (50% new, 48% second-fill) and in a jars (2%).