The Clos des Maladries sits at the entrance to Avize, enclosed in a walled garden behind Etienne’s grandparents' home. Etienne’s grandfather planted the vineyard in his backyard in the 1970s, and in 2010, Etienne requested the official 'clos' designation, as it is surrounded by walls. The vines are plowed by horse and bottled as a single vintage each year. This Grand Cru vineyard is considered prime terroir today, but the name Les Maladries comes from the Middle Ages, when the area was used to house unfortunate souls who had fallen sick with the plague.
Viticulture
VINEYARD NAME
Clos des Maladries
SOIL TYPE
Sandy clay with chalk
VINES PLANTED IN 1970s
VINEYARD SIZE 0.15 ha
EXPOSITION Southern
Vinification
Single vintage wine each year. Fruit is fermetned with native yeasts in 30% oak and 70% stainless steel vats. 36 mg/L of SO2 used at press.
ELEVAGE
The base wine ages in used oak barrels and stainless steel tanks for 7 months. Post-malolactic fermentation, the wine is bottled in June and ages on its lees for a minimum of three years under cork closure. Bottled with zero dosage.
HARVEST TYPE
Hand Harvested
TOTAL PRODUCTION AVERAGE
800 bottles
