Organic and biodynamic agriculture

Clos de l’Allée 2023

Grape Variety :

Plot Profile : Village of Le Landreau. Bedrock of mica schist and weathered gneiss from the Armorican Massif. Vines planted in 1974. “Le Clos de l’Allée” is a site steeped in history. Covering 2.30 hectares in a single block, it is bordered by lanes that once marked the historic boundaries of three seigneuries at the end of the 18th century, which later gave rise to the village of Le Landreau. According to Cassini maps, 75 landowners were recorded here. This clos, the cradle of the Luneau family, lies directly adjacent to the estate cellars.

AOP :

Winemaking Techniques : Spontaneous alcoholic fermentation using indigenous yeasts. Aged for 16 months in underground concrete tanks lined with glass tiles, without racking, prior to bottling in February 2025.

Tasting : Serving temperature: 12°C
Food pairing: Plancha-grilled langoustines with seaweed tartare, and Thai-style sliced chicken…

Packaging : Available in 750 mL and 1,500 mL bottles. Cases of 6 or 12 bottles.

Vineyard care through the seasons

The 2023 vintage was a year of balance: warmth in spring and early summer, followed by rainfall throughout much of July and early August, and then a return of strong heat at the end of summer and during harvest. As a result, our vineyard team walked the vines many times over the course of the year, aiming to deliver grapes expressing true terroir singularity, without the sun-drenched character of previous vintages. We care for our vines using natural preparations (no synthetic products). Soil life is stimulated using Horn Manure (Preparation 500), applied in spring in one to two passes, and Horn Silica (Preparation 501) after flowering and, if needed, before harvest. During winter, the vines are pruned short using the single Guyot method, with gentle pruning that respects sap flow. Vineyard density is 6,500 vines per hectare. A careful selection of grapes is carried out in the vineyard by the harvesters before pressing in the estate cellar.

Tasting

Serving temperature: 12°C
Food pairing: Plancha-grilled langoustines with seaweed tartare, and Thai-style sliced chicken…

Press

Let’s move up a level in richness. Les Pierres Blanches (gneiss) asserts its savoury, structured frame, just like Clos de l’Allée (mica schist), with a particularly mouth-watering dimension, where umami notes precisely shape the texture on the palate. RVF Guide 2025 by Alexis Goujard

Born of duality, between the iodine character of seaweed and more fruity notes of yellow peach and mirabelle plum. Fresh hazelnut is also present. On the palate, it shows fine length and a vibrant juiciness. A pleasantly bitter almond finish. Le Figaro by Martin Lemaire & Frédéric Durand-Bazin, June 2024