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Each cuvée from Clos Réal reflects a living terroir, vines up to 80 years old, and a philosophy focused on purity, elegance and sincerity. Clos Réal applies a demanding approach inspired by Rudolf Steiner's principles, where the vine is considered a living organism, in constant interaction with Earth, Cosmos, solar and lunar rhythms. Our practices: 100% manual harvests, in 30 kg crates; natural refrigeration and long macerations; no sulfur added to the majority of cuvées; vinifications in sandstone jars, concrete eggs, foudres and stainless steel tanks; aging on fine lees, sometimes up to 24 months; vine training in gobelet, cordon palissé, échalas, with controlled grass cover. This approach produces living wines of great freshness, with a unique signature: saline finishes, straight and pure textures, aromas of herbs, citrus, fine spices, a vibrant and harmonious mouthfeel.
Nestled in the heart of the golden triangle of Côtes de Provence, between Pierrefeu, Puget-Ville and Cuers, Clos Réal extends over a rare terroir, shaped by schists, micaschists, quartz and red clays. At La Tour des Vidaux, 30 hectares of vines worked with precision, our wines are crafted in a small fluvial valley of Réal Martin, benefiting from a unique microclimate, warm by day, cool by night, perfectly suited to the expression of great Provence wines.
The parcels dedicated to Clos Réal rest on a rare geological foundation in Provence: schists & micaschists, quartz & quartzophyllades, sericite, pink sandstone, red clays, orthogneiss. These deep, poor and filtering soils produce wines that are taut, saline, straight in their structure, with a very clear aromatic expression (citrus, flowers, spices, white or black fruits depending on the cuvées).
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Clos Réal applies demanding biodynamics inspired by Rudolf Steiner's principles, where the vine is considered a living organism, in constant interaction with Earth, Cosmos, solar and lunar rhythms.
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Clos Réal is committed to producing wines without superfluous inputs, without sulfur or very low dosage, from viticulture respectful of soils, faithful to their terroir, vinified in search of aromatic purity, suited to haute gastronomy.
