"Clos" meaning "closed" relates to the wall that borders the vineyard, and "Epenots" refers to the brushwood and thorny bushes that used to thrive freely, before the land was turned to vineyards. The dark limy soils, warm and well-drained, enable this wine to taste ripe, full-bodied and spicy.
After destalking, the juice is fermented in stainless steel vats for 15-18 days. Cold maceration lasts for 5-6 days, followed by alcoholic fermentation. Gentle cap-punching is made during this period to obtain complete and perfect maceration.