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Where the next vintage takes shape
Summer is often associated with al fresco dining and spending time together. However, at Clos de Caille, it is, above all, a season that calls for vigilance.
At this time of year, the grapes continue to ripen. Each plot develops at its own pace, depending on its aspect, soil type and weather conditions. Even the smallest detail can influence the balance of the future vintage.
Our days begin early. Before the heat of the day sets in, our master winemakers, under the guidance of Matthieu Cosse, walk through the rows, observe the condition of the bunches, monitor their development and taste the first grapes. The vitality of the foliage, the development of aromas, the ripeness of the seeds, and the balance between sugars, acidity and tannins: these are all indicators that will guide our decisions over the coming weeks.
Being a winegrower means knowing how to observe before acting.
Every step we take is carefully considered. Each deliberate action helps to bring out the grapes’ full potential, without ever rushing nature.
At Clos de Caille, we firmly believe that a wine’s quality is forged long before the harvest. It stems from this daily dedication and patience.
Contrary to popular belief, there is no single date for the grape harvest.
Across our 40-hectare vineyard, our oenologist and winegrowers take the utmost care to harvest the grapes at full ripeness, at the precise moment when each terroir reaches its ideal balance. Guided by our plot-by-plot winemaking approach and the development of the vintage, the harvest can therefore stretch over several weeks. It begins very early in the morning, sometimes before daybreak, in order to preserve the grapes’ full freshness and integrity.
To make these moments of togetherness last a little longer, discover Clos de Caille «Clarisse», our Rosé Cuvée, a tribute to the visionary commitment of Clarisse Mariotti, daughter of Jean-Pierre and Simona Mariotti. Crafted from the estate’s finest plots, this full-bodied rosé expresses the full richness of our terroir and is the perfect choice for your finest occasions. To accompany it, we recommend grilled prawn skewers with lemon and herbes de Provence: leave the prawns to marinate for thirty minutes in olive oil, lemon juice, garlic and thyme, then sear them for a few minutes on the barbecue.
92/100 by Bettane+Desseauve
91/100 by Decanter (DWWA)
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«Preparations for the grape harvest begin with monitoring ripeness on a plot-by-plot basis: tasting the grapes, checking sugar levels, acidity and phenolic ripeness. This data enables us to determine the order in which to harvest. At the same time, we prepare the vinification facilities, the presses and the reception line so that each batch can be transferred to vats or pressed quickly, whilst respecting its identity and potential.» — Matthieu Cosse
Whilst the 2026 vintage is already taking shape, we invite you to come and discover the 2025 vintage, which reveals the very essence of our terroir through our three wines.
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Alongside the experts, sommeliers and journalists who discover and review our work, your opinion matters just as much. If you’ve tasted our latest vintage, we’d love for you to share your experience on Vivino. A few words, a rating, an impression: every piece of feedback guides new wine lovers and helps us to continue writing this wonderful story with you.
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Because we are committed to offering our customers a unique experience, we invite you to make an appointment with one of our ambassadors, who will be happy to answer all your questions and discuss distribution terms.
