Les Clos is the largest and most famous of the Grands Crus, because it is the historical cradle of Chablis vineyards. The vineyard, due to its south orientation and dense, rests on a Kimmeridgian limestone bed 80 cm below the surface. Les Clos' vines are approximately 30 years old and all winemaking is done using Biodynamic principles. After harvest, the grapes are gently pressed and the wine undergoes native yeast fermentation followed by full malolcatic fermentation. Finally, the wine spends 18 months on the lees in foudre.
Aromatically the wine is full of lemon curd, tart green apples, and striking minerality. On the palate, the wine has a delicious texture with hints of warm vanilla, underripe peaches, and white chalk.