Clos des Rochers
The vineyards, cultivated by the Clasen family since the 19th century, extend over an area of 18 hectares (44.5 acres). Eager to preserve the unique character of Mosellan wines, the Domaine “Clos des Rochers” displays the human and technical means to meet its high standards.
A quality vineyard, entirely replanted over the last 30 years, a winery endowed with the best technical equipment, and obviously, highly qualified people, are all essential elements which contribute to this aim.
One of the first growers to favour low yields, selective harvesting and integrated farming (“culture raisonnée”), the Domaine “Clos des Rochers” cultivates more than 35 different plots of vineyards over a large range of terroirs between Grevenmacher and Wormeldange.
In a region that is much admired for the charm and authentic character of its gently undulating hills, the Luxembourg vineyards belong to one of the most northerly and oldest wine growing regions of Europe. Situated on the slopes running down to the Moselle river which acts as a natural border between Luxembourg and Germany, the vineyards lie in a gentle micro-climate influenced by the river and an ideal south-westerly orientation. They strech over 42 km (26 miles) from Wasserbillig to the eponymous Schengen of European fame.
The 1235 hectares (3052 acres) of vines are divided into two areas: the canton of Remich with deep, rich soils and that of Grevenmacher, on slowly eroding clay soils. The former produces generous and fleshy wines; the latter is distinguished by the mineral character of the wines and their finesse.
The vineyard, exclusively planted with noble grape varieties, is favoured with some of the best terroirs and microclimates suited for the production of good dry fruity white wines.
The majority of the vines are spread over the slopes; they are highly demanding in manual labour and are cultivated according to integrated farming methods (“culture raisonnée”), banning pesticides and chemical fertilisers.
The grapes are harvested by hand and selectively picked at the most favourable moment of their maturity. Early November, he harvest is generally over.
The grapes are collected in crates of 200 kg and are transported twice a day to the Domaine’s pneumatic wine presses.
The must ferments in small stainless steel or oak vats under temperature control. After being kept for a few months on fine lees, the wines are bottled in the spring following the harvest.