The Clement have been wine-growers in Menetou-Salon, a quaint country village about 20 minutes southwest of Sancerre, since 1560 (16 generations). Isabelle and Pierre Clément, now joined by their daughter Anne, own 70 hectares of the finest, southwest exposed hillside vineyards in the appellation – shared by around 25 producers. The production is 80% white wine from Sauvignon Blanc and 20% red, from Pinot Noir. While Menetou-Salon is on the same side of the Loire River as its more famous neighbor Sancerre, it has the same fossil-rich Kimmeridgian limestone-clay soils that are prevalent in Chablis. These Kimmeridgian soils impart the distinctly complex, aromatic and elegant personality to Clément’s wines. The total production is around 600,000 bottles per year.
Farming/vinification practices: starting Spring 2020, the Clements have begun the transition to organic certification, expected in 2023. The only change, however, in their practice for now will be the use of copper and sulfur-based vine treatments when necessary. The Clements have worked their soils mechanically for many years. Grass is left to grow between the rows to protect against rot (it absorbs moisture). Only indigenous yeasts are used. All the tanks are temperature-controlled through a central computer that can be accessed remotely. The wines are vegan.