"The Clos Saint-Vincent Estate is located on the heights of Nice, the vines are planted on terraces on the Saquier hill. The Sicardi and Sergi families acquired the Clos Saint Vincent property in 1993. This small 10-hectare estate is worked organically and biodynamically. The two red vintages, the Clos and Vino Di Gio, are mainly made from Folle Noire with a small percentage of Mourvèdre for Le Clos.
  
The vinification is carried out in a small stainless steel vat, with regular manual punching down, and the fermentation period, completely natural and without yeast, can be long, up to 30 days for certain vintages.
  
The wine is then aged in barrels for a total of 15 months before bottling, without fining or filtration.
  
The wine prolongs its incredible complexity in the mouth. The perfectly ripe tannins serve the intense flavors of peppery morello cherry, cardamom again, clove cloves, black olives, dried herbs and liquorice.
  
The persistence is phenomenal, and we find, as in the Clos, some delicate nuances of bitter orange in the finish."