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Area:  0.5 ha  

  Location: At the southern entrance to Saint-Emilion .

Soil: Clay-limestone.

Planting density: 5000 to 6000 vines/ha.

Rootstocks: Fercal, 420A, 41B, Riparia and 3309C

Grape varieties: 100% Merlot 

Average age of the vineyard: 20 years

Cultivation: Plowing and traditional ways. Grass cover and tillage under the row

Harvest: Manual with selection of grapes on the sorting table.

Production: 30hl/ha

Harvest reception: Destemming and whole berries.

Fermentation: In thermo-regulated stainless steel vats.

Maceration: 3 to 4 weeks.

Blending: Selection of batches in March.

Ageing: 18 months in barrels in an air-conditioned cellar.

Bottling: At the property, approximately 20 months after harvest.

Consultant: Hannah Fiegenschuh

(Derenoncourt Consultants)


Technical sheet : 

In 2017, Philippe Masson , decided to vinify, with Aurélien Baylan , the cellar master, in a specific way the historical plot of 0.5 ha located in the district of La Madeleine.

A vinification vat and a barrel cellar are installed in the garage of the property and the first harvests take place in the fall of 2018. Le Clos 1873  was born, thus paying a fine tribute to the man of character and ambition that was Jules Charoulet .


 Clos 1873 at the southern entrance to  Saint-Emilion


Clos 1873 vineyard 

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Clos 1873 vinification vat-room

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Saint Emilion Grand Cru Classé

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