Clos de Lom, Valencia, Spain
Our home is where our wines are raised
Clos de Lôm owes its origins to our French ancestor S. Dupuy De Lôme. In 1836, he founds this privileged place, where he decided to use his knowledge of wines and to recover the French winemaking tradition of its origins.
In the “Valle Dels Alforins”, he created what would become our present estate of Clos de Lôm, where it still retains the traditional underground cellars where they produced wine for familiar self-consumption.
Seduced by this unique location, in 1950 our grandparents decided to expand the estate and to start their project of common life continuing with the winemaking tradition, inherited from their ancestors.
VISION AND PHILOSOPHY
Four generations turning tradition in perfect moments
First of all, we want to show our appreciation to our relatives Dupuy De Lôme, who made the decision to establish in this single enclave in 1836, aware of the singularity of its soils for producing quality wines. Allowing us to reach the objective of launching this exciting new project: Winery “Clos De Lom”.
“Clos De Lom” is the result of a steady effort, the implementation of a definite vocation, the contribution of a constant will, engagement, discipline, the tenacity and obsession, sacrifice, patience and a desire to achieve something important for us; our wines.
The history of our family and this place is the necessary stimulus that guides us to all those who are part of this project. We are aware of the requirements, but we are convinced of the capacity of the team, through its valuable collaboration, its effective activity, their enthusiasm, their loyalty and responsibility, forming the team that has made it possible to launch Clos De Lôm.
“We hope and trust that our history will be stimulus and give motivation for those who succeed us in the honourable work to ensure the progress and growth of our dear Clos De Lôm”.
The family S.C
Clos de Lom - Valencia, Malvasia 2021
Vineyard
Unirrigated goblet-pruned vines of 20 years old.
Vintage 2019
Last week of august. Hand-harvesting early in the morning.
TASTING NOTES
Our delicious Malvasía wine shows a bright greenish yellow color. It has a high intensity aroma that reminds us of ripe fruits; such as red apple, peach, lychee with a floral background of orange blossom. It tastes of ripe fruits, with good structure, noted for its freshness, balanced acidity and a long and tasty mouth finish.
The harvest is received in the winery and processed quickly with the latest technology. We destemmed, crushed and macerated in a continuous homogenizer and separate the must with a Decanter system, we do not use presses.
Later we ferment, with our own selection of yeasts, during more than three weeks in slow fermentation, to extract maximum aromatic power and richness of nuances in the mouth.
After this last fermentation we put the wine lees together in suspension for more than 4 months to get more complexity and volume of tastes.
Pairing
Seafood, all kind of rice’s, thai food, grilled fish and seafood cocktail. Because of its freshness is perfect to drink in any occasion, as a refreshing aperitif or as an accompaniment to varied tapas.
Clos de Lom - Valencia, Garnacha
Vineyard
Unirrigated goblet-pruned vines up to 40 years old.o.
Vintage 2019
Third week of September. Hand-harvesting early in the morning.
TASTING NOTES
It shows a deep red colour with purple hues. High intensity, complex, the nose is intense, with hints of black fruits; redcurrant, raspberry, blueberry jam, balsamic notes and subtle toast. The palate is intense, meaty, tasty and very fruity, with hints of well-integrated ripe tannin, silky with great acidity and a very nice final. The aftertaste is long and classy.
Destemmed, crushed, and vatting in small stainless steel deposits, to achieve a higher extraction of aromas we chill the must at 12ºC during cold maceration, or 5 days at least, and successive pumping over with compressed gas. We control the fermentation temperature under 26ºC. After devatting, we clarificate, then the filtration process helps to air and clean the lees excess.
Pairing
Lamb, game meats, mixed paella, stews and aged cheeses and indulgent with dark chocolates.
Clos de Lom - Valencia, Tempranillo 2019
Vineyard
30 years old unirrigated goblet-pruned vines.
Vintage 2019
Third week of September. Hand-harvesting early in the morning.
TASTING NOTES
This wine shows a deep red cherry colour with violet hits. On nose we find intense aromas, a remarkable fruity and long-lasting character, such as red ripen fruit, blackberry, cassis and a slight subtle toast. Full-bodied, harmonious, elegant with palate-dusting tannins. Great acidity with a persistent aftertaste.
Destemmed, crushed, and vatting in small stainless steel deposits, to achieve a higher extraction of aromas we chill the must at 12ºC during cold maceration, for 5 days at least, and successive pumping over with compressed gas.
We control the fermentation temperature under 26ºC. After devatting, we clarificate, then the filtration process helps to air and clean the lees excess.
Pairing
Duck rice’s, cold meats, chili stews, red meat, grilled and game meats. As well with aged cheeses and pâtés.
Clos de Lom - Valencia, Isidra 2018 (Garnacha/Tempranillo)
Vineyard
Own dry land head-pruned vines. Average age of 30 years, with a yield of 4,000 kg/ha. Located at an altitude of 450 meters.
Vintage
We select the best “pagos” from our state, to get the best Garnacha and Tempranillo grapes. The harvest is manual, early in the morning to avoid high temperatures and possible oxidation.
TASTING NOTES
With a bright and deep ruby colour, Clos de Lôm Isidra shows a significant and open nose, combining perfectly the ripe red fruit with the nuances of new wood. It brings back memories of aromatic herbs. Elegant palate, velvety, well-balanced and polished tannins. Lively acidity and very persistent.
Once the grapes have arrived at the cellars, early in the morning, are processed with the newest technology. Once destemmed, crushed, and vatting in small stainless steel deposits, to achieve a higher extraction of aromas we chill the must at 12ºC during cold maceration, for 7 days, and successive pumping over with compressed gas.
Fermentation with controlled temperature in stainless steel tanks. We micro-oxygenate our wine to achieve stabilization of the coloring matter. Malolactic fermentation took place in stainless steel tanks with our own selection of bacteria.
Ageing
We age the wine separately in new 300 liter French and American oak barrels. After a minimum of 12 months of ageing we proceed to make the final blend, then it remains a minimum of 6 months in the bottle.
Pairing
Ideal for pairing with red meat, glacé duck, grilled pork, stews, lamb and cured cheese.