WINES WITH SOUL
After having travelled the world to develop agricultural projects, Stéphane Singery, an agricultural engineer with a passion for vines and biodiversity, decided to start viticulture in the Grand Duchy (Luxembourg). In 2014, with his wife Sophie, Stéphane bought 2 ha from a winegrower and immediately started the conversion to organic. Other parcels would follow: a few acres of old vines of Auxerrois, Pinot Gris, a little Pinot Noir and Riesling. At first, the vineyard was managed by his wife Sophie while Stéphane devoted all his free time to it, pampering the vines to produce grapes that allow you to enjoy an excellent crémant and authentic wines.
Since January 2018, Stéphane has taken over the management of the estate, which now occupies 100% of his time.
The CLOS JANGLI® vineyards are located in the Luxembourg Moselle, an area rich in biodiversity, not far from Remich, at the place called Scheierberg. Ideally facing south-southwest, the vineyard benefits from a clay-limestone soil and a unique subsoil containing gypsum, which gives the future wines a rare character and a good dose of minerality. But that’s not all – the organic approach complimented with the respect of biodiversity (use of ladybugs and other insects against mosquitoes, use of oats as a remedy for certain diseases, etc.), the manual work – all this contributes to the optimal development of the grapes. Not to mention the special relationship Stéphane has with his vines: “I caress the plants and talk to them.” The result is grapes of a superior quality that still surprises his winegrower friends.
The name CLOS JANGLI®
The origin of the name CLOS JANGLI® comes from the vineyard being crossed by a bicycle and pedestrian path, built on the old Jangeli railway line, which links the spa town of Mondorf les Bains to Remich, the starting point for river boat excursions on the Moselle.
Exceptional wines in prestigious bottles
The constant of CLOS JANGLI® is “exceptional wines in prestigious bottles.” CLOS JANGLI® wines are mostly aged in oak barrels. The grapes are picked by hand, ensuring a vigorous selection in the vineyard. All vineyard sites are fermented individually, enabling them to capture and retain the unique character of the individual vineyard sites.
Bubbles in his DNA
Originally from Champagne Ardennes, Stéphane has bubbles in his DNA. He therefore set about creating a top-of-the-range crémant de Luxembourg, meeting the requirements of the appellation: exclusively Luxembourg origin of the grapes, manual harvesting, preferring low or short vines which grapes offer an ideal acidity for the crémant, and second fermentation in the bottle for at least 9 months. For the maturation, he pushes the requirement further, letting his crémant rest for 18 to 36 months on the lees. The result: greater aromatic complexity that underlines the extreme finesse of the bubbles. This long-term work has been rewarded with a silver medal at the Champagne and Sparkling Wine World Championships 2019 in England.