clos is French for ‘enclosure’, and any vineyard described as a Clos should be enclosed, generally by a wall. This is a particularly common term in Burgundy, but is also used elsewhere. Similarly, the term cuve close refers to the sealed tank which gives its name to a bulk method of sparkling winemaking. The first new wave producers of priorat adopted this term for their single-vineyard wines.
© Jancis Robinson and Oxford University Press 1994, 1999, 2006, 2015
