Le Clos des Grillons

A reconversion inspired by living wine

From history teacher to committed winemaker

Nicolas Renaud is the story of a reconversion. Initially a history professor, his passion for living wine led him to make a radical career change in 2006. He took over vineyards in Rochefort-du-Gard and thus began his adventure in the world of natural wine. His transition to viticulture was greatly influenced by tasting the wines of Eric Pfifferling from Domaine de l’Anglore, which had a profound impact on him and pushed him to leave his teaching profession to fully engage in winemaking.

A solid apprenticeship before taking flight

To perfect his skills, Nicolas Renaud began an apprenticeship at the Vieille Julienne estate, located near Orange, where he acquired in-depth knowledge of vineyard management and exemplary viticultural practices.

A mosaic of plots under biodynamic care

A patiently growing estate since 2006

Building on this experience, he quickly created Clos des Grillons in 2006, from a small plot of vines. Over time, his estate prospered, developing into a beautiful operation made up of multiple plots of vines, all carefully cultivated using organic and biodynamic farming.

An artisanal cellar, unwavering rigor

The Clos des Grillons cellar, although modest in size, demonstrates meticulous work and a constant quest for quality. Nicolas Renaud, as a perfectionist, is particularly attentive to details, ensuring that his wines meet his high aspirations.

Natural wines that are clean, vibrant and generous

Unadorned wines, marked by precision

Its natural wines are characterized by their deliciousness, their floral character, and their freshness. Despite their unadorned nature, these wines are renowned for their exceptional quality, embodying a bridge between natural wines and a more traditional approach to wine.
His estate, Clos des Grillons, located in Rochefort-du-Gard near Avignon, is recognized for its delicacy and its importance in the world of natural wine. Nicolas works on 18 hectares of vines, using mainly traditional grape varieties from the region, while having the chance to work with century-old vines, which adds an exciting dimension to his work.