Since 1993 Joseph Sergi has been at the helm of this 9 hectare vineyard which sits on Mount Saquier, in the region of Nice. This winegrower also happens to be the head of the local Bellet appellation, which comes as no surprise when one considers the tremendous upsurge in quality of the wines from this domaine. Clos Saint-Vincent adheres fiercely to the priniples of biodynamic winegrowing, earning a Biodyvin certification. The vineyard is exposed to the briny sea breeze and cool wind from the southern Alp foothills and cultivates many regional varieties such as Rolle, Braquet and Folle Noire. These wines have distinct personality.

This cuvée is produced from predominantly Folle Noire grapes, complemented by some Grenache which have both been cultivated according to biodynamic methods on the fine pebbly-sandy soil of this domaine and harvested at peak ripeness. Vinification occurs in stainless steel vats and is interspersed with regular manual punch-downs (breaking up and submerging the layer of skins, stems and seeds). Vatting lasts for one month whilst maturation takes place in French oak barrels for between 12–16 months. Its deep ruby hue delivers an intense nose and its fine integrated tannins make for a perfect pairing alongside roast or grilled lamb.