High concentration, silky tannins, and a fleshy feel on the tongue.
Specifications
| Vinification | The grapes, destemmed slowly to keep them intact, are placed in vats. Then begins the work of vinification: daily monitoring, density measurement, temperature control, and tastings in order to decide on the conduct of the vatting. This is also when they decide on the duration of vatting, which is between 15-21 days depending on the vintage and the expression of the wine sought. The grapes and the musts are cooled prior to a long pre-fermentation maceration in order to extract the fruit of the wine to come. Extractions are slow and gentle thanks to the daily choice, after tasting, of either pigeage, délestage, or remontage. The goal is to create wines full of substance and fruit, reflecting the terroir. After devatting, the pressing is carried out in successive stages with tasting at each stage to decide on the incorporation into the final cuvée. |
| Élevage | The wines are cooled and put into barrels: since 2008, in order to preserve the terroir and the fruitiness of the wines, only wines intended for long aging are aged with a proportion of new barrels, such as the Grands Crus. But all benefit from aging in oak wood, with barrels of 1 to 4 wines. After 10 to 12 months of aging on lees, the wines are then racked and blended in vats. The wines, neither fined nor filtered (with some exceptions) will be bottled at the beginning of the year, following the lunar calendar. |
| Harvest | The grapes are hand picked at peak maturity. As soon as they are harvested, the grapes are meticulously sorted by a team on the sorting table. |
| Serving Temp | 15-16°C |
High concentration, silky tannins, and a fleshy feel on the tongue. Fruity notes embellished by beautiful freshness. Very long and frank finish with aromas of blueberry cream and black cherry jam.
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