Le Cotelin

Expressive nose with very ripe white fruits aromas such as warm pear, cinnamon, and vanilla pod. The palate is supple with a round and powerful mouthfeel. A clear acidity enhances the wine all along the tasting and finishes with a slight sandstone flavour. This wine can be paired with both foie gras and desserts.

« Le Cotelin » is very pleasant and representative of Kimmeridgian Marls terroir.

Its freshness and minerality make it the ideal match to accompany you from aperitif to dessert. Excellent with fish carpaccio or a tomato and mozzarella salad.

The grapes are hand-picked at perfect maturity after a daily checking of the plot. Slow pressing (2h30 – 3h) at low pressure. The must is cleared in stainless steel tanks by cold settling on lees (8°C). The lees are resuspended into the must on a daily basis by « bâtonnage », to gain aroma precursors, texture and to fully reveal the minerality.

2/3 of the must are fermented in thermoregulated stainless steel tanks, the remaining third of the must starts the alcoholic fermentation in 600 litres wood barrels from 2001. The alcoholic fermentation lasts between 3 to 4 weeks, starting at 15°C to gradually reach 20°C.  Regular juice tastings take place all along the alcoholic fermentation process until the maturation.

The first racking is done between 5 to 15 days only for the 2/3 of the wine, after the end of the alcoholic fermentation. The wine in barrels is aged on lees for 6-8 months with stirring:  twice a week up to Christmas and once a week until spring. Then, the racking is done during the blend.