Soils/exposure : Portlandian limestone. Subsoil: Kimmeridgian limestone. Exposure: South East.
Age of the vines : 50 years
Yield : 40 hl/ha
Certification : In conversion to “Organic Farming”
Vinification/aging : Manual harvest in 25 kg crates. Vinification: long and gentle pressing (about 3h30) with separation of the juices and separate vinification. Settling after 48 hours of cold stabilization (8°C). Yeasting with a neutral yeast that does not bring any artificial aroma, just those naturally present in the grape. Fermentation and aging in demi-muids (600 liters) thermoregulated for one year. Aging on fine lees with stirring if necessary. Fining with bentonite (natural clay) Filtration with cellulose plates and bottling after CO2 adjustment.
Taste and nose : The Cotelin is a rather solar terroir which gives a rich and complex wine with a very nice volume in the mouth and a balanced finish. It is made for laying down and can be eaten with grilled fish, white meats or goat’s cheese.
Food pairing : Wine that goes well with gourmet dishes, it knows how to accompany a wide variety of dishes, even with character.