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Coudoulet White (#1854)

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François Perrin Château de Beaucastel
Category:Vineyard
Region:Rhône City:Courthezon
Price:N/A (EUR) Minimum:N/A
Organic:Yes Certified:Yes
Free Range:No Additives:No

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Domestic:N/A International:N/A
In Stock:Yes Delivery Time:N/A
Size:N/A Weight:N/A kgs
 

 

Area of production:
Within the Côtes du Rhône appellation, adjoining the vines of Château de Beaucastel, between Orange and Avignon. The vineyard of the Coudoulet de Beaucastel Blanc is 3 hectares (6 acres) in size.

Geology:
Miocene marine molasses with a layer of alpine diluvium (rounded pepples).

Grape varieties:
Marsanne 30%, Viognier 30%, Bourboulenc 30%, Clairette 10%.

Vinification:
Hand picked grapes are collected in baskets prior to sorting, pneumatic pressing and clarification of the must, fermentation partially in oak barrels and partially in steel tanks.

Maturing:
For eight months in barrels and steel tanks, before blending and bottling, without cold stabilisation.

Tasting notes
Colour: pale yellow.
Nose: peaches and honey.
Palate: Rounded and rich, full bodied with a balanced freshness and floral notes.

To serve:
Serve lightly chilled at 10°C in a fine glass.

We try to place the vine in its environment, that is to say in its relationship to the earth, to animal life and the stars, by which it is influenced

If a wild strawberry has more flavour than one grown in a hothouse it is because the former, even if smaller and less attractive visually, has grown in a natural environment. It has quintessential aromas, whilst the second, produced in a man-made environment, has its flavours diluted to favour its appearance.

The same goes for grapes. To make a wine of character, grapes must have flavours. All our decisions follow this logic of harvesting healthy, balanced grapes, intrinsically capable of producing a wine of great quality.

This is why, for example, we do not use chemical fertilisers, preferring a compost made on the property from a mixture of sheep’s manure and the previous year’s grape pressings (marc) which, once mixed into the soil, maintains its humus content and microbiological equilibrium.

Preventive treatments are reduced to a minimum; the natural nutrients in the soil improving the physiology of the plant and its natural resistance to disease. These conditions, which are desirable and which we try to obtain, enable us to avoid an escalation in chemical treatments. These are intended to destroy various parasites, but in fact produce a biological imbalance, engendering other parasites.

Through these organic methods, many natural diseases have been eradicated in the vineyard and we have now a strong population of birds, cicadas and lady-birds at Beaucastel.

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