|Appellation||Côtes du Rhône|
|Grape Varieties||30% Grenache, 30% Mourvèdre, 20% Syrah, 20% Cinsault|
|ABV (Alcohol By Volume)||13.5-14%|
Type of Soil
Molasse seabed of the Miocene period covered by diluvial alpine deposits (rolled pebbles), identical to the vineyard of Châteauneuf du Pape.
Each variety is harvested manually and separately, then sorted in the cellar. The harvest is heated to 80°C (skins) and then cooled down to 20°C. Classic maceration occurs in cement tanks for 12 days. Pressing in pneumatic presses. Blending of the different varietals after malolactic fermentation. Ageing in Oak Foudres for 6 months.
Coudoulet de Beaucastel Rouge
Tasting: Appearance: bright and lively, with great depth.
Nose: Red fruits.
Palate: Luscious, with hints of thyme.
Lamb, duck, game, chicken and rare grilled beef, roasted, braised or grilled meats, mushroom