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Matthieu has also consistently focused on innovation and minimal intervention in the winery. The grapes are harvested by hand and enter the cellar, which is operated exclusively by gravity. There they are destemmed, but not crushed. In 2006, Matthieu decided to use fewer oak barrels for vinification and began experimenting with concrete egg and diamond-shaped vats. The aim here is to achieve the most unadulterated expression of the fruit. From the 2017 vintage onwards, he decided to completely eliminate barriques from his winemaking. Both the
Cailloux breeze as well as the
billes noires are vinified with endemic yeasts while carefully punching down the marc for about two weeks before being gently pressed.
The "'Billes Noires' is made from a selection of fruit from the highest vineyards, which are drier and more exposed to the wind. This, combined with the fact that the topsoil here is shallower, forcing the vines to dig deeper into the granite rock, results in a more concentrated wine. It is aged for 24 months: the first 12 months in eight-year-old 500 and 600 litre demi-muids, followed by 12 months in a blend of 20 hectolitre diamond-shaped concrete barrels and 6 hectolitre egg-shaped concrete barrels. This is an intense wine with Aromas of black olives, ripe red fruits and fragrant Provençal herbs on the nose., with an impressive concentration of fruit and a mineral freshness on the palate.
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