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Vinification: 100% destemming. There is no addition of yeasts, enzymes, or any chaptalization during vinification. Fermentation takes place during a period of 20-30 days under strict temperature control.
Aging: 18 months of aging in oak barrels (some new wood used). Bottling without fining or filtration.
Tasting Notes: The nose is very pleasant with notes of roasted meat and violet petal. The palate is fresh and pure with a minerality that is complemented by a lovely fruitiness.
Domaine Coillot was established in the village of Marsannay in the 1960s by Bernard Coillot, father of current owner Christophe Coillot. The estate is 11 hectares spread out over 12 different appellations. The vines range from 20-65 years of age, with yields that never exceed 32-40 hectoliters per hectare. Due to the low yields, production is small, with about 50,000 bottles of wine produced annually. Christophe’s philosophy is to make terroir-driven wines as naturally as possible, with the least amount of intervention in the vineyard. The estate practices sustainable farming and does not use insecticides, pesticides, or herbicides. Harvest is done by hand, and there is no addition of yeasts, enzymes, or any chaptalization during vinification. Fermentation takes place during a period of 20-30 days under strict temperature control. This is followed by 18 months of aging in oak barrels (some new wood used).
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