B.Cool Lot BR20

RÉGION

N/A

Pays

France

B.Cool Lot BR20 B.Cool Lot BR20
Created by potrace 1.15, written by Peter Selinger 2001-2017
×
10,15 €
bio
sans sulfites ajoutes
VIN ROUGE
complexe
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B.Cool Lot BR20

B.Cool Lot BR20

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House founded in 2003

One of the widest selections of the web of authors' wines and craftsmen

Features

"Nous sommes basés sur notre ferme familiale au sud de Gaillac depuis 1995 et notre travail se concentre sur l’agriculture biologique et à petite échelle. Nous avons un petit troupeau de vaches de race rustique, sur le reste de la ferme, nous cultivons des lentilles, du soja et des céréales anciennes pour la farine et le pain. Nos 12 hectares de vigne poussent sur des sols constitués de sable, de limon et de graves. Nous vinifions nos vins d’assemblage ou de cépage dans des cuves en ciment."

Cépage : Braucol 100 % (appelé aussi Fer Servadou ou Mansois)

Age des vignes : 40 ans

Terroir : boulbènes graveleuses exposées nord/est.

Conditions générales de travail : Toutes nos vignes sont conduites selon les règles de l’agriculture biologique Elles ne reçoivent donc aucun produit chimique de synthèse et nous arrêtons tous les traitements un mois avant la vendange. Les amendements sont d’origine organique et le désherbage se fait mécaniquement, voire parfois manuellement.

Vinification : La vendange est manuelle afin de pouvoir trier les grappes. Les raisins sont acheminés en tapis élévateur jusqu’à la cuve. En début de fermentation nous maîtrisons les températures pour démarrer la transformation des sucres en alcool, sans dépasser 25 °C. Nous n'ajoutons ni soufre ni levure ni sucre à la fermentation. La durée de cuvaison est de 21 jours, sans remontage mais uniquement des pigeages manuel. Nous pressons le marc avec un pressoir vertical, plus lent mais moins agressif, ce qui nous permet d’incorporer les vins de presses au jus de goutte. L'élevage se fait ensuite en cuve ciment.


Dégustation : la robe est grenat sombre translucide. Le nez est très expressif, sur le cassis frais, le poivron grillé, le poivre et le menthol. La bouche est ronde, ample, veloutée, avec une matière charnue, aux tannins légèrement accrocheurs, dotée d'un p.. de fruit (on n'est pas loin de l'explosif). La finale dévoile une mâche (très) gourmande.

Sans sulfites ajoutés

Alc 11 % Vol

What is an author wine?

This can be so diverse depending on the personality of their sire, that it is easier to define what it is not. An author wine is anything but a standard, stereotypical wine, made to please as many people as possible. It is therefore rarely produced in millions of copies, copying itself from vintage in vintage.

An author wine is therefore a wine that does not look like that of the neighbor. Which from year to year will evolve according to the vagaries of the weather and the mood of the author - the two that can be linked. Because the author does not rely on market studies to carry out his boat. He makes his wine as he feels, as he likes, as he can, sometimes ... and too bad if he does not please everyone.

This is why author wines are sometimes classified as "table wine" or "France wine". Because the winemaker did not plan the authorized grape variety*, makes the assembly or vinification recommended in the name **. He is often a bit rebellious, our author. But that is why we like it! ... That said, author's wines are not systematically marginal: they are present in most of the appellations, and can be part of the elite of these this***. Because they are not content to have personality: they are good, in addition! With in general aDegree of TorchabilityVery high: we never tire of it at the end of the first sip.

As author's wines are not chaptalized, levied, hacked ... They can have very different profiles depending on the vintage. It is up to us (resellers and consumers) to accept them as they are, and to remain faithful to the producers, because they need us to continue their activity.

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* For example, theTouriga Nacionalin the Minervois, or theSyrahIn Forez ribs. They are crazy, these authors!

** Some winegrowers dare to produceSweety with Mourvèdre or oneNatural sparkling with Pineau d'Aunis

*** Like those of Jean-François Ganevat in the Jura or Zind-Humbercht in Alsace

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