Morgon Cote du Py・Frederic Cossard・2020

Morgon Cote du Py・Frederic Cossard・2020

Product name: morgon cotes du pays

Producer name: Frederic Cossard

Variety: Gamay

Region: France > Burgundy

Category: red

Capacity: 750ml

Dhs. 290.00
 
Dhs. 290.00
 

(The following is from the importer's materials)
Soil: Schist mixed with sand. Maceration: Semi-maceration carbonic wooden tank for 21 days. Fermentation: One and a half months with natural yeast. Aging: 12 months in egg-shaped cement tank 40hL, 3 months in stainless steel tank.

Harvest date is September 1st. Yield is 40hL/ha! Vineyards over 100 years old! Grapes from Damien Coquelet! In 2020, Fred will be sourcing 100% of Damien Coquelet's grapes from Domaine de la Vigne.
With the concept of fermenting in Chassornay, he launched the négoce called Les un hauts in collaboration with Damien. They use egg-shaped cement tanks to bring out the pure flavor.

The ripe fruit of dark cherries is layered with the noble scent of rose petals and the bitter aroma of black chocolate. The wine is soft, juicy, and mellow, with the richness of the fruit permeating gently, and the minerality and fine tannins tighten the finish!

Product name: Morgon Cotes du Pays

Producer: Frederic Cossard

 

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Frederic Cossard

The current owner, Frédéric Cossard, launched Domaine de Chassolnay in 1996.
Frederic grew up in a family of dairy farmers with no connection to wine at the time, and under the influence of his strict father, he studied milk fermentation at ENIL (National School of Dairy Industry) in order to take over the family business. After graduating from school, he was forced to travel to the United States on his father's orders to train at a dairy company near Boston for two years, but he faded out after three weeks. After that, he decided not to take over the family business, so he left his father's care and jumped straight into the world of wine, which he had always been interested in. At the age of 23, he studied wine at the winemaking schools of Beaune and Savoie and started working for Cloutier with minimal investment. Frédéric Cossard With no prior knowledge, he started knocking on the doors of Burgundy with just paper, pencil, phone, and car, and gradually gained the trust of his customers by persistently negotiating wine deals. Along the way, he worked as a cloutier for 10 years, working as a wine blender at a négociant in Nuits-Saint-Georges. During that time, he said, ``I drank all the wine in Burgundy,'' and decided to start a domaine in order to create his own ideal wine. In 1996, he launched his long-awaited domaine with his mother-in-law (at the time). In 2005, they built a new winery, and the following year they started Négociant Frédéric Cossard, which continues to this day.