Ploussard・Frederic Cossard・2020

Ploussard・Frederic Cossard・2020

Product name: pool salle

Producer name: Frederic Cossard

Variety: pool salle

Region: France > Burgundy

Category: red

Capacity: 750ml

Dhs. 338.00
 
Dhs. 338.00
 

(The following is from the importer's materials)
Soil: Calcareous clay. Maceration: Semi-maceration carbonic wooden tank for 14 days. Fermentation: 2 months with wild yeast. Aging: 12 months in 17hL egg-shaped cement tank, 3 months in stainless steel tank.

The harvest took place on August 29th. The yield was 35hL/ha! The grapes were purchased from a producer in the village of Saint-Agnes in the southern Jura. Poulsard grapes are generally destemmed in the Jura because the stems turn blue. However, Fred waits until the grapes are ripe enough to harvest, and maceration is done on whole bunches, just like the Domaine does! He uses egg-shaped cement tanks to bring out the pure flavor!

The bright red fruit of raspberries is layered with the aroma of ginger and black tea. The wine is glossy, sensual, and full of juicy fruit, with a gingery spiciness and delicate finish. <br>The astringent taste of fine tannins gently tightens the aftertaste!

Product name: Poursal

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.