Skin Contact Rafling・Frederic Cossard・2020

Skin Contact Rafling・Frederic Cossard・2020

Product name: skin contact rough ring

Producer name: Frederic Cossard

Variety: Riesling

Region: France > Burgundy

Category: 白

Capacity: 750ml

$203.00
 
$203.00
 

Soil: muddy calcareous. Maceration: Carbonic maceration, 10 months in a special stainless steel tank that can maintain CO2 filling at 0.2 atmospheres. Fermentation: 6 months with natural yeast. Aging: 10 months in special stainless steel tanks, 5 months in stainless steel tanks.

The harvest date is October 12th, and the yield is 30hL/ha. The grapes we buy are from growers with 25 years of biodynamic experience in northern Alsace. Made with the same Grand Cru grapes used for Ruffling's direct press maceration. From this year, we have been using Aldea Seal's bioplastic cork, which is expected to be an alternative to natural cork, on a trial basis. Skin Contact is a special cuvée that Fred has carefully brewed in order to bring out the full flavor of 100% grapes.

The color is a slightly hazy amber-orange. Scents of orange, osmanthus, and Fukujinzuke. The wine is mellow and fruity, with citrus extracts like orange, cute acidity, a hint of bitterness, and fine tannins like black tea blending in to gently tighten the aftertaste.

 

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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 at his father's behest for a two-year internship at a dairy company near Boston, 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 information, he began knocking on the doors of Burgundy with just paper, pencil, telephone, 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 while being in charge of wine blending 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 Negociant Frédéric Cossard, which continues to this day.