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

4,185.00 ฿
 
4,185.00 ฿
 

Soil: Calcareous clay. Maceration: Carbonic maceration, 10 months in special stainless steel tanks that can maintain CO2 at 0.2 atmospheres. Fermentation: 6 months with wild yeast. Aging: 10 months in special stainless steel tanks, 5 months in stainless steel tanks.

The harvest took place on October 12th, with a yield of 30hL/ha. The grapes were sourced from a producer in northern Alsace with 25 years of experience in biodynamic farming. The grapes are from the same Grand Cru vineyards as those used in the direct pressing of the Raffling, and are macerated using the same method. This year, bioplastic corks from Aldea Seal, which are expected to be an alternative to natural corks, were used on a trial basis. This skin contact cuvée is a special cuvée made with 100% grape juice, and Fred has used his own unique brewing method to extract every last bit of flavor.

The wine is a slightly cloudy amber-orange in color. Its aromas include orange, osmanthus, and fukujinzuke pickles. The wine is mellow and fruity, with orange-like citrus extract blended with cute acidity, a hint of bitterness, and fine-grained tannins like black tea, gently tightening the aftertaste.

Product name: Skin Contact Ruffling

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 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.