La Pepie Cot
- Red
- Côt
Winemaking Information
The grapes are destemmed and macerate for a week. A four day cold fermentation with indigenous yeast is carried out before maceration. Only the free-run juices are kept for this cuvée. There is a five month maturation in stainless steel. S02 additions are three grams per hectoliter after malolactic fermentation.
SO2: During winemaking
Fining/Filtration: Unfined/Unfiltered
Vineyard Information
Appellation: Vin de Pays du Val de Loire
Soil Composition: Gravel, Clay, Sand, Granite
Farming: Organic (certified)
Fun Facts: The wine is classified as a Vin de Pays du Val de Loire as there is no allowance for red wine in the Muscadet AOC.
Thanks to importer Louis/Dressner for details above