Elegant and easy-drinking in its youth, this wine will age well, developing notes of spice and a certain iodine/saline character. A Picpoul de Pinet that could grace a dining table or be enjoyed as an aperitif, with seafood or cheese.
The grapes are picked early in the morning to keep them at optimum temperature. A short, 4-hour maceration takes place before pressing. Fermentation also takes place at low temperatures. After alcoholic fermentation, the lees are stirred weekly for two months. No malolactic fermentation.
In 2007, Laurent Calmel joined J Joseph’s fifteen years old trading company that specialized in Languedoc Roussillon wines coming from Private cellars. Both of them decided to take up a new challenge: vinifying in the most natural way a range of great Languedoc Roussillon wines on hardly known appellations from a strict selection of parcels cultivated organically. This desire to prove the exceptional quality of these soils also relied on complete transparency of the wines. Their cultural methods and vinification are widely described on their blog www.calmel-joseph.com.
The Coach House