Domaine de la Pepiere La Pepie Cot Rouge
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PRODUCER: The estate was established by Marc Ollivier in 1984, Remi Branger joined him in 2007, followed by Gwénaëlle Croix in 2012. Marc had experience in the winemaking world from working for several years with his uncle in his winemaking estate which is in the same area as Domaine de la Pepiere. Remi studied viticulture and then joined Marc at his estate. Gwénaëlle never had any contact with the winemaking world (she was trained as an engineer, and had worked in industry for ten years before entering the world of wine).
WINEMAKING: Treillissage on three wires in order to achieve the best ripeness possible through more foliage, which enrich the berries in sugar. This technique, along with short pruning, ensures that they don’t have to chaptalize (add sugar to the juice) in the cellar. In 2006, they stopped using herbicides, opting instead to plough and lightly rake the soil. In 2007, they took their organic work a step further by treating vines only with copper, sulphur and several plant-based preparations. They harvest nettles, comfrey and horsetail along the Maine River and use these plants by steeping them, fermenting them or in the form of decoctions. Biodynamic preparations are used to reinforce the vines against disease and help the micro-biological life of the soils. The whole estate is certified in organic vitculture and is in transition to a biodynamic certification.
TASTING NOTES: Vibrant, bright and fruity wine with excellent texture, freshness and balance. Flowery (violets) on the nose, soft jucy raspberry fruit on the palate with good tension from the acidity. Uncomplicated yet utterly enjoyable