Frédéric Cossard

Saint-Romain, Bourgogne

Ploussard Qvevris


Ploussard from a fifty year old parcel in Rotalier, this spent three weeks on skins as whole bunches in open top fermenters, before being pressed off to Georgian qvevri to finish fermentation and nine months of élevage. It is almost impossibly pure, with a taut, delicate structure and cleansing minerality. A beautiful expression of the grape. 

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