Frédéric Cossard

Saint-Romain, Bourgogne



Ploussard from a plot of forty year old vines planted over clay and limestone in Arbois, this was harvested a week after the fruit from the ‘Qvevris’ and was fermented on the skins as whole bunches for three weeks before being pressed off to old barrels to rest for six months. The result is a slightly darker, deeper expression of the grape that is heady with spice, with plenty of bitters to finish.

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