Producer: Coudert Pere & Fils
Whole cluster, semi-carbonic maceration in concrete for 14 days. Eight months of selvage in foudre. One gram of S02 is added per hectolitre after malolactic fermentation. If deemed necessary, another gram is added at bottling.
The Clos de la Roilette is located close to the border of Moulin-a-Vent and has similar characteristics to that cru. It's bold and structured with intense fruit and a excellent length.