The name “Coquillas” evokes the presence of numerous shells in several plots of the property. Fairly deep garnet color; nose of fresh black fruits, liquorice and a touch of smoke; mouth all in harmony. A beautiful acid-alcohol-tannin structure, finishing quite long on mineral and finely peppery notes.
Château Coquillas Rouge
Terroir: Very deep Pyrenean gravel, sometimes on a clay-limestone subsoil.
Grape varieties: 50% Cabernet-Sauvignon and 50% Merlot
Vinification: 7 to 10 days of alcoholic fermentation then 3 to 4 weeks of maceration in tanks of 85 and 130 hl. Very precise temperature control. Fermentation temperature: 26-28 ° C max.
Malolactic fermentation in vats.
Aging in barrels: 12 to 14 months in barrels of 2 and 3 years. Collage: albumin (egg white).
Filtration: light before bottling.
Gastronomic alliance: Its dishes: piece of beef, wild mushrooms, American monkfish, duck with three peppers, soft cheeses.
The name “Coquillas” evokes the many fossils
shells which abound in one of the plots of
property. Average production: 70,000 bottles.