The 30 hectares of Coudoulet are located just east of the vineyard of Beaucastel on the other side of the A7 motorway.
Coudoulet is often considered the baby Beaucastel.
The soil from Coudoulet is made out of Molasse seabed covered by pebbles called “Galets Roulés”. They take in the heat during the day and let it if off slowly at night which gives a good start to the vines in the Spring.
The wine is made from Grenache 40%, Mourvèdre 30%, Syrah 20% and Cinsault 10%
Each variety is harvested manually and separately, then sorted in the cellar. The harvest is heated to 80°C (skins) and then cooled down to 20°C. Classic maceration occurs in cement tanks for 12 days. Pressing in pneumatic presses. Blending of the different varietals after malolactic fermentation. Ageing in Oak Foudres for 6 months.
The domaine was one of the very first to practice organic viticulture in 1950 and biodynamic in 1974. Organic, biodynamic