Cool Caaaaaaat

Volcanic Loire white wine! A chubby Chardonnay. Cool Caaaaaaat whispers the secrets of Auvergne volcanoes. Its golden colour, like a captive sunbeam, sparkles with exotic promise. This wine is the caress of a summer memory, the fleeting shadow of a ripe pineapple bathed in sunshine and tropical adventure. Each sip is a still journey, a slow escape, an invitation to drift away. Cool Caaaaaaat is the song of a golden wind, the murmur of vine leaves, the subdued light of a volcanic twilight. Cuvée: Cool Caaaaaaat Colour: White Region: Volcanic Loire Grape Variety: Chardonnay Appellation: Vin de France Vintage: 2023 Alcohol: 12.5% Size: 75cl Terroir Granite terroir, with a majority of sand and a bit of clay, east-facing vineyard, average altitude of 450m. Winemaking process Biodynamic viticulture. Hand-picked harvest, with grapes sorted on the vine. Direct pressing, light settling, spontaneous fermentation (indigenous yeasts) in 500L barrels (4/5) and concrete tank (1/5), vinification without added sulphites, bottling without filtration, addition of a micro-dose of sulphites before bottling (<10mg/L). The ingredients used are simple: healthy grapes. Blended after 7 months on fine lees, then bottled according to the cycles of the Moon. Winemaker This wine is a “four- hand”, created by Christophe Kaczmarek and Romain Paire, winegrower at Domaine des Pothiers, in the Côte Ronnaise AOP (a part of Auvergne called the “Volcanic Loire”). As always with Caaaaaaat, the wines are vinified, blended, bottled and packaged on the estate. From the vine to the cellar, everything is done with respect, with the aim of regenerating the soils, encouraging biodiversity and respecting the people who are part of it.

Starters Scallops au gratin: the richness of the Chardonnay blends perfectly with the sweetness of this dish. Creamy mushroom velouté: the earthy aromas of the mushrooms and the creamy texture of the velouté make this an almost perfect match. Main dishes Poultry with cream and morel mushrooms: a match made in heaven with creamy textures. Seafood or Parmesan risotto Roasted salmon with hollandaise sauce: the salmon's fatty texture and lemony sauce balance the wine. Cheeses Mature Comté Brie with truffles: a luxurious, gourmet pairing

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