Among the oldest and best Cahors

Serge Dubs, the sommelier of the Auberge de l'Ill, the best sommelier in the world in 1989, chose Clos La Coutale to appear on his prestigious wine list. Great Parisian restaurants, such as Taillevent and Ambroisie (three stars in the Michelin Guide) and others as famous in the provinces as Aubergade, Pain Adour and Fantaisie (two stars in the Michelin Guide) have made the same choice. Listed in all the specialist guides - Gault et Millau, Hubert, Dussert-Gerbert - Clos La Coutale was the heart crush of the Hachette wine guide in 1989.

"My grandfather won a bronze medal at the Paris Agricultural Competition in 1895..."


Clos La Coutale

Clos La Coutale consists of Malbec and Merlot.
The average yield of 45hl allows a good maturity and a regular quality over the years.
The vinification is done in thermoregulated vats, regular punching down allows a good extraction of aromas and fruit.
Clos La Coutale is then matured in barrels and wooden casks for one year in order to obtain a good balance between tannins and fruit.


Grand Coutale

Grand Coutale is an exceptional wine that receives the greatest care.
The yield is 25hl, the whole grape picked by hand is fermented in wooden casks with manual punching down.
The blend of Malbec, Merlot and Tannat is then matured in a selection of new barrels for two years as soon as the alcoholic fermentation is complete. Regular stirring of the fine wine sediment produces supple and silky tannins.
Medal winner by all the great professional courts, the Grand Coutale offers all the expression of a great terroir and a know-how handed down over six generations.







THE LAST ELABORATED WINE: the Coutale Rosé Malbec


Thanks to a perfermentative cold maturation of a few hours, Coutale Rosé will surprise you with its intense aromas. The palate is very fruity, full and tasty; the finish is persistent and silky.

Côtes du Lot - IGP