

Perfect for pairing with confits and cassoulets, this Le Chant du Cot Negrette Rouge is a full-bodied red wine from the Vinovalie winery in France.
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Warning: This product is age restricted to 18 or over.
The name Le Chant du Côt translates to The Song of Côt, with Côt being the traditional French name for the Malbec grape.
The bouquet is dominated by ripe dark berries, reminiscent of kirsch-style cherries, with floral hints of poppy and violet. On the palate, it is full-bodied and well-rounded, leading to a smooth finish with soft liquorice tannins.
Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week.
Country of origin: France.
Storage: This wine is ideal for drinking now but can be kept for up to 3 - 5 years from vintage.
Package type: Glass Bottle.
Recycling information: Bottle - Glass widely recycled.
Allergen Information: Contains Sulphites.
Dietary Information: Vegetarian, Vegan.
Brand: Le Chant du Cot.
Brand details: Founded in 1946, the Fronton winery now unites 52 cooperative members, cultivating 1,250 hectares of vines. Their philosophy is inspired by the spirit of Ovalie: 'The strength of the group surpasses the best individual.' Committed to quality and sustainable development, the cooperative actively engages in research and innovation to continuously enhance its winemaking practices.
Manufacturer: Mis en Bouteille par Vinovalie 81370 Saint-Sulpice, France.
Country of Packing: France.
Agent: Watermill Wines.
Grape variety: Negrette, Cot.
Current vintage: 2023.
Tasting notes: The nose is dominated by very ripe black fruit (kirsch cherry) with floral notes of peony and violet. On the palate, the wine is deliciously smooth and very mature, with fine, liquorice tannins on the finish.
Alcohol by volume: 12.5.
Units: 9.4.
Producer: Vinovalie.
Serving suggestions: Goes well with confits, cassoulets, meats in sauce and cheeses.
Winemaker: Cooperateur.
Vinification details: Stainless steel tank, pumping over for 1 hour every 4 hours at the start of fermentation, then 10 minutes every 2 hours.