# On L'appelle Négrette Fronton Rouge (2025)

- **Producer:** Château Coutinel
- **Colour:** red
- **Type:** still
- **Grapes:** Négrette
- **Region:** South West France, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €13
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** blackberry, blueberry, cherry, plum, violet, chocolate

## About this wine

Château Coutinel, managed by the Arbeau family since 1920, is located in Labastide-Saint-Pierre, north of Toulouse in Southwest France. Today, fourth-generation siblings Géraud and Anne Arbeau run the estate, combining oenological expertise with a modern, playful approach to winemaking. This cuvée, "On L'appelle Négrette" (meaning "We call it Négrette"), pays humorous homage to the star grape of the Fronton appellation, listing its historical synonyms on the label. While Fronton AOP rules typically mandate blending Négrette with other varieties, this wine stands out as a rare, pure 100% monovarietal expression of the grape, showcasing its unique regional identity.

## Interesting facts

- The label lists historical synonyms for Négrette, including Folle Noire, Mavro, Chalosse Noir, and Pinot Saint-Georges.
- Co-owner Anne Arbeau holds a PhD in fluid mechanics before returning to run the family estate with her winemaker brother Géraud.
- While Fronton AOP rules usually require blending, this cuvée is a rare 100% monovarietal expression of Négrette.
- The vineyards are planted on 'boulbènes', a unique regional soil rich in iron oxide that gives the wine its mineral spine.

## Food pairing

The rustic, structured tannins and vibrant acidity of this Négrette cut beautifully through the rich, fatty textures of traditional Southwest French cuisine, such as duck confit and Toulouse sausage. The wine's intense dark fruit profile complements the savory, gamey notes of duck and cured meats, while its mineral undertones harmonize with earthy mushroom dishes.

## Wine making process

The grapes are sourced from certified organic estate vineyards planted on "boulbènes"—acidic, iron-rich sandy-loam soils that impart a distinct mineral complexity. The vines average 25 years of age and are meticulously managed with manual de-budding and selective leaf-pulling. In the cellar, low-intervention principles guide the process. Fermentation is carried out using native yeasts, followed by semi-carbonic maceration in temperature-controlled stainless steel vats to preserve the fresh, crunchy fruit character of the Négrette grape. The wine is aged for 10 months in tanks without any oak contact, and is bottled unfined, unfiltered, and with minimal added sulfur.