Tattarrattat has a gentle natural fizz along with delicious fresh red fruits, tart cherry, and crunchy red apple. Organically fermented and preserved without the use of sulphites using carbonic gas. Vegan certified.

Commonly used in the Beaujolais region, Picoron decided to explore the carbonic maceration technique to break the rules of the classic Bordeaux winemaking. Tattarrattat is produced with their plot called "Terrasses Bas" from clay and limestone terroir.

Harvested in full bunches, directly tanked and inert with carbonic gas. The result is lively Merlot and a pure fruit expression. No sulphites added.

At Château Picoron, they explore the potential of the great grape, that is; Merlot, all grown in plots surrounding the Château. The wines are not blended, each is produced from a single plot of grapes, from their 4.5ha vineyard. An honest expression of the terroir on the famous Saint-Émilion clay & limestone ridge.

"Full bottle 1,143 g. Cork and wax stopper. 100% Merlot vinified using carbonic maceration. Estate-grown grapes, vinified at Château Picoron in Castillon, Bordeaux, owned by Glenda and Frank Kalyk. The back label says, 'This wine is made following the OUVIPO philosophy (Ouvroir de Vins Potentiels). Made honoring natural and self-imposed constraints.' Made without added sulphites.

The cherry-bubblegum aroma of carbonic maceration. Like a mouthful of cherry cola! Very slight spritz. Anise. Crunchy acidity. Quite fun!"
15.5 points.
Tamlyn Currin, Jancis Robinson Purple Pages (December 2021)