Domaine François Cotat

The steep slopes (in the vineyards of Les Monts Damnés, Le Cul de Beaujeu, and La Grande Côte) make cultivation arduous and must be done entirely by hand. The grapes are late-picked for maximum flavour, and in the winery, François adopts a very traditional, non-interventionist approach, barrel-fermenting the juice in old demi-muids using natural yeasts.

At times, François' wines have had to be declassified to "simple" Vin de Table status due to a higher level of residual sugar or alcohol than the appellation's rules permit or simply because the local committee finds them too atypical.

François racks according to the phases of the moon. The wines develop with age and, in the best vintages, can be cellared for more than 50 years.