Located in the western portion of the Sancerre appellation, Chavignol has a unique type of soil called, in French, “terres blanches.” The region is essentially a chalk plateau (the same vein as is found in Chablis) with clay and limestone soils. The top vineyards, ‘Monts Damnés,’ ‘Grande Côte,’ and ‘Les Culs de Beaujeu,’ are perched on steep hillsides with little topsoil.
Cotat as a rule harvests by hand and very late, as pushing ripeness to the extreme is one element that gives these wines their weighty texture and complexity. While Cotat is not organically certified, his habits are more or less according to organic principles. He does not treat his vines with pesticides; uses only indigenous yeasts for fermentation; and follows the lunar cycle for racking. Wines are barrel-fermented in older demi-muids and aged in larger tonneaux. All wines are bottled unfined and unfiltered.