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François Cotat





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1 wine

François Cotat

François’ pursuit of making wine naturally without any kind of human manipulation in the cellars can result in some of the most striking and honest examples of Sauvignon Blanc in the world that are true to nature, vintage and terroir. Allowing a natural balance to be achieved in his wine can often, unfortunately, go against the INAO grain. In 2002 François’ wines fermented above the INAO’s maximum 13% and had to be labelled Vin de Table. The same applied to François’ 2003s, which had too much residual sugar in them to be labelled Sancerre, as was the case in 1998.