All of the red wines at Cotton are vinified with native yeasts and without SO2 in concrete tanks, then age underground in century-old foudres that were originally built for holding beer, then were repurposed in the 1950s and 1960s.
Clay-limestone and colluvial soils
Vine ageOld vines
After a manual harvest the grapes go for a carbonic maceration vinification in whole bunches, spontaneous fermentation with native yeasts
ElevageAged in foudres and barrels for 8 months, unfiltered, unfined and no SO2 added.
Harvest typeHand Harvested