Located in the small village of Chavignol, Sancerre, the Cotat estate began gaining acclaim under the direction of two brothers – Francis and Paul. They were working in the same cellar, producing one cuvée, and selling it under 2 labels. Later, the brothers were forced to split the domain as a result of legal issues, and handed the reins to their sons, Pascal and Francois.
At Francois Cotat, the viticulture and vinification are straightforward; no chemicals in the vineyard, hand harvesting is performed as late as possible to allow for additional ripening. Fermentation takes place in demi-muids, using indigenous yeasts. Wines are aged in old, large tonneaux, with one batonnage, and bottled unfined and unfiltered. The wines express intensity of flavours in in their youth and gain tremendous complexity with bottle ageing.