Pascal Cotat Rosé Chavignol Sancerre 2024 farming 10

farming 10

Vines are trained in the traditional 'Pergola Trentina' allowing for proper ventilation

The nose is bright with citrus zest

Secondary fermentation in bottle with starter made from the grape must that is kept frozen from harvest

100% organic farming came to fruition in 2002

Pascal Cotat Rosé Chavignol Sancerre 2024 farming 10This is not a pool side ros. Pascal makes it from old vine Pinot Noir, harvested late and fermented in old wood, the same way he handles his whites. The result is a structured, saline, mineral driven ros with serious frame and a long finish. Drink it now with food, or hold it for a few years and watch it deepen. One of the more uncompromising ross you can buy in NYC right now, and one of the only ones that rewards cellaring.