Pascal Cotat has long been associated with some of the most distinctive Sauvignon Blancs of Sancerre, produced from steep vineyards around Chavignol. The domaine’s approach is built around very late hand harvesting, allowing the grapes to reach full maturity while retaining the natural tension of the limestone-rich soils. Fermentations take place with indigenous yeasts in older barrels, followed by traditional ageing with very little intervention. This method gives the wines their characteristic depth, texture and remarkable ageing potential. Today, the domaine is entering a new chapter with Aymeric Fleuriet, who is continuing the style and philosophy established by Pascal over many years.