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Pascal Cotat – Sancerre Les Monts Domnés – 2023
One of the labels that sets the company apart is “Mont Damnes,” which reflects its core working philosophies. A beautifully crafted pure Sauvignon, it comes from the foot of the mountain where the vineyard is located, with over 30 years of chalky limestone soils that promote excellent longevity over the years. Meticulous selection of the grapes followed by spontaneous fermentation in temperature-controlled wooden vats, aging takes place in used tonneaux for several months before bottling without filtration. One of the most successful expressions of Sancerre, intense notes of fruit and creaminess without woodiness, softness that presents excellent minerality and freshness.
- Producer: Pascal Cotat
- Name: Sancerre Les Monts Domnés
- Grape Variety: 100% Sauvignon
- Vintage: 2023
- Alcohol Content: 13,5%
- Bottle Size: 750 ml
- Production:
Productive Notes: spontaneous fermentation in wooden barrels with temperature control. Aged in used tonneaux for several months.
Wine naturally contains solphites
90,00€
1 in stock
Description
If you travel along the Loire region, you will find yourself in a world dominated by white grapes that are a spectacular display, such as Chenin Blanc and Sauvignon Blanc. This is a legendary area for white wine production, populated by micro-wineries like true boutiques that produce only wonders, among which is Pascal Cotat. A domaine dating back to the 1940s, managed by his father Paul, who separated from his brother in the 1990s and taught his son Pascal everything he knew. We are in Chavignol, within the Sancerre appellation, an iconic place in the world for Sauvignon, where the family manages 2.4 hectares in an area rich in white limestone marl called “Terres Blanche” at the foot of Mount Damnes.
The winery has always focused on conveying the pure essence of the territory, with clean, minimal interventionist practices using uncertified natural organic crops, dividing the vineyards by altitude and exposure, where we find “Mont Damnes” and “La Grande Cote,” and harvesting at extreme ripeness in order to obtain great complexity in the final product. Indigenous yeasts are used in fermentation and tonneaux are used to extract the citrus, round and mineral characteristics of the wines through the fine lees during ageing. This original approach to winemaking has allowed the winery to be considered one of the most important in the region today, with a limited production of 15,000 bottles per year. Pure, high-level refinement.
