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The grapes are harvested by hand, with no yeasting or filtration. In the cellar, François opts for a very hands-off approach to winemaking. Fermentations are short to conserve all the wines' energy, and bottling takes place just before summer. It's a method he's been applying for years, and one that produces Sancerre wines of the highest quality! The three "grands crus", with their incredible ageing potential, require a few years' patience before they can be enjoyed at their peak. The "Caillottes" cuvée is more accessible in its youth. François Cotat also produces a highly confidential red and rosé wine, which only a select few are lucky enough to taste.