Son of a Beaujolais winemaker, Pierre Cotton learnt the ropes with several internships with natural winemakers in the Loire, close to Rablay-sur-Layon. He then retunred to the family domain, which he began converting to organics. In 2014, he produced his first cuvée under his own name. Indigenous yeasts, carbonic maceration in concrete vats, élevages in large barrels: those are the secrets to his success. He is following in the footsteps of Jules Métras and Yann Bertrand, flying the flag for his region and its terroirs.

Pierre Cotton jests with his family name, attaching it to this certified organic cuvée. Vinification uses indigenous yeasts and maturation lasts 11 months in tuns (of which 15% are used). Burgundian in profile, it can easily cellar for between five and ten years. A bouquet presents aromas of forest fruits, mild spices and flowers (violet, peony). Full-bodied and fleshy in the mouth, with an elegant finish.