Frédéric Cossard

Frédéric Cossard founded Domaine de Chassorney in 1996 in Saint-Romain, Burgundy. He decided from the start to cultivate his grapes organically and to produce natural wines, without inputs. His thinking is based on his experience in the world of milk and cheese, where hygienic conditions and precision allow the production of raw milk cheeses. If it is possible to do it with milk - a highly fragile material - why wouldn't it be possible to do it with wine? It is therefore alongside Dominique Derain, Claire Naudin, Henry-Frédéric Roch & Philippe Pacalet that he is part of this first generation of Burgundians to question conventional viticulture and technical winemaking.
Its philosophy remains unchanged since its beginnings: work the soil and the vines as naturally as possible, to then be able to simply accompany the wines during vinification. Domaine de Chassorney has been cultivating several hectares of vines for nearly 25 years between Saint-Romain, Auxey-Duresses and Savigny-les-Beaune, among others. The reds are vinified using the whole harvest, often maceration in wooden vats. The estate continues to experiment with aging with the recent abandonment of oak barrels in favor of concrete eggs, qvevris (Georgian amphorae) and glass wine globes.
In 2006, he set up the Frédéric Cossard company with his wife, Laure, where he vinified organic grapes from the greatest climats of Burgundy (Puligny-Montrachet, Meursault, Vosne-Romanée, Morey-Saint-Denis, etc.) as well as grapes from Jura, Beaujolais or even the Rhône Valley.
Today, more than fifty vintages come out of Frédéric Cossard every vintage.
All wines are vinified with native yeasts, without added sulfur and without technical makeup.