The company philosophy is to respect both the land and the vine. therefore the approach is as natural as possible without adding or using chemical elements or herbicides.
Treatments for diseases are done through the use of sulfur in a minimal dose.
The harvests are carried out manually while no yeasts are added for the vinification to leave the wines their personality, daughter of the vintage and the land in which they grow.
Before being bottled, the wines rest in oak barrels for 12 to 15 months. Next to the domaine, the property has embarked on the path of shops where grapes are purchased and they are under the name of Frederic Cossard but they maintain the same philosophy both in the choice of grapes and in the processing phase in the cellar.