Story
Frédéric Cossard
Volnay · Burgundy · France
In 1996, Frédéric Cossard established Domaine de Chassorney in Saint-Romain, Burgundy. Right from the outset, he committed to organic grape cultivation and the production of natural wines without any additives. Drawing on his background in the dairy industry, where stringent hygiene and precision are essential for producing raw milk cheeses, Cossard questioned why similar principles couldn't be applied to winemaking. Cossard's philosophy has consistently focused on treating the vineyards and soil as naturally as possible, which allows him to guide the wines through the vinification process with minimal intervention. For nearly a quarter-century, Domaine de Chassorney has been cultivating vineyards across various locales including Saint-Romain, Auxey-Duresses, and Savigny-les-Beaune.
“The red wines are typically produced from entire harvests and often undergo maceration in wooden vats.”
Recently, the estate has begun exploring different ageing techniques, moving away from oak barrels to alternatives like concrete eggs, Georgian qvevris, and glass wine globes. In 2006, Frédéric expanded his operations by creating a company with his wife, Laure. This new venture focuses on vinifying organic grapes from some of Burgundy’s finest vineyards—Puligny-Montrachet, Meursault, Vosne-Romanée, Morey-Saint-Denis—and includes selections from the Jura, Beaujolais, and Rhône Valley. Each year, Frédéric Cossard releases over fifty different wines, all fermented with indigenous yeasts and produced without added sulphur or any form of technical enhancement.
