The oldest vines Xavier tends are Côt, many of which are now around 130 years old. Not only do they provide a depth of concentration and complexity of flavor, but they also serve as a source for his new plantings. Xavier’s Côt comes from five different plots: Les Bordiers, Bel-Air, Le Grand Poirier, Chesnay, and Rocher. Soils range from sandy clay to rockier clay-limestone and all over the ever-present tuffeau bedrock. Employing 2/3 whole cluster fruit during fermentation and maceration lasting 3 weeks, it is aged in 500L French oak barrels and foudres for one year before release.
