Vinification and ageing
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The vinification process at Cos is adapted to the nature of the harvest, thereby enabling an optimum expression of the terroir; this has been further improved with our new cellar.
Rigorous sorting of the grapes, pumping over through racking off by gravity with the help of four lift-operated vats and precise control of fermentation temperatures make it possible to obtain a selection of the softest tannins and maximum preservation of the fruit.
Maturing in new barrels made from prime merrain oak discretely highlights flavours and aromas with a well-balanced woodiness. Grapes from the youngest vines are blended to make Cos’s “second wine”, Les Pagodes de Cos. Our grand vin, Cos d’Estournel, spends eighteen months in barrels; our second wine, Les Pagodes de Cos, stays for twelve months.
A strict final selection reduces production to between 200,000 and 380,000 bottles depending on the vintage.
