DOMAINE MAXIME COTTENCEAU

Maxime Cottenceau

Maxime Cottenceau studied viticulture and oenology in Beaune while working alongside the talented Vincent Dureuil from Domaine Dureuil-Janthial in Rully. After three years with Vincent Dureuil, Maxime settled back in his hometown of Buxy, just south of Givry in the Cote Chalonnaise, to take over the family estate.

Historically, wines of Buxy have always been highly regarded by the Cluny monks, and nowadays, this little town is considered as the centre point of Montagny appellation. Before World War I, the southeast facing slopes of limestone and clay in this area were mostly planted to Gamay and Aligote, but it’s now renowned for its Chardonnay which is currently the only allowed variety.

When Maxime took over the family vines in 2018, he decided against continuing the family’s tradition of selling off their grapes. Starting his own winemaking instead and bottling from 2.8 hectares of his family finest plots. Maxime immediately put a stop to the use of herbicides, cultivating the soils and began organic conversion in 2020. Today Maxime’s farms account close to 4 hectares of vines.

With only two vintages under his belt, the young winemaker has already implemented practices worthy of the great estates. Grapes are hand-harvested in small crates of 25kg, and rigorous sorting is done at the winery.

Whites are slowly pressed for more than three hours and then barrelled with lees in 228 litres Chassins barrels.

Reds are fermented in wooden vats with more than 50% whole cluster, seeing a month’s maceration with pipeage by foot and a heated post-fermentation maceration.

Ageing is rather long considering the standards of Montagny, whites will spend a minimum of 12 months in barrels and 6 months on the lees in tanks before bottling. A minimal amount of SO2 is added before barrelling and also before bottling if needed.

Needless to say, all cellar work and vineyard work are done following the lunar cycles in true Biodynamic style. A truly exciting domain that is worth following up.

Whites are slowly pressed for more than three hours and then barrelled with lees in 228 litres Chassins barrels.

Reds are fermented in wooden vats with more than 50% whole cluster, seeing a month’s maceration with pipeage by foot and a heated post-fermentation maceration.

Needless to say, all cellar work and vineyard work are done following the lunar cycles in true Biodynamic style. A truly exciting domain that is worth following up.