The vinification process at Cos adapts to the characteristics of the harvest, thus favouring the expression of the Terroir.

A meticulous selection of the grapes, a careful pumping-over of the must and a precise control of fermentation temperatures are parameters which help to select the mellowest tannins and to preserve the fruit. Ageing the wine in new oak barrels discreetly brings out the aromas and savours through a perfect balance of woodiness.

A final and rigorous selection limits the château production to 200.000 to 380.000 bottles, depending on the vintage. The grapes coming from the youngest vines will be blended in the "second wine", Les Pagodes de Cos.



Bottling is carried out in springtime in the château's air-conditioned bottling room.

When ready for departure, the bottles are wrapped into white tissue paper and placed in wooden boxes in order to get a perfect presentation.