Fred Cossard is a natural wine guy who started his domaine in 1996, and now farms 7 hectares (all rented), making his wine in Saint-Romain. He began his career in the milk trade and then worked for a while as a wine merchant before deciding to switch to making the stuff.
He began with a rented facility in Saint Romain, then bought a house with a cellar in the village in 1998, where he made his wines until he moved to the current winery, also in the village. Vinification is without any sulfur dioxide at all. Cossard uses a long maceration of five to six weeks, and malolactic fermentation occurs while the wine is still on the skins. The barrels he uses are cleaned by ozone – not sulfur dioxide. The natural fermentations of the whites can take up to 6 months: there is no stirring of the lees at all.