Frederic Cossard started his business in 1996 and now farms 7 hectares, producing his own wine in Saint-Romain. He began his career in the milk trade and then worked as a wine merchant before deciding to make wine. He started with a rented property in Saint Romain, then bought a house with a cellar in the village in 1998, where he began producing his own wines until moving to his current cellar. Frederic Cossard is a natural producer. The winemaking is sulphur dioxide-free. He uses a long maceration of five to six weeks, and the malolactic fermentation occurs while the wine is still on the skins. The barriques he uses are cleaned with ozone, not sulphur dioxide. Natural fermentations of the whites can take up to 6 months: without any agitation of the lees.