Cotta reflects our shift toward lighter, vineyard-first winemaking. Thirty years ago oak was essential; today, with the quality of fruit we’re growing and the way we farm, it plays a far smaller role. Using less oak lets the sites speak more clearly.

Cotta fits the way people are drinking now—wines lighter in structure but not in flavour. It’s a restaurant-focused range built around purity, regionality and confidence in our fruit, and it marks the direction we’re taking across our winemaking.