Pineau des Charentes Rouge Giboin /17%/ 0.75l
Product description
A vineyard with a long tradition dating back to 1789, when, after the French Revolution, the lands in the Cognac region were divided among local peasants. Part of it went to the Lambert family. Over the years, they slowly moved away from traditional crops or cattle breeding towards viticulture. The Giboin family, who inherited the plots in a direct line from the Bouvier family, were masters of distilling in southern Charente and in 1870 were hit hard by the phylloxera epidemic. The difficulties were overcome and the two families then merged in 1953 with the marriage of Anne-Marie and Michel Giboin. From then on, they successfully ran the House of Cognac together.
The family has always placed emphasis on the production process, to this day using machines that are often decades old and are best suited to producing high-quality cognac. Great attention is paid to the maturation process, where the eaux-de-vie are initially aged in new barrels for about a year, then poured into previously used barrels and finally matured in the cellars, where over the years the cognacs develop slowly, the bouquet becomes more intense and the "rancio" appears.
Pineau des Charentes Rouge Giboin
Produced 100% from the Merlot variety. After manual harvesting, the grapes are destemmed and hot macerated, then after the vinification process it matures on the lees for 2 years, then matures in large, 600-litre barrels. On the nose it is very refined, full of aromas of red and black fruits, such as blackberry and currant. On the palate it has a good, yet very elegant structure, harmoniously developing towards the flavours of cherries in liqueur, a bit of dried plums, with a slightly vanilla base. The finish is long and expressive, with a delicate note of spices.
It tastes best when chilled to a temperature of 12-14 degrees. It is worth doing so, because despite its freshness, it gracefully gives off wonderful flavors and aromas. You can enjoy it drunk alone, but it also works well served on ice or in cocktails. In culinary combinations, its domain is desserts, preferably with a lot of liquid chocolate.