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. Some went to the Lambert family, and some 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.
Semi-sweet wine made from Cabernet Franc, Cabernet Sauvignon and Merlot. Made in a rather light style, the nose is full of aromas of dried fruit, raisins and rose flowers. On the palate it is full and quite rounded, but you can feel its youth. In addition to the fruit flavors, there is a delicate note of chocolate, the whole thing is reminiscent of a bit of Madeira wine. The finish is long and fresh, with an emerging aftertaste of cherries in the liqueur.
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.