Cognac Esprit Organic
It has been here for more than 20 years.
We are proud to be established in the Fins Bois cru, a cru we proudly claim. It is the major cru of our region and runs through many bottles of Cognac.
Our estate is located near Jarnac and benefits from chalky Champagne soils as well as clay-limestone and groies soils from Fins Bois. This diversity brings fine aromatic complexity to our cognac spirits.
We respect the soils by growing vines without chemical products or pesticides. Clover and fava bean grow among our vines and help regenerate the soils. Vine management is adapted to each soil type and plot.
The aim is to obtain healthy grapes of the best possible quality. We cultivate diversity: the estate includes three white wine grape varieties, Ugni Blanc, Colombard and Folle Blanche.
This is a technique specific to our house, passed to me by my father, who inherited it from his mother. It highlights the roundness of the cognac spirits and develops the intensity of the aromas of our cru.
We distil in two copper stills of 16 hl and 20 hl to express the aromatic complexity we value so deeply.
Fanny passionately oversees the ageing of our cognac spirits. She takes her time and lets this magical stage unfold. She carefully selects her barrels according to wood grain, toast and capacity.
She relies on diversity to build complexity. The tannic potential of oak is as rich and varied as the organoleptic characteristics of the grape varieties used.
This complex stage calls on all our senses, because the goal is to create a balanced, rounded, aromatic Cognac that is above all enjoyable to drink.
Francis, Fanny’s father, is never far away to taste with us. Sharing and listening matter to me. We take so much pleasure in making this Cognac. Sharing is half the work.
Like every stage in making this Cognac, bottling also takes place on the estate. It is done by hand, as it used to be.
We take particular care with the dressing of our bottles.
