The late Pierre Ferrand in the distillery
You can FEEL the skill of a master when you visit a great distillery, the atmospheric accumulation over time of constant close attention to every detail.
One of the last estate cognacs. This is the harvest in the 1920s
Pierre’s cognacs are hand-distilled from grapes grown in the family’s small vineyard near Segonzac, home to some of Cognac’s finest grapes. The estate, La Nérolle, and the vineyard are in the heart of Cognac’s finest grand champagne soils. The Ferrand family tends the vines, harvests the grapes, crushes and makes distilling wine using wild yeasts, then distills the wines on two hand-operated potstills.
Traditional methods
Traditional methods mean hands-on work that gives you a deeper understanding of what you’re doing. You develop a non-verbal sense of what’s right or wrong with the process. You tune in. Some modern things are better: propane gives you way more control ove your distillation run than a wood fire, but the rush to cut costs and save time has essentially debased most modern commercial spirits production.
There are cognacs in the family’s cellars distilled by Pierre’s great-grandfather.
Aging is in standard 350-liter cognac barrels; theirs are Limousin oak. Relatively few of the barrels are new: the family believes in cognacs that are lightly oaked: oak as a backdrop to the complex and varied flavors and aromas so beautifully focused and enriched by distillation.
The finest cognacs come from the grande champagne district
Champagne means open countryside: soils so thin that the land is not forested. such soils are usually mineral (limestone) and produce grapes with high acidity, which distill into cognacs of deep focus that age well. Grapes that struggle to grow have wonderful flavor and complexity.
Knowledge, experience, and skill
All of this means very little absent the skills, talent, and knowledge of the distiller and cellar-master, knowledge and expertise handed from father to son to grandson: how best to tend grapes, the precise time to harvest, use of yeasts, modes of distillation, adjusting techniques to suit the wines of the current vintage, secrets of aging and blending specific to cognac distilled from the family’s grapes: this cannot be duplicated.
The late Pierre Ferrand in the distillery
You can FEEL the skill of a master when you visit a great distillery, the atmospheric accumulation over time of constant close attention to every detail.
One of the last estate cognacs. This is the harvest in the 1920s
Pierre’s cognacs are hand-distilled from grapes grown in the family’s small vineyard near Segonzac, home to some of Cognac’s finest grapes. The estate, La Nérolle, and the vineyard are in the heart of Cognac’s finest grand champagne soils. The Ferrand family tends the vines, harvests the grapes, crushes and makes distilling wine using wild yeasts, then distills the wines on two hand-operated potstills.
Traditional methods
Traditional methods mean hands-on work that gives you a deeper understanding of what you’re doing. You develop a non-verbal sense of what’s right or wrong with the process. You tune in. Some modern things are better: propane gives you way more control ove your distillation run than a wood fire, but the rush to cut costs and save time has essentially debased most modern commercial spirits production.
There are cognacs in the family’s cellars distilled by Pierre’s great-grandfather.
Aging is in standard 350-liter cognac barrels; theirs are Limousin oak. Relatively few of the barrels are new: the family believes in cognacs that are lightly oaked: oak as a backdrop to the complex and varied flavors and aromas so beautifully focused and enriched by distillation.
The finest cognacs come from the grande champagne district
Champagne means open countryside: soils so thin that the land is not forested. such soils are usually mineral (limestone) and produce grapes with high acidity, which distill into cognacs of deep focus that age well. Grapes that struggle to grow have wonderful flavor and complexity.
Knowledge, experience, and skill
All of this means very little absent the skills, talent, and knowledge of the distiller and cellar-master, knowledge and expertise handed from father to son to grandson: how best to tend grapes, the precise time to harvest, use of yeasts, modes of distillation, adjusting techniques to suit the wines of the current vintage, secrets of aging and blending specific to cognac distilled from the family’s grapes: this cannot be duplicated.
Pierre de Segonzac Cognac XO
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The late Pierre Ferrand in the distillery
You can FEEL the skill of a master when you visit a great distillery, the atmospheric accumulation over time of constant close attention to every detail.
One of the last estate cognacs. This is the harvest in the 1920s
Pierre’s cognacs are hand-distilled from grapes grown in the family’s small vineyard near Segonzac, home to some of Cognac’s finest grapes. The estate, La Nérolle, and the vineyard are in the heart of Cognac’s finest grand champagne soils. The Ferrand family tends the vines, harvests the grapes, crushes and makes distilling wine using wild yeasts, then distills the wines on two hand-operated potstills.
Traditional methods
Traditional methods mean hands-on work that gives you a deeper understanding of what you’re doing. You develop a non-verbal sense of what’s right or wrong with the process. You tune in. Some modern things are better: propane gives you way more control ove your distillation run than a wood fire, but the rush to cut costs and save time has essentially debased most modern commercial spirits production.
There are cognacs in the family’s cellars distilled by Pierre’s great-grandfather.
Aging is in standard 350-liter cognac barrels; theirs are Limousin oak. Relatively few of the barrels are new: the family believes in cognacs that are lightly oaked: oak as a backdrop to the complex and varied flavors and aromas so beautifully focused and enriched by distillation.
The finest cognacs come from the grande champagne district
Champagne means open countryside: soils so thin that the land is not forested. such soils are usually mineral (limestone) and produce grapes with high acidity, which distill into cognacs of deep focus that age well. Grapes that struggle to grow have wonderful flavor and complexity.
Knowledge, experience, and skill
All of this means very little absent the skills, talent, and knowledge of the distiller and cellar-master, knowledge and expertise handed from father to son to grandson: how best to tend grapes, the precise time to harvest, use of yeasts, modes of distillation, adjusting techniques to suit the wines of the current vintage, secrets of aging and blending specific to cognac distilled from the family’s grapes: this cannot be duplicated.
Customer Reviews
Out of all the bottles of XO cognac that I tried and I have been drinking cognac over 40 years these bottles are the best and didn’t cost me $4000 and looking to buy 2 more .
