The Folle Blanche grape that is typically used to make Cognac, has very thin skin and problems reaching optimum ripeness. The AOC authorizes 78 hl/ha and 300kg/ha of sugar added, so most producers don’t wait for this optimum natural ripeness and take the easy (although resulting in bland flavor) way. Marc Pesnot, on the contrary, harvests his grapes when they are ripe, helped by lowering the yields – sometimes as low as 8hl/ha – and caring for the vines organically.
Vineyard: 90+ years old vines on schist, farmed organically by Marc and his team.
Varieties: Folle Blanche (also known as Gros Plant)
Making of: the grapes are hand-harvested, destemmed, gently pressed and then fermented spontaneously in fiberglass tanks. They rest there for about the year, without racking or batonnage. Bottled unfined, with a bit of sulfur and a light filtration through terre diatomé.
Tasting Notes: Pretty aromas of preserved lemons. Works beautifully with shellfish, grilled chicken, fish, hearty garden salads or simply by itself.
Vineyard: 90+ years old vines on schist, farmed organically by Marc and his team.
Varieties: Folle Blanche (also known as Gros Plant)
Making of: the grapes are hand-harvested, destemmed, gently pressed and then fermented spontaneously in fiberglass tanks. They rest there for about the year, without racking or batonnage. Bottled unfined, with a bit of sulfur and a light filtration through terre diatomé.
Tasting Notes: Pretty aromas of preserved lemons. Works beautifully with shellfish, grilled chicken, fish, hearty garden salads or simply by itself.
