Château de Fontpinot represents the exceptional qualities of a Grande Champagne Premier Grand Cru Cognac. Moreover, it is a very old Single Estate Réserve, issued exclusively from the Château’s own 788 acre domaine.

Being exclusively harvested, distilled, aged and bottled at the Estate, this Cognac is discerned the very rare (in Cognac) ‘Château’ denomination. This VIP XO Cognac is the result of very long ageing and dry cellaring, which confers a maximum of subtle and complex bouquet.

From the Château to a Tasting
Château de Fontpinot unleashes a veritable concentration of aromas: generous vanilla, wild flowers, and candied fruit recalling oranges and apricots, accompanied by nuances of Port and the famous ‘Rancio’, so characteristic of very old Cognacs. This very old Château de Fontpinot Réserve offers balance and a persistent finish.

It shows the true signature of a Grande Champagne Cognac that has been patiently aged on its lees.

History
The FRAPIN family has been established in the South West of France since 1270, initially as a family of wine-growers. They then became distillers and have continued in this tradition for 20 generations. The Grande Champagne region, Premier Grand Cru du Cognac was where the family chose to settle. They established their headquarters in the Fontpinot Castle at Segonzac.

An ecological method
The FRAPIN estates are an example of what is known as "reasonable agriculture". This philosophy takes into account all the parameters known and mastered at the current time: the biology of the vine and its parasites, weather conditions, the soil, etc. The FRAPIN vines are cultivated traditionally, respecting the natural balance of the soil, every year restoring its natural elements such as the pruned branches and the distillation residue. The soil rests for a minimum of 7 years before being replanted with vines. In this way, the insects which feed off the vine roots are totally eliminated and, with them, the risk of a virus developing.

The wine harvest
On the FRAPIN Estates, the grapes are picked by hand under the watchful eye of Patrice PIVETEAU. The bunches of grapes are quickly transferred to the presses. The grape juice will be filtered before it is fermented.

It will become 'vin de Charente' by natural fermentation.