Frapin Cognac • VSOP

Grapes are harvested in early october at frapin’s top-rated grande champagne vineyard a week before most producers to obtain higher levels of acidity. Young vines are fertilized the old-fashioned way with nothing more than cow manure and mulch from pulverized vine clippings. 40% abv production: at frapin no more than two hours are allowed to elapse between harvest and pressing. Frapin cognacs undergo an entirely natural fermentation: no cultivated yeasts are added. To retain the freshness of fruit filtration is not permitted at frapin. Distillation is conducted in one of frapin’s four special charentes copper stills. Frapin cognacs are subject to a double-distillation process. Aging is conducted in limousin oak casks. Tasting notes: color: burnished gold aroma: scents of honey spices toasted hazelnut and a touch of vanilla taste: elegant rounded and well-balanced awards: highly recommended – wine enthusiast – november 2008 gold medal winner – san franc