Frapin winery
Cognac Frapin was established in 1270. The Cointreau family, direct descendants of Pierre Frapin, took over the business in 1984. Ugni Blanc fruit is picked 2-3 degrees riper than the regional norm for extra flavour and is fermented, without SO2, on full solids for extra texture. The wine is distilled with the fine lees of both pulp and yeast to bring extra flavour to the Eaux-de-vie. Double-distilled in 25hL copper stills, the new spirit (71 alc/vol) is matured first in brand new Limousine oak barrels for two years or more and then transferred to older barrels for long aging. The aging takes place in either dry cellars (attics) or humid cellars (ground level). In the humid cellar's evaporation is slower, bringing richness and roundness, while the dry cellars produce a more fruity, elegant style. Frapin currently holds 16 years of maturing stocks, on average around 7 years. The Appellations of the terroir is Cognac Grande Champagne. The current owner is the Cointreau family but the winemaker is Patrice Piveteau. The total area covered by the Vineyard is 240 hectares. Viticulture is classified as Lutte Raisonn e (reasoned viticulture). The Vineyards consistency: all estate fruit, all 100% Grande Champagne and the Vine Density is 3000/ha.