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Now Viewing: Frapin Cognac
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. Points of interest: One of the FRAPIN family's ancestors is the famous 16th century author François RABELAIS, son of Antoine Rabelais and Catherine FRAPIN. Benedictine, doctor, professor in anatomy, director of Lyon hospital, then priest at Meudon, he also wrote very serious, lesser-known medical texts, as well as the world famous "Gargantua" and "Pantagruel"… He is the perfect example of a Renaissance humanist. Today the FRAPIN estate covers 300 hectares entirely in Grande Champagne, officially listed as Premier Grand Cru du Cognac, of which 200 hectares are planted with the 'Ugni-Blanc' grape variety. Cognac comes from a very precisely mapped viticultural sector which is marked out by law There are 80,000 hectares divided into 6 crus or varieties: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois and Bois Ordinaires. These crus vary by the respective quality of their produce, which depend on the soil composition. The FRAPIN Estate has crumbly, chalky soil which is identical to the soil in Reims, hence the appellation "Grande Champagne". 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. 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.
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