The Peyrot family have been wine growers in the Grande Champagne
Region since 1820. In 1971, they created their own Trade Mark, "Francois Peyrot" Francois Peyrot was selling to Remy Martin, Hennessy and
Martell.
Their vineyard consists of 25 hectares and planted in the GRANDE
CHAMPAGNE 1st Cru of Cognac. They have been granted the Appellation "1st
cur of cognac" for all of their production of cognacs. This is the most
distinguished appellation that a cognac can bear. And, because of this,
they cannot blend the cognacs with other inferior Crus.
And, most importantly, all of their farming is 100% organic. They do
not use any chemical fertilizers or pesticides. For fertilizer, they use
natural kelp from the ocean.
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Their grapes, used in the production of Cognac, are Ugni Blanc and
Colombard. Their annual production is 250,000 bottles of 40% proof and
their cognac liqueur production is approximately 100,000 bottles, but
they have the capacity of producing 500,000 bottles
Also, it should be here noted that Cognacs use a Double Distillation
method, while Armagnacs normally use a single distillation method. And,
it is also important to realize that during the first three years of
aging their distillation, they cannot use the word "cognac". it may only
be called a eau de vie until after three years and it has received the
approval of the Cognac Bureau.
It should also be important to note that Cognac Francois Peyrot is
one of the few producers who can age date his cognacs. This is because;
they do not blend any of their cognacs together. For instance, when he
produces his X.O. cognac, they will place it in barrels used only for
twenty five year old cognacs.
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