In 1702, Jacques FERRAND distils his first harvest in Biard domain which mark the birth of a long tradition.

Size: px

Start display at page:

Download "In 1702, Jacques FERRAND distils his first harvest in Biard domain which mark the birth of a long tradition."

Reynold Nelson
6 years ago
Views:

1 PIERRE DE SEGONZAC

2 Our history

3 The estate history In 1702, Jacques FERRAND distils his first harvest in Biard domain which mark the birth of a long tradition. In the 1970s, Pierre FERRAND created his own brand and started to promote cognacs from Bouilleur de Cru all over the world with success. Even today, numerous are persons who kept in mind this emblematic figure and his unforgettable beret. Ten generations later, Now, his grandson Pablo perpetuate the tradition by blending cognacs distilled by his ancestors.

Initially more than 65 000 in the 1950s, only 30 000 in the 80s and less than 1 200 today in activity in the

4 «Bouilleur de cru» since 1702 The «bouilleur de cru» status is only gives in France to wine-growers who use their own still to distill exclusively the juice of his vineyard. Initially more than in the 1950s, only in the 80s and less than today in activity in the Cognac area. This unique knowledge passed down from generation to generation is a privilege that guaranty the quality of the eau-de-vie obtained by the distillation process.

5 Terroir Pierre de Segonzac vineyard is entirely located in the earth of the 1 st cru of the cognac called the Grande Champagne. The argilo-calcareous ground of the area allow the wine-grower to produce the finest eau-de-vie, the best Cognacs with great aging potential.

6 The estate

7 The domain The family property located in Segonzac, birthplace of Grande Champagne welcome many visitors each year from the entire world. Each visit is a unique shared time that will leave unforgettable memories. Vendanges 1924

8 Vineyard Grape : 100% Ugni Blanc Cru : Grande Champagne 1 st Cru Harvest 1924 Farming : sustainable vineyard Mechanical weeding Area : 7 hectares Replanting 2 hectares in 2013

9 Distillery Pierre de Segonzac uses two traditional stills in copper of 18 and 25 hectoliters, the ideal size to obtain the finest eau-de-vie. The procedure of heating use is called soft with distillation on fine lees.

10 The paradis The eau-de-vie aging is a crucial step on the elaboration process of the Cognacs. Pierre de Segonzac has several storages cellars called also Paradis with different technical characteristics to optimize the quality of the Cognacs. - Direction : North / East-North - Ground : Clay court, sand and concrete

11 Maturation 100% aging in cask Wood : french Limousin oak Oak size : 400 to 500 L Oak age : until 80 years old Heating : medium Dried shook average 24 month Low replacement : 5 to 8% / year

12 Our range

13 The products VSOP 7 years Grande Champagne XO Réserve 15 years Grande Champagne XO Sélection des Anges 30 years Grande Champagne Extra 50 years Grande Champagne Ancestrale 70 years Grande Champagne

14 Why we are unique Bouilleur de cru, we control all elaboration process : from the vineyard until the bottling and through the distillation Style recognized for his softness, creamy and fruity notes Family owned by tenth generation Rarity for each blend produce with artisanal process Rewarded and recognized for the quality of their cognacs

15 Around the world

References In the 1970s, Pierre was one of the first bouilleur de cru that traveled all over the

Emblematic figure of cognac business with his outspoken and his beret, numerous are persons who saw

This hard labor permit to the cognac Pierre de Segonzac to be recognized as a reference by the

16 References In the 1970s, Pierre was one of the first bouilleur de cru that traveled all over the world to promote their products. Emblematic figure of cognac business with his outspoken and his beret, numerous are persons who saw him on the globe and already remember him. This hard labor permit to the cognac Pierre de Segonzac to be recognized as a reference by the professionals of the sectors and be present in some of the most prestigious establishment in the world: The Ritz-Carlton***** (Shenzhen), Le Périgord (New York), Restaurant Arpège*** (Paris), So Sofitel (Singapour), Hugo Restaurant (Moscou)...

17 References French gastronomy : Arpège *** Michelin La Chèvre d Or ** Michelin Le Paloma ** Michelin Le Neuvième Art ** Michelin Apicius * Michelin La Laiterie * Michelin L Arbre * Michelin Le Pavillon des Boulevards * Michelin

18 Awards Gold Medal General Agricole Competition Paris in 1925 The Cross of Knight of Agricultural Merit in Paris in st prize Old eau-de-vie Competition in Segonzac in 1988 Gold Medal at International Challenge Bordeaux in 2015 Silver Medal Outstanding at IWSC London in 2016

19 Press Saigon Amthuc Testum Spiritz India Charente Libre France 3 TV Testsmaku Whisky magazine Sommeliers International Terre de Vins

20 Social networks

The story of rum is intimately linked to the history of Mauritius. And when you savour rum, you are delving into the very heart of the island s

The story of rum is intimately linked to the history of Mauritius. And when you savour rum, you are delving into the very heart of the island s destiny, carried away on the exhalations of an ancient tradition,