Domaine De La Margotterie, Pineau des Charentes 10 years old, RougeDessert and Fortified
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Scents of roasted caramel, dry fruits, rhum black strap molasse and orange liquor. Flavors of candied orange, pecan, and Amarena cherry jam. A must have for Porto lovers and collectors! Vegan wines, using vegetal compound for finning. Organicaly farmed by France standards. Only sold in the USA by CeleriersCellar.com.
5 to 25 years old
Certified HVE, mechanical plowing on 1 row out of 2 to stress the vines to grow their roots in deeper layers of sediments. No weedkiller. Biodiversity. Sustainable agriculture with little intervention, completely adapted to each vintage. Use of only organic compounds. Pruning by hand, harvest done by hand and mechanical.
Whether it is Pineau or Cognac, the vinification starts the same way: direct press on full cluster to prevent oxidation coming along heavy must. Pineaux are then decanted to skim heavy particles in order to obtain finer fortified wine. Cognac goes by a quick fermentation to be distilled twice after 2 months following the harvest. This is key to prevent any issue for preservation. These first brandy are aged in oak barrel (10% new oak) for Cognac (a portion is used to fortify the Pineaux) and 15 to 20 years old barreled for Pineaux to allow oxidation-reduction and is a signature to the Terrigeol's Pineau.
Vintage does not affect Cognac as it is a twice distilled brandy. It is a work of vinification and aging that requires dedication and patience. For Pineau, it is important that all fruits are sane without rot. While it could be a perfect substitute for noble rot dessert wine (Sauternes, Jurançon), it requires the opposite conditions. The brandy is blended with the fresh wine and this duet does not give room for another element: as for Cognac, it is work of art and long labor.
Clay limestone soil. Close to the Atlantic Ocean shore, oceanic climate with high igrometrie yet with very good airing. Ideal set up for optimal maturity of grapes.
10 years old