Cognac Decroix bio

All the resources needed by the vines are present in nature. It is entirely up to the wine grower, the craftsman of his wine, to use these resources to reveal the unique qualities of the soil.
It is what Jean-Francois Decroix has practised on his vineyard since by producing cognac and pineau.

This means autonomy and independence of the vineyard with no reliance on external contributory sources. This is made possible thanks to additional crops produced from August to May which provide the physiological needs of the vines throughout the year.

The grape naturally contains the yeasts which transform sugar into alcohol during the wine making process. The wine obtained, once distilled in the traditional charentaise way, will turn into the famous cognac brandy. A slow ageing, in oak barrels made from local wood, will give the final product its so typical taste of cognac. By his research work on blending methods, Jean-Francois Decroix has managed to create a ‘natural’ cognac with the flavours of former days.
A cognac which respects the beauty of nature and the magic of life.

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