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This Cognac was produced in the Burie region by two brothers, now retired, who cultivated their vines in a traditional way, without fertilizer, and with a minimum of treatments (5 per year on average, according to their declaration). \n \nPassionate about bio-diversity and traditions, not hesitating to pass for originals in the eyes of their neighbors, they vinified their wines with indigenous yeasts, aged them on lees, and until their retirement they distilled their production in using a small still heated over a wood fire. \n \nFaithful to our desire to have in our collection only particularly rare cognacs if they are under 20 years old (or to have none), this one proudly displays its specificity of a cognac characteristic of the Borderies , the smallest cru of our appellation, produced using ancient and unusual methods today. \n \nAlready amber color. Lots of amount for this cognac, supported by a high degree. On the nose, notes both mineral and rancid, with a floral touch, narcissus, daffodil. There is amplitude, light waxed and tertiary notes emerge. On the palate, the attack is lively, frank, the mineral side of the Borderies is fully expressed, with even a flint side. Aromatic power, but well balanced, there is no burning or stinging. The first rancios are present, they give relief to this cognac, and almost a smoky side. Floral notes return in retroolfaction. The finish is long, the youthful pastry side has disappeared. So greedy. A beautiful cognac.
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