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Grapes varieties: ugni-blanc, folle blanche
Soils: limestone
Harvest: maturity controls ; grapes are pressed within 30 minutes after picking up to avoid oxidation
Pressing: 3 pneumatic presses to fill each one of 50hl very quickly and to reduce oxidation
Wine-making: fermentation temperatures control (maximum 27° to keep all aromas), and then wine storage on the lees for optimum conservation without sulfites addition.
Artisanal Distillation: the white wine is distillated with light lees very slowly ; it develops also roundness and concentrates the floral character of the cognac
Ageing: aged 12 months in new casks and then several years in older casks. (French Limousin oak)
Reduction: slow (5%vol reduction every 2-3months for this VSOP).
Blending: 1 growth ; each blend is aged at least 1 year in barrel.
Bottling: this decanter is bottled and labelled all by hand.
Much older than the minimum of ageing required by the regulation, this VSOP is the best seller of Château Montifaud range.
Golden color, not too light or too complex, a perfect balance, structure and already great length on the palate.
Lots of finesse, notes of vineyard flower but evolution to dried flowers, some fruits also (pear, apricot), this VSOP is very round, mellow and fine on the palate.
Pour 1 coffee spoon of sugar syrup into the glass and add 10 fresh mint and. Lightly crush and add ice cubes, 4 cl (1½ oz) VSOP, 2 cl (3/4 oz) lemon juice and 2 cl (3/4 oz) sparkling water. Mix with a spoon and serve with a straw.
40% vol.
