Pierre Ferrand Ambre Cognac 10 years old
Price £41.50
Stock Level: 4
| Grape: | Ugni Blanc, Colombard, and Folle Blanche. |
| Strength: | 40% |
| Style: | Dry |
| Size: | 75cl |
| Cellar Notes: | A very subtle, aromatic Grande Champagne Cognac |
| Appearance: | This cognac is golden amber in colour |
| Aromas: | Its subtle vanilla bouquet also has floral overtones of roses and violets, leading into hints of prunes and apricots. The aromas found on the bouquet linger on the palate for several minutes |
| Palate: | Pierre Ferrand Ambre is superbly balanced on the palate. soft, buoyant entry leads to a spicy, dry-yet-fruity medium body fig caramel tart, peppery spice, and dusty mineral flavours |
| Serving Notes: | On its own |
Vineyard Notes: Pierre Ferrand
Pierre Ferrand Cognacs, born in the heart of the Grande Champagne region, are handcrafted following traditional distillation methods.
Stored in small, Limousin oak barrels, the young eaux de vie slowly develop and age in cool damp cellars.
From there, the art and know-how of Pierre Ferrand Cognac's cellar master creates the finesse and elegance of these outstanding, award-winning cognacs.
For distillation, 18-hectoliter "alambics" (stills) are used, which, Ferrand believes, is the optimum size for the best "eau-de-vie" (fresh cognac). To become cognac, the wine is distilled twice. It takes an average of ten barrels of wine to produce one barrel of "eau-de-vie" (literally, water of life). The distillation is "non-rectifiante" (a concentration of aromas). Cognac Ferrand is hand distilled in specially designed small stills in order to extract maximum aromas from the wine.
Pierre Ferrand Cognacs, born in the heart of the Grande Champagne region, are handcrafted following traditional distillation methods.
Stored in small, Limousin oak barrels, the young eaux de vie slowly develop and age in cool damp cellars.
From there, the art and know-how of Pierre Ferrand Cognac's cellar master creates the finesse and elegance of these outstanding, award-winning cognacs.
For distillation, 18-hectoliter "alambics" (stills) are used, which, Ferrand believes, is the optimum size for the best "eau-de-vie" (fresh cognac). To become cognac, the wine is distilled twice. It takes an average of ten barrels of wine to produce one barrel of "eau-de-vie" (literally, water of life). The distillation is "non-rectifiante" (a concentration of aromas). Cognac Ferrand is hand distilled in specially designed small stills in order to extract maximum aromas from the wine.
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