A stunning Grande Champagne Extra Cognac
Seven generations of savoir-faire combined with an estate in of the most enviable spots in the Grande Champagne terroir has resulted in a very fine Cognac indeed - the Daniel Bouju Extra Cognac.
It is made with 100% Ugni Blanc grapes, and has been aged in Limousin style new oak barrels of average and thick wood grain, then in old barrels. This is a pure Grande Champagne blend of eaux-de-vies that delight with hints of rancio, only found in Cognacs of this age.
Amber in color, it delights with its mellow bouquet and wonderful range of flavors on the palate. A very long, spicy, elegant, and complex Cognac.
As an Extra Cognac, it has been aged for at least six years - but the average Extra Cognac has in fact been matured for far longer, somewhere between 15 and 25 years.
This is a Grande Champagne blend, and so they usually take longer to mature and spend a longer time sleeping in the barrels.
The calcareous soil is layered over soft, chalky limestone, which is the reason why the eaux-de-vie produced in the Premier Cru is so elegant and highly sought-after, with a strong, floral finish. In fact, the limestone in this terroir is the thickest and oldest of the entire Cognac region.
The Daniel Bouju estate do their best to practice sustainable viticulture, and use the least amount of pesticides possible. Natural vegetation is maintained around the grounds, and controlled by the mechanic rolling of the soil to encourage life.
Presentation of the bottle
Presented in simple, traditional bottle and bottled at 40% ABV, this is a great Cognac to bring out when sharing with close friends and family.
About Daniel Bouju Cognac
The small cognac house of Daniel Bouju is a family run affair located in the village of Saint Preuil in the Charente. Covering 14 hectares of vines in the heart of the famed Grande Champagne region, Cognac Daniel Bouju has a wine making history that stretches back to the 19th century. Enjoyed in countries around the world, this independent cognac label concentrates on producing a diverse range of artisan cognacs as opposed to aspiring to the large, industrial production of the big cognac houses.
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