Cognac Moyet Fine Champagne
Fine Champagne Cognac, Wax button with Brand Name on Label
Provenance: Catawiki, 7/29/2016
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|Fill level||High shoulder|
Renowned throughout the world, the production of Cognac has been regulated by its very own AOC since 1909. Only liqueurs from eaux-de-vie made from crus from the controlled appellation area of Cognac can be labelled as such. This liqueur must be distilled and aged on-site in compliance with authorised techniques: double distillation in a copper Charentais still, ageing in oak barrels for a set minimum ageing period.
A good Cognac is subjected to a complex manufacturing process. It is never made from the eau-de-vie of a single cru, but from a `marriage' of eaux-de-vie that vary in age and cru - some as old as a hundred. To establish the age of a Cognac, only the number of years spent in oak casks or barrels are taken into account. As soon as an eau-de-vie is decanted into a glass recipient, it ceases to age. The longer it is left to age, the more a Cognac gains in complexity, fragrance, aromas and taste (spiced, pepper and cinnamon flavours).
Please note that only Cognacs made exclusively from Petite and Grande Champagne (50% minimum) can use the "Fine Champagne" appellation.
Moyet & Co(We currently have no information available on this brand)
A century ago, this was a very famous brand, which owed its good name to the high quality of its products. The firm was established in Saint-Sulpice by Euthrope Moyet in 1864 when he was already forty years of age. He was a vigneron-distillate with vineyards in the borderies and the fins-bois districts.
His dedication to making high-quality products was not very common for wine-growers in those days. He had the help of his son-in-law, André Tessier, who sadly died in the first weeks of World War I. Euthrope Moyet himself died in 1918 and left his business to his very young employee, Honoré Piquepaille, who had been his apprentice first and had become his cellar-master.
Having learned from the master he too focussed on quality. During the first twenty to thirty years business was very successful, but sadly, his commercial instincts were not as good as his craftsmanship, and after World-War II things went down-hill.
At the end of the 1970s some Moyet-enthusiasts, notably Marie-France Chabrerie, grand-niece of Honoré, her husband Marc Georges and Pierre Dubarry got involved. They took over and found a real treasure of old cognacs lying in the cellars, being distilled by only two cellar-masters during a period of over a hundred years.
Since then some owners had left when results weren’t forthcoming, but Pierre Dubarry stayed and led the company to better times by finding a new niche: French restaurants and specialty shops. By now the name and fame of this brand are restored.
They have no vineyards anymore. Instead, they bought Eaux-de-vie – young and matured - from other wine-growers. They sell a wide range of single cru cognacs, which are just called by their cru-name because they shy away from the use of three stars and VS. They are also known for the use of wax caps, a practice they helped bringing back in fashion.