Paul Giraud is a small Cognac producer that has been harvesting its own vineyards to make brandy since 1650. Paul Giraud believes in traditional methods, hand-harvesting in October to ensure the respect of the fruit. The vinification and distillation take place in December and January. The fruit is finally stocked in Limousin oak barrels in humid aging cellars, where the wine will reach its exceptional suppleness.
The VSOP is characterized by an earthy nose with a touch of creaminess and slight grapiness. It displays the classical grapy elegance of Cognac in that it is pleasant, light and poised, creamy and honeyed. Giraud’s Cognacs are appreciated all over the world.