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De Luxe"Roullet" V.S. de Luxe, Fine Cognac AOC, 0.7 L
Brandy "3 Kors" VS - one of the oldest in the line of Bache-Gabrielsen. Its production started in the days of Prohibition in Norway (1916-1926). Initially the label flaunted 3 stars instead of 3 crosses, which gave the right to sell it in pharmacies by prescription as a treatment for severe influenza - Spaniard. The only grape varieties used for the production of cognac "3 Corse", Ugni Blanc is grown in the Fin Bois (75%) and Grande Champagne (25%). Manufacturing begins with the manufacture of cognac young wine whose quality markedly affect the final product. After fermentation in steel tanks, reaching 7-11% of the fortress, the wine is distilled. The resulting product is placed in oak barrels where it matures for at least 2 years to have a full right to be proud name cognac. For exposure in the Bache-Gabrielsen used barrels from Limousin oak gives to drink unique bouquet of different shades of spices. For the development of cognac in the company monitors experienced master Jean-Philippe Bergier, who works here since 1989. The annual evaporation, the so-called "angels share", ranging from 1 to 3%. According to the company, anywhere in the world happens so many angels, in the region of Cognac. Volume evaporated liquid would be sufficient to fill a million bottles. So maybe really all about who goes to heaven, get there a sip superb cognac?36RUB
Brandy "3 Kors" VS - one of the oldest in the line of Bache-Gabrielsen. Its production started in the days of Prohibition in Norway (1916-1926). Initially the label flaunted 3 stars instead of 3 crosses, which gave the right to sell it in pharmacies by prescription as a treatment for severe influenza - Spaniard. The only grape varieties used for the production of cognac "3 Corse", Ugni Blanc is grown in the Fin Bois (75%) and Grande Champagne (25%). Manufacturing begins with the manufacture of cognac young wine whose quality markedly affect the final product. After fermentation in steel tanks, reaching 7-11% of the fortress, the wine is distilled. The resulting product is placed in oak barrels where it matures for at least 2 years to have a full right to be proud name cognac. For exposure in the Bache-Gabrielsen used barrels from Limousin oak gives to drink unique bouquet of different shades of spices. For the development of cognac in the company monitors experienced master Jean-Philippe Bergier, who works here since 1989. The annual evaporation, the so-called "angels share", ranging from 1 to 3%. According to the company, anywhere in the world happens so many angels, in the region of Cognac. Volume evaporated liquid would be sufficient to fill a million bottles. So maybe really all about who goes to heaven, get there a sip superb cognac?36RUB0.00015