François Giboin has a small Domaine (60 acres) in the Borderie, the smallest Cru of the Cognac region. His great-grandfather began making Cognac in 1830 in the same place. The Borderie is the only Cru with brown clay as a soil type. This makes the Cognac a bit more rustic and firmer than Cognac from the other Cru's. Giboin mainly uses Ugni Blanc grapes. This sturdy Cognac has first matured up to 8 years on large barrels after which it aged for another 2 years on 250 litre barrels.
