Cognac Frapin



Region of production



Grande Champagne 1er Cru de Cognac


1270 for the vineyard, late 18th century for the brand



Soil composition

Crumbly limestone-clay soil that perfectly regulates humidity and temperature.


240 hectares in production



Production Volume

500,000 bottles—100% made from distilled white wine

Varieties Grown

Ugni blanc

Ages of Vines

Average of 20 years

Behind the Wines

Patrice Piveteau

Born and raised in Charente, Patrice completed his studies in viticulture, winemaking and business administration before joining Cognac Frapin in 1991, where he established sustainable vine growing practices. Two decades later, Patrice became the company’s CEO and Cellar Master. Patrice ensures the consistent quality of all cognacs bearing the Frapin brand.

The Frapins: 20 Generations of Winemakers and Distillers

“Frapin cognacs stand out for their exceptional quality, characterized by subtle, misty notes of balsam and mocha, with a smooth, lasting finish. I adore these exceptional, almost creamy, cognacs!”
- Denis Marsan, Director of Business Development, Galleon

A Remarkable Vineyard

The Frapin family came to Charente in 1270, initially as winegrowing proprietors, then as distillers and traders. The vineyard was replanted in 1880 by Pierre Frapin following the phylloxera epidemic, which destroyed the Folle Blanche planted in the hills. Only Ugni Blanc is grown today, entirely in Grande Champagne.   

Why a Grande Champagne Appellation for Cognac?

The Frapin vineyards consist of crumbly limestone soil, ensuring a perfect blend of humidity and temperature. These geological features are identical to those of Reims, in Champagne, the source of the appellation’s name. This outstanding land has all the qualities needed to grow excellent grapes through maturity. Frapin, with its 240 hectares, is the largest contiguous Grande Champagne vineyard.

The Frapin Touch

Distilled in Charentais copper pot stills, then poured into Limousin oak casks, Frapin cognacs are aged through a unique process alternating between periods in damp and dry cellars. This technique produces fine, elegant cognacs, enjoyed the world over.

Unique Tastings

“A tasting of 1870 Folle Blanche cognac [produced prior to the vineyard’s destruction by phylloxera] served in dame-jeannes in our venerable sampling room.”
Patrice Piveteau, CEO and Cellar Master.

Last but Not Least - An Author in the Family!

In the late 15th century, Anne-Catherine Frapin gave birth to a child destined to become a key figure in the humanistic literature of the Rennaissance—François Rabelais. The golden pen incorporated in the Frapin logo pays tribute to this illustrious family member—without whom the expression “divine bottle” would not exist.