“DOBBE” PINEAU DES CHARENTES WHITE

Michel Dobbe, the founder of the House of Dobbe, has created a strong brand image, in which tradition and modernity are blended. Mr. Dobbe has acquired an unchallenged expertise in the selection of quality cognacs from the finest “Cru” of the cognac area.The marketing strategy of the House of Dobbe appeals to the younger generation with the creative and original packaging and advertising which faithfully reflect its positive and dynamic brand image.
Pineau des Charentes, (Pineau Charentais, or simply Pineau) is regional French aperitif, made in the départements of Charente and Charente-Maritime in western France. Whilst popular in Charente, it is less well-known in other regions of France and somewhat uncommon abroad.
It is a fortified wine (mistelle or vin de liqueur), made from a blend of unfermented grape must and Cognac brandy.
Pineau is also found as a home-made product in the neighbouring Deux-Sèvres département, but it is not sold. In Vendée there is a similar drink called troussepinette, which is often flavoured with pine or fruits such as pear. Elsewhere in France analogous drinks are made (Macvin in Jura, Floc de Gascogne in the Armagnac area; there is also Pommeau, similarly made by blending apple juice and apple brandy), but these products are much less well known nationally and internationally than Pineau.

History
According to legend, during the harvest of 1589, a winemaker accidentally added grape must into a barrel that he believed was empty but in fact contained eau de vie. The mixture was duly returned to the cellars for fermentation. A few years later, the barrel was retrieved and was found to contain the drink that is now associated with the region of Charente.

White Pineau
The dominant white variety of pineau is made using the grapes Ugni Blanc, Folle Blanche and Colombard, with occasional Sémillon, Sauvignon Blanc and Montils. The mixture is aged for at least 18 months in oak barrels.
The resulting drink is between 16 and 22% ABV (but in commercial practice nearly always 17%) and is traditionally a deep gold in colour, but colours and qualities vary from vineyard to vineyard, depending on the lie of the land, the soil composition and the grape used. The taste is predominantly sweet, but is balanced by both acidity and the increased level of alcohol.
Finer varieties are aged for over 5 years in barrel, and often for several decades.