Grapes varieties: ugni-blanc mainly.
Vineyard & Soils: sustainable growing process, Petite
Champagne chalky soil (limestone).
Harvest: maturity controls; grapes are pressed within 30
minutes after picking up to avoid oxidation.
Pressing: 4 pneumatic presses (3 of 50hls & 1 of 110hls) to fill
quickly and reduce oxidation. This is the softest way to press
grapes and respect their quality.
Winemaking: fermentation temperatures control (maximum
24° to keep all aromas), and then wine storage on the lees for
optimum conservation without sulfites addition.
Artisanal Distillation: the white wine is distillated with light lees
very slowly ; it develops also roundness and concentrates the
floral character of the cognac. The ‘cut’ is only done by tasting.
Ageing: ageing mainly in french limousin oak. 4 to 8 months in
new casks and then several years in ‘roux’ casks (older
casks) in our own cellars.
Reduction: slow (max. 5% vol every 2/3 months) with our
very special process.
Filtration: very soft filtration to preserve a maximum of
flavors and aromas.
Bottling: at the estate
