Grapes varieties: ugni-blanc mainly.
Vineyard & Soils: sustainable growing process, Grande &
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: 4 to 8 months in new casks and then several
years in ‘roux’ casks (older casks) in our own cellars (mainly
in french limousin oak).
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, mainly by hand
