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 lots of
lees very slowly; it develops also roundness and concentrates
the floral character of the cognac. The ‘cut’ is only done by
tasting.
Ageing: aged in ‘roux’ casks and then in ‘old’ casks (French
Limousin oak) for many years in our cellars.
Reduction: very slow (max. 5%vol every 8 months) with our
very special process
Filtration: very soft filtration to preserve a maximum of flavors
and aromas.
Bottling: by hand at the estate.
