The eaux-de-vie obtained after distillation are stored in oak barrels for many years …
Our Cognacs are aged in oak barrels for at least 8 years for the youngest.
They develop aromas, finesse and complexity.
The last part of the Cognac production process is waiting. Time is our best ally, it is aging.
Once the distillation is complete, we transfer the eaux-de-vie into artisanal barrels (made in the neighbouring village) to age. The barrels are made of oak purchased green and then dried for three years on our property. The use of oak gives colour to Cognac and gives it a sweet taste. The inside of each barrel is calcined to give more flavour to the Cognac over the years
Each brandy begins its life in one of these new barrels. After 6 to 8 months, once the Cognac has had time to absorb the colours and flavours of the new barrel, it is transferred to older barrels to age. The alcohol concentration of Cognac slowly decreases, by about 1% by volume in the first year and then by tenths.
As it ages, it develops into a flavor and bouquet, becoming more and more sophisticated both in taste and smell. At the time of bottling, we will blend the aged Cognacs, made from different grape varieties, to create the perfect bottle.