The grape harvest usually begins in this region around the 3rd or 4th week in September. The grapes are harvested mechanically, then pressed and fermented. The resulting white wine is then double distilled.

The process of distilling cognac has two parts (thus the term of double distillation); in the first, a raw eau-de-vie known as brouillis is produced. In the second, known as bonne chauffe, only the heart (the coeur) is saved and the head and tail are re-processed. The clear liquid, eau-de-vie, which is the end product, the coeur, of distillation, is stored in oak casks.
We have our own approach to the next steps in the development of cognac - blending, ageing and finally, bottling.

Distillation runs from November and must be completed by the 31st March in the following year.
We distill on the premises, using our own traditional « Charentais still ». The distillation is based on the simple premise that the boiling point of water is higher than alcohol’s.