The limestone soil scattered with white stones, the generous sunlight combined with the moist breeze of the Atlantic form the ideal conditions for vine growing. The wine growers cultivate Ugni blanc and Folle Blanche, the two main grape varieties used in cognac.
The bouilleur de cru (distiller) distils the wine during the authorised period from November to March.
Distillation takes place in two stages :
The clear white eau-de-vie flows from the heat of the pot still. The bouilleur de cru removes the heads and tails from the eau-de-vie and only retains the "heart" to prepare the "nectar of the gods".
The eaux-de-vie are then stored in the darkness of barrels. There the fiery liquid will absorb the tannin from the wood, releasing aromas of violet and black fungus with the passing years...
Each year, almost 25 million bottles of the ageing alcohol evaporate from the storehouses : this is the "angels' share".
The barrel plays a predominant role in the ageing of cognac.
The heart of the eaux-de-vie is going to beat in the darkness of the casks, drawing the tannin from the wood. This gives its bouquet, its colour.
The cooper's trade is passed on from one generation to the next. Experience and know-how make the barrel.
