Little has changed in how the cognacs here are made over the last century.
The estate uses only their own fruit. Grapes are harvested in mid-October,
and are vinified before undergoing a careful distillation from Oct. 15th to
Jan. 15th. Only the coeur de chauffe- the finest cut of the newly distilled
spirit- is put into cask, where it ages in the estate’s cellar far longer
than legislation requires. This additional aging time is a must for these
cognacs: the refined and precise aromatic expression (floral, dry vine
shoots, lime tree, etc.,) develops intense aromas, and more fruitiness,
with a longer time in barrel.
Gilles Brisson labels their cognac under the prestigious and rare Grande
Champagne Appellation, “1er Cru de Cognac”.