Appellation:  PETITE CHAMPAGNE (single vineyard).

Age: 10 years.

Aging in Oak:  aged in French Oakwood barrels (barrels of 350 or 400 liters).

Making method:  mechanical harvest (in September), crushing followed by a natural fermentation (in October) of the juices in metallic or concrete tanks. Wine is kept in these tanks until mid of November, when starts the distillation. Double distillation of the wines (traditional and mandatory process of distillation for cognac) to obtain a final product called “eau de vie” (it is not yet cognac! A product certified cognac must be aged at least 2 years) which contents 70% pure alcohol.

Aging method:  this “eau de vie », at 70%, is kept during 2 years in young, fresh Oakwood barrels stored in a dry cellar (cellar where evaporation is important and in barrels where the coloring process, because of fresh wood, is also important). After these two years, the cognac is transferred into older barrels, in a “humid” cellar (cellar is which humidity and temperature are optimal for an aging) during 8 years in which coloring process + natural evaporation are controlled. Total aging time: 10 years.