The winter freezes the vines and lets the wine-growers prune the unnecessary branches to ensure an optimal growth for the next harvest.
This double distillation process was created in the 18th Century specifically for Cognac making, as it concentrates the finest aromas and flavors of the wine. After the harvest, once the grape must has gone through the alcoholic fermentation, the obtained white wine is distilled in two steps in a “Charentais” copper still. This makes the distilled “eau-de-vie” retain only the most qualitative elements from the wine. Only the heart of the second distillation, called “Bonne Chauffe”, will be kept to eventually become Cognac.
Ageing is an indispensable step for the previously distilled eau-de-vie to become Cognac. Once stored in oak barrels from 270 to 450 liters, maturation of Cognac can last for decades and is made possible thanks to the porosity of the wood, allowing indirect contact between the “eau-de-vie” inside the barrel and the ambient air of the cellar. Therefore the substances extracted from the wood slowly transform and influence the Cognac aspect and aromatic profile, gaining fineness and complexity over time.
Subtlely assembling Cognac lots with different ageing time but complementary and compatible aromatic profiles, the Cellar Master harmoniously creates the different Cognac qualities to be bottled and commercialized. As a result of a long experience, blending Cognac is an absolute art which gives PASQUINET Cognac its unique character and constant quality.