Cognac is distinguished by a noble, balanced and mild taste with a bright floral-vanilla aroma. It is created using traditional technology and aged in oak barrels for at least 5 years.
The process of creating this cognac is divided into several stages. After harvesting the grapes in the first weeks of autumn, they are pressed in a horizontal press, and the juice is sent for three weeks of fermentation. The finished dry wine is distilled twice, obtaining cognac alcohol. These spirits are aged in oak barrels at a constant temperature (14-15°C). During the aging period, the quality of future cognac is influenced by many factors — the oak barrel itself, the dampness of the basement, the storage temperature and the amount of sunlight. At this stage, which can take from 2 years to half a century, the drink gets a beautiful amber-gold color and absorbs extractives from wood. After aging, cognac spirits are sent for blending, after which the finished drink is bottled.