About cognac

One of the most original innovations of the brand is the creation of its own classification of cognacs, based on the aromatic characteristics of the drinks, which replaced the traditional gradation by aging period. The wines are distilled together with the yeast sediment, which gives the alcohols greater density and oiliness. A “fat” distillation is used, which preserves both light and heavy aromas. A unique technology is used to create cognac of the usual strength without diluting with water by mixing strong and weak fractions, which are aged separately and gradually, from year to year, mixed, which as a result makes it possible to obtain a drink of the desired strength. Maturation takes place in old oak barrels, which imparts subtle and complex woody notes to the drink. No cold filtration is used before bottling. On the contrary, the most gentle filtration technique is used, which preserves the bouquet and taste of the drink as much as possible.

Tasting notes

The aromas of candied fruits are complemented by tones of apricot, orange zest, and lemon. The taste is oily, structured, with a long aftertaste.

Food pairing

Ideal to pair with a cup of espresso.