winemaking
Harvesting takes place between September and October, when optimum ripeness is reached, with a perfect balance between sugar concentration and acidity.
« Charentaise
winemaking »
To produce a fine Cognac eau de vie, rich in aromas, it is essential not to harvest over-ripe grapes, which would result in wines high in alcohol and low in acidity. These two parameters are of the utmost importance.
Wines with too much alcohol (above 11%vol.) will produce heavy, unbalanced eaux-de-vie. Low acidity will weaken the wine and produce an eau-de-vie lacking in elegance and aroma. In cognac production, whether organic or not, sulfites (SO2) are forbidden as they are too volatile and could end up in the distillates. It is therefore mainly the acids in the wine that ensure its preservation until distillation.
« the harvest
period »
Our entire vineyard is harvested by two of our neighbors, who supply all the necessary equipment. The grapes are harvested mechanically, preferably early in the morning to preserve their freshness.
Once transported to the estate, the grapes are immediately fed into a "pneumatic" press, where a membrane inflated with compressed air extracts the juice from the grapes gently and without trituration, avoiding the production of elements responsible for greenness and limiting the formation of sludge.
« The aromatic potential
of the must... »
After pressing, the juice is transferred to our fermentation tanks.
It's important to start alcoholic fermentation as quickly as possible to preserve the aromatic potential of the must. To do this, we use the "pied de cuve" method: a few days before the start of the harvest, we hand-pick the beautiful grapes as a family, and crush them by foot, to the delight of young and old alike. Fermentation of the "pied de cuve" can then begin, thanks to the awakening of our vineyard's natural "indigenous" yeasts. Before fermentation is complete, the pied de cuve is inoculated with fresh must from the press, acting as a starter to kick-start fermentation in the vat, guaranteeing the originality of our terroirs.
« Fermentation
in our vats »
A pied de cuve is made for each grape variety to preserve its varietal expression.
Each fermenting vat is checked once a day. We check that the temperature in the vat is between 18 and 26 degrees Celsius, and that fermentation activity is in line with its stage. Ideally, the process of transforming sugars into alcohol should not exceed 5-6 days. Each vat is tasted daily to assess its quality and anticipate any problems.
Once the tumult of fermentation is over, we make sure that the sugars have been completely transformed into alcohol. A maximum of 2% residual sugars may remain - these are the non-fermentable sugars.
Using the ebulliometer, we determine the exact alcoholic content of the wine in each vat. Now it's time to "ouillage" the tanks (fill them completely).
Now the wine is ready to be distilled.
