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    The Know How

  • The Vine
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  • The Distillation
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  • The Ageing
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  • The Blending
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    The Ageing

    The cognac is placed into oak barrels for ageing. The humidity of the cellars and the contact with the air owed to the wood porosity allows for the natural alcohol diminution of the cognac from 70 degrees to 40 degrees.

    Only during the ageing process and after the contact between the eau-de-vie and the wood does the cognac change its color progressively and acquires aromas and flavors that make up the particularity of the Pitaud cognac.