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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 Distillation

    The cognac is the result of a traditional method used in the 16th century that entails a double distillation of the white wine, from November until March, in stills from the Poitou Charentes region. The result of the first distillation is called brouillis which represents around 30% of the volume.

    The second distillation or bonne chauffe leads to the obtaining of the heart. This eau-de-vie of 70% vol. will become the actual cognac. This process requires an extreme care and a wide know-how to obtain the special sweetness of Pitaud Cognacs.