Our expertise
Daelly Cognac
vinegrowing
Demanding and reasoned
Within the appellation’s total area of 87,648 hectares, our vineyard spans approximately 45 hectares located in the Grande Champagne cru, across three communes: Segonzac, Angeac-Champagne, and Juillac-le-Coq.
As part of our commitment to continuous improvement, we practice sustainable viticulture. This approach, combined with the meticulous care given to our vineyard plots, enables us to maintain a high-quality vineyard.
To carry out this fieldwork successfully, a team of four people works in the vineyard throughout the year.
winemaking
Precise and rhythmic
The culmination of a full year of work, patience, and vineyard monitoring, the harvest marks the highlight of our winegrowing calendar. It usually takes place between late September and early October.
During this crucial stage, the grapes are harvested using a mechanical harvester. Upon arrival at the winery, presses are used to extract the juice. The resulting must is vinified quickly, yielding a white wine with high acidity and moderate alcohol content.
Producing a good wine will ensure the future quality of the distilled spirits.
For us, this harvest period lasts about 9 to 10 days; it is particularly intense and requires even stronger team cohesion than the rest of the year.
Distillation
Technical and Masterful
Once the wine is ready, activity shifts to our distillery, located in the heart of the estate. We generally fire up the stills in late October or early November.
We employ the traditional Charentais double distillation method. This two-stage heating process—involving the patient selection and extraction of volatile compounds—concentrates the wine's aromas to produce *eau-de-vie*.
David oversees this process; he has always distilled his own batches, learning the demands and subtleties of various distillation methods over the course of successive seasons, thereby gaining the experience required for this precision craft.
Maturation management
Patient and Identity Creator
Finally, time plays a crucial role. To qualify for the Cognac designation, the spirit must age in oak barrels for at least two years. The porous wood fibers allow for a subtle exchange with the air (oxidation), gradually imparting new aromas and color. Since Grande Champagne spirits require time to fully express their character in the barrel, we work closely with various coopers to ensure we have the right casks.
The cellar master’s role thus becomes a process of waiting and observation that can span decades. It is through this slow maturation that David helps our eaux-de-vie find their own identity.
