livinginconac2106 distillation guillon painturaud

Day and night, till march 31st, the winegrowers who are also distillers, live according to the  tempo of theirs stills and the process  called “double chauffe” or “repasse” in french i.e, two separate heatings, in a special “charentais” copper still. The distillation is a particular moment which appeals to emotional senses of sight and smell :  a sweety temperature near the stills, the slow flow of the eau-de-vie, and the subtle scents diffusing in the air.

Continue reading Here’s the time of distillation

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livingincognac - pressoir mobile

After a year of hard work, hoping that the weather conditions would be nice enough till the cognac harvest time, the single most important decision of the winegrower   is to choose the right day to begin harvest. It looks like  a very subtle balance betweeen professionnal skills and intuition, and requires a fair amount of experience. Needless to say that it’s a nerve-wracking period,  especially when the weather has played unkind tricks like this year in cognac vineyards.

Continue reading Cognac harvest days, the crunch time

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