Since the beginning of cognac story, the distillation is still the same with this special double process of heating. The process clearly detailed in this video from BNIC (coordination and decision-making body for the Cognac industry).

L’article Distillation time est apparu en premier sur Living In Cognac Land.

Hustle and bustle in the courtyard when I arrived fews days ago on the end of the afternoon. It was D-1 before the opening of the first exhibition of the year. Danielle Joubert and Jacques Taris, the artists were finalizing the last details in the art gallery. Gabriel and Yann in work-clothes were just starting the bottling of… 300 special bottles « cuvée spéciale » dedicated to the exhibition.  Nevertheless the two brothers  did not look under stress as you can notice on the video ! Theses guys have a gentle nature.

The art in the vineyards is one of their ideas. They feel comfortable  to share with everybody coming in their wine estate, the nice things of life and for them, wine and art.

« People are sensitive or not sensitive » say the two brothers « and then people who are sensitive in art could be sensitive in wine discover and vice-versa ».

« Art is a subjective matter, exactly like wine tasting » tells me Gabriel the distiller. « It’s not necessary to have studied in art-school to appreciate art, and not obligatory to be  oenologist to appreciate wine » adds  Yann winegrower and plastic art artist known as « Monsieur Frog ».

The label created by the artist has been printed in the small workshop created by Yann in the property.

And what about this wall ?

Seemingly, everyone see the black and white colour. A too simple sight for the imagination of the 2 brothers. Black is just the result of a small fungus that we call here « la part des anges » the share angels. Read the complete explanation on my previous post here. So it’s not the wall that the artist has painted in black, but he realized an outstanding  artistic gesture : erase some parts on  the wall totally black  to let appear the beautiful face of the grandfather !

« Les Frères Moine » in the area of « Fins Bois » near Jarnac, tells us a  nice story started at the beginning of the last century when the  great grandfather came here, as many other persons from Vendée, a small region located north of our cognac area. Passion, courage, tough work, and determination to move forward are some  of the main characteristics of the Moine family. Each generation give to the following some keys to pursue.

This picture, an event in years 1910, shows the founder of the Moine family in cognac region. Prouds to work in vineyards without any smugness, they dressed up smartly in order to honour  the vineyards.

Nowadays,  the name « les Frères Moine » well known here,  come from the previous generation : François, the father, and Jean-Yves, the uncle of Yann and Gabriel. Winegrowers, they also created « le circuit du chêne » a touristic and pedagogic circuit to discover different know-how of the story of cognac : stavemill, cooperage, distillation…. Suffice it to say that this family, in full respect of the know how of cognac, pineau and wine elaboration,  is  game changer at each generation on surrounding subjects.

So art or wine ? Both absolutely answer together Yann and Gabriel. Why choose in fact ?

If you come and see you in Cognac region, may be for summer, don’t forget to meet them.

The Exhibition

Danielle Joubert :L’Eveil

Inspired by nature, she works with what she finds in her strolls ( Feather, stone, iron wire, driftwoods…)  to whom she gives a second life.

Jacques Taris:  Retour Blanc Project Configuration 8.

He explores numerous universes. Teacher in art-school and artist, he is inspired by figures and specially the Fibonacci figures, time, travels. He performs in land art too.

L’article The perfect blend of vineyards and art est apparu en premier sur Living In Cognac Land.

The distiller is either a  grower-distiller called « bouilleur de cru » which means that he operates for his own production, or professional distillers  « bouilleur de profession » who work for them if they are growers  and for winegrowers who don’t have distillations facilities.

A woman in a distillery

Line’s family live and work here, in Biard since 1610. A deep-rooted story in the heart of cognac vineyard, in « grande champagne » : 18 ha devoted to cognac, and pineau. Since 100 years, 3 generations work with passion to the developpement of the property, each of them bringing her skill and insight to make Cognac Guillon-Painturaud  be known for the quality of the products.  A family transmission from grand father, to father and daughter nowadays. Line’s grandfather bought the first copper still « alambic » in 1914, which is still running nowadays and devoted to more precious cognac.

Line’s father has been the  » architect » of the developpement,  in the vineyards and in the distillery (second still).

Line began a professionnal activity outside the property and came back a few years later, as she was deeply committed to the place, the vines, the family story. Since 22 years, Line is totally involved in her passion. « I have no regrets at all » she says even if it’s a lengthy training and sometimes physically tough.  A woman in a rather man’s business ?  « I work with men and it’s  not a problem, I do like work with men also »  The approach and experience could be different  but Line does not see any basic difference in the work. The most important for her is « I do appreciate the freedom we have to be winegrower and distiller ».

Distillation started on nov.2nd and will be over before Christmas time. During this time, each day, Line wakes up very early in order to be in her distillery on 6:30 am, coffee in hand. Then the distillation process, always the same, since the origin of cognac,  begins (detailed explanation in the previous post). A long busy day, in the heart of the elaboration of eau-de-vie. 24 hours are necessary for a complete distilling cycle. At 6:00pm Line prepares for the night. Theses never-ending cycles need constant monitoring and attention. Line’s home is next-door of her distillery in which  she sets up  a small office to work closer to the still.

And now I would encourage you  to practise your french and look at Line explaining what she does each day during distillation period !

Great thanks to Line and http://www.cognacguillon-painturaud.com/

L’article Distiller, full-time job in wintertime est apparu en premier sur Living In Cognac Land.

Since the beginning of cognac story, the distillation is still the same with this special double process of heating.

At the time of distillation, wines must have an alcoholic degree between 7% and 12%. First, the white wine is poured in the boiler and brought to its boiling point. Alcohol vapors are freed and collected in the still-head, then they cross the swan-neck to arrive  into the coil. Upon contact with the coolant, they condense, to become the  “brouillis”(between 28 and 32 % of alcohol content).

Thanks to Line Sauvant from Cognac Guillon Pinturaud who opened the door of her distillery for us. Next post on her, and the family dynasty.

The brouillis starts to flow, we call it « la mise au courant ». About 12 hours are necessary for the first distillation. Then the « brouillis » goes back again to the boiler for the second distillation known as the « bonne chauffe ». About 8/10 hours later  the most delicate moment happens : the cutting « la coupe », needs all the attention and skill of the distiller. After the « heads » (1 or 2 % of the volume) comes the « heart », as its name suggests, this so bright and clear color liquid will be future cognac. The cutting takes place just at the crush moment when « seconds cuts » are going to appear.  Again 12 hours are necessary for the second distillation.

Depending from methods, the heads, seconds cuts and tails may be  redistilled with next distillation of wine or brouillis, totally or just some parts. A secret of fabrication for each distiller… The heart is directly poured in oak barrel, an other story begins, the ageing process.

Lost along the way ? Don’t worry, this small video will explain you all the process, thanks to BNIC

The process is quite stunning, but what about the tools, theses  stills, some of them century old,  still-head with different shapes,onion, turban, olive,  prolonged by a swan-neck, shiny coppers, red bricks, dark carpentries, a magic atmosphere…

Even the modern ones, computer controlled,  have been produced with the same attention to the details.

But nevertheless,  no computer can replace the skill, the eye and the smell of the distiller particularly in very important moments. It will be our next post on the blog.

L’article Here’s the time of distillation est apparu en premier sur Living In Cognac Land.