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Grapes variety: Ugni-blanc, Folle blanche
Soils: limestone
Harvest: maturity controls ; grapes are pressed within 30 minutes after picking up to avoid oxidation
Pressing: 3 pneumatic presses to fill each one of 50hl very quickly and to reduce oxidation. This is a softest way to press grapes and respect quality.
Wine-making: fermentation temperatures control (maximum 26° to keep all aromas), and then wine storage on the lees for optimum conservation without sulfites addition & to concentrate floral aromas.
Artisanal Distillation: the white wine is distilled with the lees very slowly ; it develops also roundness and concentrates the floral character of the cognac. The ‘cut’ is only made by tasting.
Ageing: aged in old cask, so not too much Tannin (Limousin oak). At the present time it ages in old casks, but will be soon in “demijohn”.
Reduction: The percentage of alcohol of this very old cognac has decreased naturally to 50% Alc. then it is reduced of 5%vol a year to reach 40%vol.
Blending: 1 growth ; and this is a blend of very old cognacsFiltration: soft filtration to keep maximum flavor and aromas; this quality process keeps the cognac just below the cloudy point
Bottling: by hand at Château Montifaud estate
This cognac has a copper colour, and the number of years allowed the spreading out of walnut aromas, cigar box and spicy notes. Very mellow, round with an exceptional “rancio” typical of the very very old cognacs and an incredible length on the palate.
This exceptional cognac constitutes one of their prestigious cognac qualities. The first cognac distilled by Louis Vallet has been selected to make a part of this blend and will offer you a real pleasant time between friends and family. Enjoying this cognac will take you back to the past to meet the previous generations of the Vallet family and share their secret…
40% vol.
