From 1702 onwards, Jacques, ancestor of the family, started to distil and age the products of his vineyards. Today, out of respect Pierre only produce old and prestigious products, as they used to do it in the past, in the heart of the Grande Champagne, where you may find the first and most respected brand of Cognac.
« To make the best Cognac, you have to grow the grapes, make the wine and distil it the best way. Then you watch it as it ages. In my cellars, there are Cognacs that were made by my father, my grandfather and my great grandfather. » Pierre
Jacques settled in 1702 in Segonzac : today Pierre ages and blends the best Cognacs using the traditional methods transmitted by the previous generations. Pierre uses two stills, of 18 and 25 hectoliters, the ideal size for the best eaux-de-vie. Wine is distilled twice in a copper Charentais still. After the first distillation, the wine becomes the brouillis. The brouillis is then distilled : head and tail (beginning and ending) are separated from the heart, the only part which is to age into limousin oak barrels. Each year, there is as much as 3% of Cognac production that evaporates. This evaporation is know as the « Angels share»