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At the end of the vinification process, once the wines have been devatted, the red marcs from the presses are destemmed and stored in airtight vats. This is the Burgundian method. Distillation begins when the wines are finished and placed in tuns, generally in the first days of January.
The ageing process lasts more than 20 years. It is done exclusively in Limousin oak barrels with a capacity of 400 to 500 litres, with only 20% of the annual production of eau-de-vie being made from new barrels. We wish to maintain a balance and avoid any excessive addition of tannins which would contribute to hardening the eau-de-vie and reducing its original subtlety. The long maturation process is carried out thanks to the porosity of the wood which allows indirect contact between the eau-de-vie and the air.
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