Pierre Vallet Cognac Extra

GRAPE VARIETY Mainly Ugni-Blanc. TERROIR Sustainable vineyard practices, limestone soil . HARVEST & PRESSING Maturity control, quick pressing after harvesting, pneumatic presses (fast filling to prevent oxidation). FERMENTATION Temperature-controlled fermentation and wine storage on lees for better preservation without adding SO2. DISTILLATION With lees, very slow distillation. Cut made through tasting. AGEING A few months in "roux" barrels, then numerous months in old barrels (French Limousin oak) in our own cellars. BLENDING The alchemy of our cognacs blended with a rigorous selection of beautiful treasures discovered in various cognac cellars. REDUCTION Slow thanks to a specific process. FILTRATION Very gentle to preserve maximum aromas. BOTTLING By hand at the estate.