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The Logis de Montifaud , built in the 17th century, is a typical example of Charentais architecture with its tall buildings and enclosed courtyard.

Christian Landreau, vinegrower.
“ In 1980, I decided to take over and become a Cognac producer to carry on what my predecessors had started 5 generations ago. I follow the traditional Charentais method of distilling and the knowledge and savoir-faire passed on to me by my father.
Over the years, I have mastered the blending of my Cognac which makes it typical and unique.
My Cognac is made in the first area ( 1er cru), believed to be the best in taste and flavours.”

Cognac process
Its double distillation is done as follows:
- 1st step: the wine passes through the charentais still (pot still) to produce the “brouillis“ which has an alcohol content of about 30%.
- 2nd step: the “brouillis” goes through the distillation process in order to give at the end what we call “ l’eau de vie” which has an alcohol content of approximately 70%.
At the end of this process, the “eau de vie” is laid down to age in oak barrels.
Only the contact of the white wine from the Cognac area with the copper of the still and the oak of the barrels can produce the “eau de vie” that is allowed to bear the name of Cognac which officially guarantees its origin.
Cognac is produced in a range of maturity and characteristics according to the number of years it spends ageing in oak barrels in our cellars.

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Company profile

Related activities :

Agribusiness: Wine, spirits, other drinks

Export area :


Europe outside E.U.

European Union


Local presence :

European Union

Target countries :


European Union

North America

South Asia

South-east Asia

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