Hine

Ugni Blanc grapes are harvested in autumn from the chalky terroir of the Cognac region, prized for their high acidity.

Grapes are pressed and fermented into a thin, acidic white wine — the perfect base for distillation.

The wine undergoes two distillations in traditional Charentais copper pot stills (alambic), a process unchanged for centuries.

The eau-de-vie is aged in Limousin or Tronçais oak barrels, where it develops amber colour, vanilla notes and complexity.

The Cellar Master blends eaux-de-vie of different ages, crus and styles to create the house's signature expression.

After a final rest period, the cognac is brought to bottling strength and presented in its distinctive bottle.