The word "terroir" is often associated with wine, but it applies with equal relevance to eaux-de-vie. Our region of origin shapes every aspect of our production, from the raw material to the conditions of ageing.
The climate
The cold winters and hot summers of our terroir create pronounced expansion-contraction cycles within the barrels, accelerating the exchange between wood and spirit. A region with a milder climate will produce slower ageing, often more elegant, but requiring greater patience.
The elevation of our cellars
Our cellars are situated at 420 metres above sea level. At this altitude, night-time temperatures remain cool even in the height of summer, moderating evaporation peaks and preserving much of the fruity aromatic character that intense heat would otherwise volatilise.
The spring water
The water used to reduce the alcoholic strength before bottling comes from an underground spring naturally filtered through local limestone. Its low mineral content preserves the delicacy of the aromas without introducing any off-notes.
A living terroir
We regard our terroir as a living partner rather than a mere backdrop. This is why we adapt our practices each year in response to climatic variations, rather than seeking to correct them through industrial methods.