CRAFTING THE ONE OF-A-KIND
The one-of-a-kind and bold aromas of Pineau des Charentes are the fruit of unique expertise. Winegrowers and cellar masters have shaped this spirited wine by adhering closely to traditional production methods. The grape juice and cognac must come from the same estate, the same vineyard, and must be made by the same people. Their expertise is passed on from generation to generation.
The greatness of Pineau des Charentes lies in five essential production stages:
Once grapes have soaked up the sun and the aromas of the Charentes soil, they are picked from late September onwards. This process takes about a month.
Grapes are then pressed: white ones as soon as they are harvested, and red ones following several hours of maceration, giving them Pineau des Charentes’ typical bright color.
Next comes the key component of production process called mutage, consisting in adding alcohol to grape juice. Cognac eau de vie aged for at least one year and containing at least 60% alcohol is added to the grape juice in a 3 to 1 ratio, to stop fermentation.
Pineau des Charentes must age in oak barrels. During this last phase, the wine acquires its final aromas.
Pineau White is aged for at least 18 months, including 12 months in barrels, while Pineau Rosé and Red are aged for 12 months, of which 8 months are in barrels.
This patience pays off, giving Pineau des Charentes its distinctively harmonious aromas, roundness and freshness on the palate.
Its bouquet can be further enhanced by ageing in oak barrels for 5 years minimum, to create Old and Very Old Pineau des Charentes.
Due to its AOC status, Pineau des Charentes must be bottled in the region where it is produced