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Autumn is a glorious time to visit Cognac region. The air is crisp. Shafts of sunlight pierce through the morning mist and the vineyards are bathed in a golden glow. It’s a festival of colors: yellows, oranges and reds explode like fireworks, then flicker out and disappear into the depths of the terroir.
In November, after the grape harvest, it’s the moment of distillation. A fundamental moment that sets the scene for everything that LOUIS XIII Cognac will become. The rules are meticulously defined. The grapes are left to ferment naturally for one to two weeks and the wine produced is distilled twice in traditional copper stills to become our future eaux-de-vie. Only a few of these fiery young spirits will be selected by our Cellar Master, Baptiste Loiseau, to age peacefully in our tierçons.
Every gesture counts to create LOUIS XIII: an amber nectar that stirs the soul, a taste that mirrors the work of nature with its exceptional notes of myrrh, honey, dried roses, plum, honeysuckle, cigar box, leather, figs and passion fruit…an abundance of flavors and aromas that revive the senses and awaken memories, drop by drop.
Spend a day in Cognac this autumn and discover LOUIS XIII in its natural setting. Enjoy a ceremonial tasting experience and savour a gourmet lunch or dinner in our ancient distillery.