To acquire new aromas, new flavours but also its colour, the eau-de-vie obtained by double distillation in the Charente will have to spend several years in oak barrels.
This maturation stage is called ageing and can last from a few years for a Very Special Cognac (minimum 2 years) to a few decades for our Extra Extra Old Cognac.
During this time, the cellar master's choices influence the cognac. The toasting of the wood in the barrels, the humidity in the cellar, and many other criteria will ennoble the cognac.
Over the years, the cognac becomes richer and rancio appears, resulting from the exchange with the barrel, which is characterised by notes of walnut oil, mushroom and undergrowth.