Guillon-Painturaud, Winegrower harvester
The story of our house
Today we are proud to produce our own Cognac and Pineau des Charentes. The 19 hectares are cultivated by us and the fruit of this harvest is distilled, aged and sold at the property. We have been able to expand our range of Cognac and Pineau thanks to the work of previous generations. The making of our Cognac and Pineau des Charentes remains a long and meticulous work, which we are pleased to share with you through our different activities.
Wine tourism is a fun way to discover the family estate through the Escape or the Pineau workshop, or more traditional, through visitsof the distillery and the cellars.
We follow with passion every step of the harvest, from distillation to ageing.
The family estate is located in the heart of the Grande Champagne, 1qt cru of Cognac. This terroir allows the winegrowers to produce very old Cognac and Pineau des Charentes. The Grande Champagne cru is marked by fruity and floral aromas. It gives more woody aromas, when the ageing process is pushed. It is the famous taste of rancio which characterizes the very old Cognac.
The Pineau des Charentes, will be more and more syrupy, offering with the years very different aromas from those of the young Pineau. Very well known for the aperitif, the old Pineau des Charentes will, however, be very appreciated during meals or married with certain desserts.
As an Independent Winegrower, we are committed to selling only the family production.
As precursors of the High Environmental Value label in Charentes (HVE), we commit ourselves to be responsible for our gestures and practices in the vineyard.
Our philosophy is committed. Our wish is to preserve our authenticity but to continue to improve our viticultural and technical practices.
Our concern is to adapt production to the requirements of the environment and the expectations of our customers.
The distillation secrets
The distillation is carried out in two heatings, using a still, known as a Charentais still. This still is composed of a copper pot with a characteristic shape, heated over an open fire (in the pot itself) and surmounted by a capital, extended by a swan neck that turns into a serpentine and passes through a cooling basin called a “pipe”. We use our two family stills, from 1914 and 1968…