Two spaces work hand in hand as part of the tour of the centre. These are the distillery and the spirits maturation room. 

Without the distillery, the bottles would be empty. In the old days, brandy was brewed at the end of the year and in a single wood-fired boiler, where, after the crops were harvested, they were slowly cooked and warmed throughout the winter. Today, however, brandy cooking looks like this all year round. Autumn is still considered to be the most beautiful and stressful time of the year, as nature ripens and bears fruit, provided there is a good harvest. That is what we are looking forward to.

 Distillates are matured in rounded glass bottles surrounded by a spotlight. This improves the taste and smell of the distillates. You know what they say - spirits are money that never loses value.

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