The brandy is produced from the distillation of wine which always has different characteristics at each grape harvest, caused by the different climatic conditions of that year. The idea of Vintage Brandy came, therefore, from the wish to bottle a product that bears the characteristics of the year in question. The wines used have been distilled, by discontinuous method, in a “Charentais” alembic still, made entirely of copper, which conserves and enhances all its finest features. The brandies thus obtained are then aged in small 350-litre casks of French oak from the Limousin forests. In the first year of ageing new casks are employed, lending colour and tannins to the distillate. Subsequently the brandy is decanted into so-called “used” barrels – this has the almost exclusive function of aiding the tannin and alcohol oxydation process. During the ageing process alcoholic strength is slowly reduced by the addition of distilled water, until reaching the desired content for consumption, which is 45% by volume.