Pierre Vallet assortment and brochure
The adventure of Pierre Vallet Cognac began in 2010, the day when Michel and Catherine Vallet, strengthened by their own experience, offered Laurent and Elodie Vallet the possibility of creating their own brand with their own blends.
A well defined region
The areas where cognac is produced were defi ned by decree on May 1, 1909, and based on the characteristics of the soils. Six different Crus have thus been classifi ed: Grande Champagne, Petite Champagne, Borderie, Fins Bois, Bons Bois, Bois Ordinaires. Our cognacs come mostly from the Lands of the Champagnes. These soils, where the chalk content is very high, give birth to very fi ne “eaux-de-vie” with a dominate fl oral bouquet, demanding a long ageing in oak barrels in order to reach their full maturity.
Distilling is carried out with two heatings (“chauffes”) using a pot still,
which is called a “Charentais”, and whose boiler is made of copper.
Kept with its sediment, the non-fi ltered wine is then introduced into
our 25 hectoliter boiler and brought to boiling.
Alcohol vapors are released and accumulate in the “chapiteau” (or,
“head” of the still). Then they are released again into the “col de
cygnet” (the neck of the still), and next into the coil. In contact with
cold water, it condenses and begins to fl ow in the liquid form called
“brouillis” (the fi rst cut). This fi rst heating process, producing about
32 % in volume, is poured into the boiler for a second distillation
called “la bonne chauffe” (the “middle cut” or “heart”).
The ageing process, which is critical for an eau-de-vie to turn into
cognac, is carried out in 350 liter barrels.
Each cognac is different. Our on-going research for constancy of quality constitutes the main work and concern of every cognac producer. Laurent Vallet follows the eaux-de-vie closely from the moment they come out of the still, watches over their ageing and, along with his family, regularly carries out tastings, and decides when to change them from one barrel to another so as to render them mellower or dryer. This work, the fruit of great family experience, has allowed Laurent Vallet to master the quality of his products. Like a goldsmith, he blends his eaux-de-vie of different ages and crus so, over time, they will preserve the personality of his Pierre Vallet Cognacs.