It’s excellence starts in its terroir: the French word for the unique alliance of soil, climate and human skill that can only be found in one special place. The terroir of Grande Champagne takes its name from the Late-Latin wordCampania, which refers to the open lands of limestone subsoil covering 13,000 hectares in the heart of cognac winegrowing country. It is here in Grande Champagne that the grapes with the finest ageing potential are grown to create eaux-de-vie.
The chalky porous soil, the curve of the Charente valley, the Massif Central mountains in the east, the Gulf Stream blowing from the Atlantic in the west, the skill of local winegrowers and distillers passed down for generations – these are vital elements that give eaux-de-vie distilled from Grande Champagne grapes the greatest ageing potential of all.
The unique Louis XIII blend itself is composed of up to 1,200 eaux-de-vie sourced 100 per cent from the terroir of Grande Champagne.
It’s a well-known fact; cognac are often enjoyed as a digestive. I personally recommend Louis XIII at 7pm for the aperitif, when your pallet is fresh to fully appreciate the 250 notes revealed with the first drop. Louis XIII is steeped in history, expertise and craftsmanship.