From the end of March until April we work on making the soil light and fertile, using the same tried and tested methods each year. During this process we also pay particular attention to the growth of the younger vines.
From May to June we start a new manual operation, suckering. We pay very careful attention to this discrete operation. The so-called “greedy” shoots are painstakingly removed to ensure that the grapes grow perfectly later on.
July and August are two crucial months. We are anxious to ensure the health and performance of every vine and examine each one meticulously in order to make sure that the whole vineyard develops in a vigorous and fertile way.
The month of September is a transitional month when we work relentlessly to prepare future grape harvests. We carefully watch the ripening of the vines and take the opportunity this month to check the efficiency and condition of our equipment.
October is the end of several months of preparation. It’s time to harvest the grapes. Anxious to preserve the great tasting qualities of our white grape, the “ugni-blanc” the harvesting process is a continuous, seamless sweep.
After a month of intensive work, November allows us to have a fresh look at the vineyard. This is a chance to maintain each vine in the tried and tested manner: tying them back with wire to improve the ventilation between the vine branches and uprooting dead vines.
While the vine develops vigorously throughout the season, the Seguinot eaux-de-vie begin a peaceful rest in the house cellars. Seeking perfect harmony, Jean François Joumier, the cellar master, uses his intuition and experience to meticulously orchestrate the making of Seguinot cognacs.
Balanced, subtle, complementary or complex, each Seguinot cognac has its own distinctive range of aromas, which only Gérard Seguinot and our cellar master reveal through subtle blends of eaux-de-vie of different ages and vintages.