Cognac Seguinot
Through the Seasons
Throughout the seasons
with the Maison Seguinot
The production of an exceptional cognac is an art that fits into the natural rhythm of the seasons. Since 1890, the House of Seguinot has monitored every step of this cycle, from the care given to the vines to the peaceful maturation of our eaux-de-vie in the cellars.
Discover how our know-how is expressed throughout the year to give life to unique and refined alcohol cognacs.
All year round: Harmony in the cellars
While the vines evolve according to the seasons, the eaux-de-vie rest in our cellars, where they slowly develop their aromas under the expert supervision of our cellar master.
Thanks to subtle blends and meticulous attention, each Seguinot cognac achieves unparalleled complexity and finesse.
January to March
Pruning, a new start
During the winter, when the vine enters its dormancy, our teams work on pruning. From the end of December to March, each vine is meticulously prepared according to tradition.
This delicate work ensures a harmonious growth for the coming seasons, essential condition to produce the clusters that will give birth to our exceptional cognacs.
March to April
Fertile soils and young vines
In spring, we shape the soils to make them fertile. This important step promotes the vitality of the plots and gives young vines the special attention they need to develop.
This constant care guarantees grapes of optimal quality to elaborate cognacs rich in flavors.
May to June
The Art of Egourmanding
Starting in May, an essential operation begins: the dehydration. This practice involves removing the so-called ‘greedy’ buds, which could slow down the growth of the clusters.
This precise gesture, carried out by hand, ensures a homogeneous maturation and promises grapes full of flavor for our eaux-de-vie.
July to August
Constant attention to the vineyard
Summer marks a crucial period for our vines. In July and August, each plot is carefully inspected to ensure its health and vitality.
We rigorously monitor each foot, thus ensuring a robust and balanced grape production, essential for creating cognacs with rich and complex aromatic profile.
September
Preparation for the grape harvest
September marks an important transition. We are actively preparing for the harvest while monitoring the grain maturation.
October
The time of the grape harvest
October is the culmination of several months of work. The harvest begins, with particular attention paid to Ugni-Blanc, our main grape variety.
Each harvest is carried out with care to preserve the gustatory qualities of the grapes, in a frantic but perfectly orchestrated rhythm.
November
The vineyard
After the effervescence of the grape harvest, November is dedicated to the maintenance of the vines. Training is carried out to improve the aeration between the branches, while pulling out allows for the removal of permanently extinct feet.
This step guarantees the health and productivity of the vineyard for the next season.
December
Distillation begins
In December, as the vine falls asleep peacefully, we begin the distillation of the harvest. This step is carried out on lie, a method that gives more body and aromas to the first eaux-de-vie of the year.
It is a key moment where the signature of our future cognacs is already taking shape.