This area is recognised for the delicacy and the power of its aromas in the Cognac produced. It is the high quality growths from the calcarious, or chalky, soil as well as the climate which gives Grandes Champagnes’ spirits its aptitude for long ageing.

According to Valentin Guillon's genealogy we know that the family has lived on this farm since 1610. Gradually, the farm has been planted with vines over three generations, grandfather, father and daughter who have kept their trade secrets for blending the family's Cognac as well as Pineau des Charentes.

The distillation of the harvest is all completed on the property. During the winter, two stills work together for about 8 weeks. The newer still, dating from 1970, completes the first distillation, the “brouillis”, which is at about 30% by volume of alcohol.

The smaller second still, dating from 1914, is used for the “Bonnes-Chauffes" literally meaning “good heat” which is the second distillation. The two stills work night and day; father & daughter carefully selecting the middle part of the distillation, the Eaux-de-Vie, which is close to 70% alcohol by volume, and which is then placed in the Limousin or Tronçais oak casks to start the long ageing process. Over the years of aging there are steady losses due to evaporation, the “Angel’s Share”, which also helps to concentrate the colour.

Only time can soften the initial strength of the alcohol;the estate has around one hundred casks maturing at any onetime.