It all starts with the planting of young vines, which then go into production after the third year of planting.
After the third year of planting, production begins: harvesting of the grapes, vinification in the cellar (preparation of the grape must which ferments).
After fermentation, distillation can begin: an eau-de-vie is extracted from the wine. Following this distillation, the ageing process begins, a product that will become Cognac over time.
The ageing process takes place in new oak barrels and is oxygenated or aerated regularly to improve the ageing process. This ageing will give the quality of the Cognac.