These cognacs spend a short period in new casks: six to nine months in barrels made from fine grain oak which will have given up their bitter tannins while being seasoned for three years in the open air: the quality of this new oak is a vital factor for the final structure of the cognacs. The cognacs are then aged in older barrels to marry them with the most discreet of tannins which will enable them to slowly develop their colour and flavour. These barrels will lend the lightest of oaky notes to the cognacs.

The combination of air and oak gives rise to a number of influences on the cognac and we carefully monitor their intensity in order to obtain the HINE style; a light amber colour, floral aromas and smooth flavours with notes of vanilla.

Over time, the alcohol volume and strength gradually diminish. The process eliminates harsh elements in the cognac and favours the development of the bouquet. When comparing younger and older cognacs — which we do regularly — you see the importance of this barrel-ageing period and how the cognacs gradually acquire their character.

When the cognacs reach the peak of perfection they are bottled ready for sale or held in glass demijohns for longer safe keeping.

Experience has taught us to be patient. We can predict that some years will be exceptional when the grapes are harvested. Other years, however, will only reveal their full potential later on: in fact the promise of an exceptional cognac lies in the wine, which, by its nature, is different year on year. It happens, for example, that some cognacs develop an outstanding character after ten years of ageing, hence the importance of our rigorous testing system which enables us to assess the development of every single cognac over time.

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