Since 1724 Rémy Martin has been first and foremost a vigneron, growing grapes and distilling wine into precious eaux-de-vie. Today, Rémy Martin remains committed to the traditional methods of fine distillation - on the lees in small copper stills called alambics, resulting in a more complex spirit with better depth and length of flavour.
The secret of Cognac is in the soil from which it comes. For this reason, Rémy Martin only uses grapes from the most respected growing regions - the Grande Champagne and Petite Champagne. These regions contain a unique type of chalk-flecked soil that reflects light and ripens the grapes to absolute perfection.
The grape varieties used in the production of Rémy Martin are Ugni Blanc (97%) and Colombard, Folle Blanche (3%). It’s the job of the Cellar Master to blend the Grande Champagne and Petite Champagne eaux-de-vie to reveal its unique aromatic intensity, as well as make sure it remains true to the Rémy Martin Fine Champagne Cognac style. Pierrette Trichet, Remy Martin’s current Cellar Master and only the fourth in the past 100 years, uses her skill to find the perfect harmony of a broad range of aromas and flavours.
“Releasing the aromatic heart of Fine Champagne is my life’s work. Distilling by traditional methods in small alambics, working in harmony with time, and exclusively nurturing the eaux-de-vie in Limousin oak casks enables us to reveal the aromatic intensity that can only be found in Rémy Martin Fine Champagne Cognac”