Château de Montifaud

Augustin Vallet established Château de Montifaud in 1837 with an initial three hectare vineyard. The enterprise has remained entirely family owned and independent for six generations, passing from Augustin through Pierre, Maurice, Louis, and Michel. In 2000, Laurent Vallet joined his father and grandfather at the estate, subsequently taking over leadership. Today, Laurent and his wife Elodie manage the operation from their base in Jarnac Champagne. The family continues a tradition where a portion of the Cognac distilled in the year a son joins the business is set aside to be sold only by future generations.

The estate manages approximately 150 hectares of vines located across the Petite Champagne and Grande Champagne districts. These areas are characterized by porous limestone and chalk soils that contribute to the acidity and mineral profile of the wines intended for distillation. For their spirits and fortified wines, the family cultivates Ugni Blanc, Folle Blanche, and Colombard. For their red and rosé Pineau des Charentes, they grow Merlot and Cabernet Sauvignon. The production process involves distillation on the lees in traditional copper stills, which creates a more complex aromatic structure. Aging occurs in French oak barrels sourced from the Limousin and Vosges forests, with the oldest eaux de vie stored in a dedicated cellar known as the Paradise.

The producer is specialized in the production of Cognac and Pineau des Charentes, with a reputation for aging its stocks much longer than the legal minimums. Their VS Cognac is often aged between five and eight years, while their XO frequently exceeds thirty years of maturation. Their white Pineau des Charentes is crafted by blending grape must with Cognac and aging the result in oak to achieve notes of dried fruit and honey. The red and rosé versions offer profiles of blackcurrant and cherry. The estate is also responsible for the Osmoz Gin brand, which uses a grape base consistent with their viticultural heritage. Their focus on estate grown fruit and traditional distillation methods marks their position as a significant artisanal house in the region.