Cognac Maxime Trijol
In 1954, Maxime Trijol became a wine and brandy broker. He was officially recognised as a professional distiller in 1962. In 1972, Jean-Jacques Trijol took over from his father, and with the same passion and meticulousness as his ancestors has preserved the family secret in making outstanding Cognac. In 2013, his two daughters, Anne-Sophie and Pauline joined him in running the property and its 22 stills.
This family story is above all about finding the right balance between tradition and modern techniques over the generations. It has ensured the sustained independence of one of the largest family-owned Cognac distilleries.
The first Maxime Trijol still was installed in Saint-Martial-sur-Né in the Cognac heartland in 1859.
Today, the house boasts twenty-two 2,500-litre stills. Maxime Trijol is different in that the brand cultivates its own vines, as well as distilling and aging Cognac.
In this way, Maxime Trijol oversees all the steps in the cognac production process: growing the grapes, distillation, ageing and bottling.
This philosophy of a continuous quest for excellence has been handed down from generation to generation.
The Trijol family’s vines grow in the two most exclusive Cognac crus (regional appellation areas) of the 78,000-hectare Cognac production area: Grande Champagne and Petite Champagne. The main grape variety cultivated is Ugni Blanc. Harvesting begins at the end of September or the beginning of October. The fruit is pressed immediately after being picked and the juice is fermented directly.
Pressing and fermentation require special care, being two crucial steps that contribute to the quality of the final Maxime Trijol "eaux de vie".
After about two weeks fermentation, the resulting wines contain around 9 to 10% alcohol by volume. These acidic, low alcohol wines are ready for distillation, which must be finished by the 31st March if the Cognac label is to be attributed to them.
Since it is forbidden to add sulphur dioxide, the only preserving characteristic of these wines is their acidity.
The Ugni Blanc grape variety, which ripens relatively late, has high natural acidity, which is an important contributing factor to the subtlety and elegance of Cognac "eaux de vie".
This family story is above all about finding the right balance between tradition and modern techniques over the generations. It has ensured the sustained independence of one of the largest family-owned Cognac distilleries.
The first Maxime Trijol still was installed in Saint-Martial-sur-Né in the Cognac heartland in 1859.
Today, the house boasts twenty-two 2,500-litre stills. Maxime Trijol is different in that the brand cultivates its own vines, as well as distilling and aging Cognac.
In this way, Maxime Trijol oversees all the steps in the cognac production process: growing the grapes, distillation, ageing and bottling.
This philosophy of a continuous quest for excellence has been handed down from generation to generation.
The Trijol family’s vines grow in the two most exclusive Cognac crus (regional appellation areas) of the 78,000-hectare Cognac production area: Grande Champagne and Petite Champagne. The main grape variety cultivated is Ugni Blanc. Harvesting begins at the end of September or the beginning of October. The fruit is pressed immediately after being picked and the juice is fermented directly.
Pressing and fermentation require special care, being two crucial steps that contribute to the quality of the final Maxime Trijol "eaux de vie".
After about two weeks fermentation, the resulting wines contain around 9 to 10% alcohol by volume. These acidic, low alcohol wines are ready for distillation, which must be finished by the 31st March if the Cognac label is to be attributed to them.
Since it is forbidden to add sulphur dioxide, the only preserving characteristic of these wines is their acidity.
The Ugni Blanc grape variety, which ripens relatively late, has high natural acidity, which is an important contributing factor to the subtlety and elegance of Cognac "eaux de vie".
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