Distillery Info
Our cellar master rigorously selects the wines used for Lillet, based on their qualities and organoleptic complexity.
Sweet oranges from Turkey, Spain or Morocco, bitter oranges from Haiti, quinine from South America… Every year, we carefully select the best fruits, fruit peels and barks for their freshness and aromatic richness.
Following preparation methods perpetuated since the 19th century, fruits and peels start separately their slow cold maceration in alcohol. After a few weeks, once the key ingredients have been extracted, we proceed with drawing-off and fruit pressing. This phase has a big role in Lillet’s aromatic richness.
Once ready, fruit macerations are mixed with the wine: this phase is called “vinage” (fortification). Once stirred until complete homogenisation, each cuvée is then aged with the greatest care by our cellar master.
Lillet Blanc and Lillet Rouge cuvées spend several months in oak barrels allowing the aromas to mellow and its unique characteristic taste to mature.
Nevertheless, Lillet Rosé is bottled directly in order to keep its freshness and lightness, giving place to a great aromatic finesse.
After several months in oak barrels, all cuvées are selected for their aromatic qualities and degree of maturity, and blended to produce Lillet’s characteristic smoothness. This is what gives Lillet its fruity, candied notes and rich, balanced and lively flavour.
