The 24 seasons of la Part des Anges

Publié le 12 February 2021

Have you ever noticed large glass containers on cornices and walls of the vineyard? This is la Part des Anges, a mistelle, which we have been producing since 1993.


Mistelles (from the Italian “mixed” misto) are aperitifs with a concentration of between 16 and 22 degrees. They are obtained by blending unfermented fruit juice (grapes or other fruits) with alcohol.

Mistelles are produced in several countries including France where known mistelles are made: Ratafia de Champagne, Carthagène and Pineau des Charentes. The latter is made with cognac eaux-de-vie which has an alcohol content of between 16 and 22 degrees. A mistelle is made by the addition of alcohol to a grape or fruit must (mutage).

What is grape must?

Fresh must is essentially the juice extracted from wine grapes, before any major process such as concentration. This makes it possible to retain the main qualities and characteristics of a grape variety.

What does mutage mean?

Mutage means that we make the grape juice “mute” by preventing it from fermenting and thus fizzing. In the mistelle production process, the natural fermentation of grapes must is thus stopped by the addition of alcohol.

Elaboration method of la Part des Anges

The glass containers in which we store la Part des Anges are called demijohns. They are first filled with Seyval’s must which we then fortify with a Canadian eau-de-vie. We place a terracotta pot upside down on the neck of each of the demijohns. They each contain about 22 litres of mistelle.

These glass containers will stay outside the vineyard for 6 years. Nature thus does its work for 24 seasons, and exposes the demijohns alternately to the harsh cold, the mildness of spring and the summer heat. Terracotta being a porous material, over time the air enters the demijohn, and very slowly oxidizes the liquid.



A slow maturation takes place in this way, giving La Part des Anges a complex and unique bouquet, including notes of dried prunes, walnuts and roasting. One-tenth of the liquid content will evaporate over 6 years of aging. We are saying that angels come to seek their due! In all, this product will evolve 10 years before bottling (6 years outside and 4 years in vats). Period of time that is considered ideal for obtaining the desired complexity.

“Part des Anges” is a term used for certain scotch, whisky and cognac which age in barrels and evaporate through the pores of the wood.


The complex aromas leave any taster dreaming. On the palate, walnuts and prunes are present, then come the aromas of roasting, other notes such as butter, honey and caramel make this product an unforgettable experience.

To be enjoyed as an aperitif, with roasted scallops and its lemony butter emulsion, cold meats, firm and blue cheese, pastries or even as a digestif.

Click here to consult the technical sheet




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