This room symbolizes the common thread of Jean-Sébastien Robicquet's family history, the heart of Maison Villevert's business and recalls the origin of the product birth cycle: the grape.

The table, in front of the large period fireplace, is lit by a lighting installation by Tom Dixon in homage to bunches of grapes.

Here, the decor emphasizes copper, symbolizing the still and distillation. An art in which Maison Villevert excels, a crucial step in the creation of any spirit, well beyond the borders of Cognac.

There are several distillation methods, embodied in the artwork adorning this room. The copper here symbolizes its importance and enhances the results of wine distillation.

This wood-toned lounge invites guests of the Manoir to experience serenity and patience, the time essential to creating the finest spirits. This time—aging—without which cognac eaux-de-vie would not be what they are, with their notes of rancio, wood, and even tobacco.

The same goes for tequila, pineau, vermouth, and even wine. It's the rallying point for these vine-based drinks. Sixteenth-century objects evoking chivalry—daggers, halberds, swords—recall the chivalrous and conquering spirit of the Robicquets.

In this room, a piano serves as a subtle reminder that the Manor House is not only dedicated to the production cycle of Maison Villevert's spirits; it also embodies the harmony between spirits and artistic creation. A testament to Maison Villevert's commitment to the French cultural exception and its long-standing commitment to supporting and promoting culture.

The 4th room of the Manoir de Villevert, the Perfumer's Room, illustrates the spirit that inspires Jean-Sébastien Robicquet and his teams. This room transports us into the world of alchemy in the service of scents and perfume. It is in this room that a facsimile of a recipe dating back to 1495 is preciously preserved: that of the first "recreational" gin, rather than medicinal - the first gin made from vines. While the English keep the recipe at the British Museum, in 2014, they agreed - exceptionally for Jean-Sébastien Robicquet - to reveal it to him. Plants and spices were present and dominant, but the document specifies that, for its quality, distilled wine imported from the Cognac region must be used!

As part of its cultural and heritage policy, Maison Villevert provides researchers and history students with a formidable collection of nearly a thousand works devoted to vines, wine, the history of distillation, spirits, the history of the region and cocktails, the oldest of which dates back to 1509.

Beyond these initiatives, this collection is also made available to the company's employees, who can draw inspiration and knowledge from it to fuel their projects and maintain the spirit of innovation and excellence that drives Maison Villevert.

The Vesper Bar finally brings together Maison Villevert's guests for a moment of tasting and conviviality. Jean-Sébastien Robicquet enjoys preparing his own cocktails, such as the one that gave rise to vermouth – La Quintinye Vermouth Royal – the result of a wonderful story: while visiting a club in London, he gave the mixologist carte blanche to prepare the cocktail of his choice.

Surprise: the latter makes a cocktail based on... G'Vine,... Cîroc, and a Bordeaux wine aperitif. This Vesper is a cocktail drunk by James Bond "shaken, not stirred" in the unforgettable Casino Royale.

Jean-Sébastien Robicquet then sought to create the third element that the mixologist could have selected for his famous cocktail: La Quintinye Vermouth Royal was born... made from the famous Pineau des Charentes.