# SAVOIR-FAIRE

> Savoir-faire: since 1955 only three maîtres de chai – Bernard Penne, Jean-Claude Dallas and Eric Durand – have shaped Marquis de Montesquiou.

*Maître de Chai*

We might have no sympathy for the devil, but we’d rather live in the memory motel than in a yellow submarine. And as with any band, quality requires continuity. Since 1955, there have only been three maîtres de chai who have ensured that the house’s savoir-faire in the production of Armagnacs has been passed down from generation to generation.

## Maître de Chai

### Bernard Penne

1955 - 1973

### Jean-Claude Dallas

1973 - 2013

### Eric Durand

2013 - today

## Continuity

Continuity of expertise has played a central role in the house’s production practices. Since 1955, only three maîtres de chai (cellar masters) have been responsible for overseeing the maturation, blending, and quality management of the Armagnacs, ensuring the transmission of institutional knowledge and established production methods across generations.

The maître de chai supervises ageing processes, maintains the stylistic consistency of the house, and directs blending decisions in accordance with defined production standards.

The position has been held by Bernard Penne from 1955 to 1973, followed by his son-in-law Jean-Claude Dallas, who served from 1973 to 2013. In 2013, Eric Durand succeeded Jean-Claude Dallas and continues to serve as maître de chai today.

![](https://marquisarmagnac.com/media/pages/articles/savoir-faire/af8c7f0406-1652863512/dsc_1402-2.jpg)

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Source: https://marquisarmagnac.com/en/articles/savoir-faire