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COGNAC

- The production area was defined in 1909. Establised as a “registered designation of origin” since 1936. 

- The six wine growing areas for Cognac were established in 1938.

- Cognac vines cover an area of 73,000 ha.

- Main grape varieties : Ugni Blanc (St Emilion), Colombard, Folle blanche.

- Cultivation method used : the Double Guyot.

- Harvest : beginning of October, harvested by machine.

- Chaptalisation : adding sugar to the process is prohibited.

- Wines obtained : acidic white with an alcohol content of around 9° on average.

- Distillation of wine : from November to March 31.

Cognac is produced following a specific method of double distillation in a traditional   Charentais copper still.


- 1st Heating : this is used to obtain the “brouillis” or "low wine" with an alcohol content between 28° and 30°.

- 2nd Heating : the brouillis is put in the still and brought to the boil. First, we get a distillate called "Heads" which is set aside. Then comes "the heart", a crystal clear eau-de-vie which will become the cognac.

When the hydrometer reads 60% vol. the distiller removes the “seconds” and finally, at the end of the distillation, the “tails”.  The "heads" and "seconds" are redistilled with the heart.  The distillation cycle normally takes 24 hours.

It takes about 10 liters of wine to produce a liter of 70% vol Cognac. The aging of Cognac is carried out exclusively in French oak barrels, from the Tronçais or Limousin.

Then comes the vital work of the cellar master – whose immense knowledge is the product of enormous experience. Indeed, it is the cellar master’s skill in blending old “eau de vie” and different wines that will create the true harmony of Cognac.


COGNAC ....... The liquor of the Gods