Cognac

TERROIR

As an "Appellation d’Origine Contrôlée" (AOC), Cognac can only be produced within a precisely defined production area.

Bois Ordinaires Mostly facing the ocean or very close, even present on islands the “ordinary woods” represent the smallest vintage in terms of quantity of vines planted and therefore production (about 2%). In these landscapes, which are very popular for tourism, where wide sandy beaches coexist with oyster beds, the jewel of French gastronomy, the soil is obviously very sandy. The eaux-de-vie produced age very quickly.

Bons Bois Surrounding the other crus, the soil of the "good woods" is mostly sandy near the Gironde estuary and in the south of the region, near the pine and chestnut forests. The Bons Bois produce round eaux-de-vie that age quickly, with a bouquet of pressed grapes.

Fins Bois is the largest appellation with more than 31,000 hectares out of the 75,000 of the delimited Cognac region. Most of this cru has very stony clay-limestone soils, and parts of harder limestone from the Jurassic period. Round and supple, the eaux-de-vie produced develop an aroma of freshly squeezed fruit.

Borderies, the smallest of all the terroirs is located northwest of the city of Cognac. Only 4,000 hectares of clay-limestone, resulting from the decomposition of limestone. It produces round eaux-de-vie with a bouquet characterized by a scent of violets.

Petite Champagne's clay-limestone soils, soft and chalky, from the Cretaceous have the particularity of resembling an immense sponge in which the water flows slowly even during very dry summers. The eaux-de-vie are light and fine with a predominant floral bouquet. They are made to age for a long time before reaching full maturity.

Grande Champagne also called the heart of cognac, covers approximately 15,000 hectares and is the most prestigious cru. The eaux-de-vie produced present characteristics of extreme finesse and lightness with a predominant floral bouquet. They require a long aging to reach their full maturity. The most exceptional of them can wait 100 years out of sight.

DISTILLATION

Distillation processes have not changed since the birth of cognac… in the 17th century! The distillation is carried out in two “chauffes” (distillations), using a still called “Charentais” in red copper of a very specific shape, with its boiler, its swan’s necks and its coil. The white wine, harvested in the Appellation d'Origine area, is introduced into the boiler to be brought to the boil. The alcohol vapors condense to form the "brouillis", a cloudy liquid containing approximately 28% to 32% volume.

The “brouillis” is then put in a boiler for a second distillation, called the “bonne chauffe”. For this second heating, the capacity of the boiler must not exceed 30 hectoliters, the volume of the load being limited to 25 hectoliters with a tolerance of 5%.

The first liquid obtained is very rich in alcohol and called the "head". It is discarded during the second distillation. This process called "la coupe" (the cut) gradually reduces the alcohol content.
After the "heads" flows the "heart", a clear and limpid eau-de-vie (the future cognac). After "the heart" comes the "seconds", collected when the alcoholometer indicates 60% volume, and at the end of distillation, the "tails".
The “heart” of the "Bonne Chaudde" is then placed in oak barrels to begin its ageing. “Heads” and “seconds” will be redistilled with the wine or with the “brouillis”.

This typical double distillation, known as “open fire”, lasts 24 hours and requires continuous attention and great mastery from the distiller, to give the cognac its full personality. Completed no later than March 31 of the year following the harvest, distillation is carried out by vintage.

There are 4,000 active winegrowers and boilllers called "Bouilleurs de Crues" in the region. The Bouilleurs distill or have their own production distilled by professionals (just over 100) who buy the wines, distill them and resell the eaux-de-vie.