COGNAC

Cognac is a French brandy that comes from the area around the city of the same name. It is usually distilled from white wine. Its origins go back to the Middle Ages. At that time it was found that the wine was only transportable to a limited extent, so the wine was distilled. However, this brandy was then reduced back to drinking strength (approx. 8%). The main grape variety used to make Cognac is the Ugni Blanc (also known as “Trebbiano”), which accounts for around 90% of production. A light, acidic fortified wine is obtained from this grape. The other grape varieties used are also the Folle Blanche (lighter, fresher, fruitier) and the Colombard (classic and higher alcohol content). The wine is then distilled in a 30 hectolitre copper still (Alambic Charentais) during the winter months until the end of March. This is how the raw brandy with an alcohol content of approx. 30% is created. In the second firing (“Bonne Chauffe”) only the middle part, the so-called heart, is caught. This may have an alcohol content of up to 72%, but in practice this value is usually not reached.

The resulting brandy is now placed in barrels to mature. These lend the cognac additional aromas and its typically dark colour. Storage can last from 2 years to several decades. Cognac is also divided into different quality levels according to its maturing period:

• VS (at least 2 years)
• VSOP (at least 4 years)
• XO (10 years and older)
• Private reserve (minimum 5 years)
• Napoleon (at least 10 years, mostly 20 years)
• Vielle reserve (at least 10 years, mostly 25 years)
• Hors’d age (at least 10 years, mostly over 30 years)

In addition, the cognac is divided into the different growing areas within the cognac region, which differ in terms of their soil conditions and distance from the city of Conac:

• Grande Champagne (South of the Charante river, chalky and calcareous soils, 27 communes)
• Petite Champagne (Around the Grande Champagne with similar characteristics, 60 communes)
• Borderies (Smallest Region, North & Northwest of City, Flint & Clay, 10 parishes)
• Fins Bois (ring-shaped around the three regions mentioned, a lot of clay with rather reddish soils; partly hard calcareous and partly sandy, 278 municipalities)
• Bons Bois (rings around the four regions mentioned, hard limestone and clay soil with high humidity, 276 communes)
• Bois Ordinaires (southwest and north corners; as well as Oleron and Re islands, maritime climate and high soil moisture)