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| Cognac is the result of a double distillation of white wines from the region, aged in oak casks. The production area covers the Charente-Maritime, most of the Charente, and spills over slightly into the Dordogne and Deux-Sèvres. The vine used in cognac, exported to more than 155 countries throughout the world, grows over an area of more than 80,000 hectares. |
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 An unchanged process
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The method has remained unchanged since the 17th Century when double distillation was invented: the ‘brouillis’, obtained from a first distillation of acid wines and with little alcohol content, is distilled again. The resulting product of this ‘bonne chauffe’ is then aged for at least two years, and for up to a few decades, in oak casks. The porous nature of this noble wood allows the brandy to come into contact with the air, transferring to the cognac its natural properties during its maturation. |
Different Crus |
The final stage for a good cognac is the work of the Maître de Chai, who mixes brandies of different ages and regions to reach a subtle and harmonious blend of flavours. There are six crus, each corresponding to a district: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons bois and Bois Ordinaires. Each develops particular properties giving the Cognac its personality and bringing out the richness of its aroma. |
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