Harvesting

• Ugni Blanc is the main grape variety used to make Cognac. This high-yielding variety produces a low-alcohol white wine with pronounced acidity, ideal for high-quality double distillation. Harvesting generally takes place from mid-September to mid-October.
• Winemaking is kept as simple as possible to preserve the primary aromas of the grape variety and terroir.

Distillation

• A distinctive feature of Cognac AOC is double distillation, with each stage lasting 12 hours, in a Charentais pot still, also known as an ‘à repasse’ still because the spirit is distilled twice.
• The first heating distils the wine to produce ‘brouillis’, a first distillate at around 30% alcohol.
• The second heating, known as ‘repasse’ or ‘bonne chauffe’, distils the brouillis to produce Cognac eau-de-vie. The ‘heart’ of the distillation, at around 70% alcohol, is selected by making cuts at the beginning and end of the process.

Ageing

• After distillation, Cognac eau-de-vie spends several years in oak barrels. This maturation allows it to acquire colour and develop its aromas over time.

Blending

• Cognac has always been the art of blending eaux-de-vie of different ages to create a complex, delicate, aromatic spirit. Each producer follows its own traditional recipes to create a range with a unique signature.