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The Magic Behind Cognac Making

Cognac is a world-renowned spirit, cherished for its unique taste and delicate aromas. This exceptional spirit originates from France, more precisely in the Cognac region of Charente. But how is this beloved elixir made? What are the secrets behind its production? In this article, we take you through the cognac making process, from grape harvesting to bottling.

The Key Steps in Cognac Making

From vineyard to your glass, several steps are necessary to create cognac:

1. Growing and harvesting the grapes
2. Winemaking
3. Distillation
4. Aging
5. Blending
6. Bottling

1. Growing and Harvesting the Grapes

The first step in cognac creation involves the growing of grapes, mainly the Ugni Blanc variety, which accounts for about 95% of production. This hardy grape variety offers a good yield and produces wines with low alcohol content and high malic acid, ideal for distillation. The harvest usually takes place between September and October, depending on the year's climatic conditions.

2. Winemaking

After harvesting, the grapes are pressed to extract the juice, which will then ferment. During this stage, the sugars in the grape juice are converted into alcohol and carbon dioxide through the action of yeasts. This fermentation process lasts about 2 to 3 weeks, resulting in the white wine needed for cognac production.

3. Distillation

The Charentaise distillation process involves heating the white wine to separate the alcohol from the rest of the liquid. This operation is performed in a traditional copper still called a Charentais still. The distillation occurs in two stages:

1. The first distillation, or "brouillis", separates the alcohol and water while preserving the wine's aromas. This results in a product with an alcohol content between 28 and 32% vol.
2. The second distillation, called "bonne chauffe", concentrates the alcohol and aromas. The distiller carefully monitors this step to only collect the "heart" of the distillation, i.e., the most noble fraction of alcohol, with an alcohol content between 68 and 72% vol. The less interesting parts (heads and tails) are discarded or redistilled.

This traditional method of distillation yields a spirit rich in aromas and of great finesse, characteristics of cognac.

4. Aging and the Ages of Cognac

The spirit obtained from distillation is then placed in oak barrels to begin its aging. During this crucial stage, cognac acquires its complex aromas and amber color. The barrels are stored in cellars, where conditions (temperature, humidity) are carefully controlled. Over the years, the spirit will slightly evaporate (known as the "angels' share") and improve in quality through the interaction with the air and the oak of the barrel.

Depending on the aging duration, cognac can be classified into different types:

• VS (Very Special): aged for at least 2 years in barrel
• VSOP (Very Superior Old Pale): aged for at least 4 years in barrel
• XO (Extra Old): aged for at least 10 years in barrel

5. Blending

To achieve a harmonious and balanced cognac, cellar masters proceed with blending, the combination of different eaux-de-vie from various crus and vintages. The goal is to create a final product that reflects the expertise and specificity of each cognac house.

6. Bottling

Once blending is complete, the cognac is bottled, usually after a period of reduction (adding water to lower the alcohol degree). Some producers also offer limited editions or special series, where the cognac is bottled directly from the barrel, without reduction or blending.

The Terroir of Cognac: An Essential Richness

Beyond the manufacturing steps described earlier, cognac also derives its specificity from its terroir. Six crus are defined in the Cognac region, corresponding to different geographical areas with their own characteristics:

Cognac Grande Champagne

Grande Champagne is the premier cru of Cognac. It is located in the middle of Cognac and surrounds the town of Segonzac. The soils are particularly chalky, which stresses the vines to produce the best fruit. The name comes from the Latin campagnia, which translates to 'rolling countryside', and should not be confused with the sparkling wine from the Champagne region.

Cognac Petite Champagne

Petite Champagne is the second most prestigious cru. It forms a horseshoe shape to the south of Grande Champagne with the Charente river acting as the northern border on both sides. It includes the towns of Barbezieux, Châteauneuf, and Jonzac.

Cognac Borderies

Borderies is the smallest cru and the one with the coolest average temperature and highest humidity. This is due to its geography and its forest. Located to the north of the regional capital city of Cognac and the Charente. Its name translates to 'borders' or 'boundaries'.

Cognac Fins Bois

Fins Bois is the largest cru. It surrounds the Borderies, Grande Champagne, and Petite Champagne crus on all sides, particularly to the north and east. Fins Bois (meaning 'fine woods') includes the towns of Angoulême, Jarnac, Rouillac, and St-Jean-d'Angély.

Cognac Bons Bois

Bons Bois is the large cru that surrounds the Fins Bois. It has a relatively low number of vineyards. The name translates to 'good woods' and the Cognacs are likely to be bottled or used by small producers.

Cognac Bois Ordinaires or Bois à Terroirs

Bois Ordinaires, meaning 'ordinary woods', is divided into two and has very few vineyards compared to the others. The larger area covers the northwest of Cognac and includes the towns of La Rochelle and Rochefort, as well as the islands of Oléron and Ré. These are known for their sandy soils. A much smaller area is located to the southeast of Cognac.

These different terroirs influence the aromas and the quality of the eaux-de-vie produced, further adding to the complexity and richness of cognac.

Thus, the making of cognac relies on a clever blend of tradition, expertise, and the richness of the Charentais terroir. Each step of the process, from grape harvesting to bottling, contributes to creating an exceptional product, appreciated by connoisseurs around the world.