Cognac are now subject to regulation to protect the product whose fame s'affirmeIssus a vineyard quality, transported by boat to the northern European countries, wines from Poitou, La Rochelle and Angoumois font from the thirteenth century, the happiness of the English, Dutch and the Scandinavians.
From the seventeenth century, they are transformed into spirits, and then improved in oak barrels to become Cognac. Thus begins the adventure of a city that will become the capital of a world-renowned trade. Roman Empire
Extension of vineyard Saintonge: Roman Emperor Probus extends to all Gaulois the privilege of having vineyards and making wine.
Twelfth-century Constitution under the leadership of William X, Duc de Guyenne and Count of Poitiers, a large vineyard called vineyard Poitou. The thirteenth century vineyard produces wines Poitou who were then transported by vessels from Dutch seek salt from the coast, are appreciated in the country bordered by the North Sea. Thanks to him, comes from the Middle Ages in the basin of the Charente, a mentality conducive to trade.
The vineyard, gradually expanding domestically, and Angoumois Saintonge. The city of Cognac is distinguished for its already trade in wine which, combined with the activity of its warehouse salt con since the eleventh century. The sixteenth century Dutch vessel seeking to Cognac and ports charentais renowned wine vintages of "Champagne" and "Borderies.
The vineyards d'Aunis produce such quantities of wine it becomes difficult to sell even more than their quality decline, as these wines, a low alcohol content, suffer from the long trips at sea
It was at this time that the Dutch merchants use it to feed their new distilleries. They turn it into "mulled wine", the brandwijn, which will give the word "brandy". Thinking recreate the original wine, drink the beverage Dutch lying water. In the early seventeenth century this century occurred in the region, the double distillation, which will allow the product to travel in the form of brandy unalterable, which focused much more than wine, is less expensive to carry. The first stills Charente installed by the Dutch, will be gradually modified by the French master and improve the technique with the process of double distillation. As a result of delays in cargo boat, we realized that brandy improves as it ages in oak barrels (Limousin), and it may even be pure consume. Eighteenth century From the late seventeenth century, and especially from the next century, the market is organized, and to meet demand, business trading are created, "counters" in the main cities in the region, most of Anglo-Saxon origin. Some still exist. They collect the spirits produced and relationships with their regular buyers, Holland, England, Europe and North America and the Far East. On the nineteenth century saw the many trading houses that take in the mid-nineteenth century, the habit of sending spirits in bottles rather than in barrels. This new form of commerce itself gives birth to related industries: glass (Claude Boucher, is in fact, from 1885 to St. Martin glass of Cognac, mechanized manufacturing processes bottles); factory boxes, caps and printing. The vineyard spreads when nearly 280000 hectares. Towards 1875 appears in the Charente phylloxera. It will destroy much of the vineyard, which does more while 40000 hectares in 1893. This tragedy is going to give birth in 1888 to the Committee Viticulture, soon turned into Viticole Station in 1892. Many years of effort and patience will be needed to restore the economy afloat in the region. The twentieth century reconstitution of the vineyard is done slowly, thanks to American rootstocks insensitive to the attacks of phylloxera. Fragilisés by grafting the traditional varieties (Colombard, Folle Blanche…) are gradually replaced by the Ugni Blanc, stronger, now used at more than 90% for the production of Cognac. On 1 May 1909, the production area is bounded. Since 1936, Cognac is known as Appellation of Origin. During World War II, the dispatch office of wines and spirits, is designed to preserve the stock of Cognac. At the Liberation, he was replaced by the Bureau National Interprofessionnel du Cognac, which is affiliated Station Viticole in 1948. All the stages of producing more and more. Twenty-first century Cognac is exported to more than 150 countries worldwide. Whatever sot how to consume, it is, in the Far East to the American continent through Europe, synonymous with a product of the highest quality, a symbol of France and its art de vivre. Produced luxury, it is sensitive to the political context of the planet and is the subject on the part of professionals, an extreme vigilance so that, in the face of increasing international competition, its quality, its specificity and authenticity is unmatched.

How do Cognac?


The initial product is a white wine produced in the area Appellation d'Origine from vineyards in the same area. It is not an alcoholic and has a high level of acidity. It is then distilled into a brandy, the famous double distillation.
As a first step, we get a distillate called "brouillis" under which about 28 to 32 degrees. This broullis is distilled once again to reach a clear and limpid spirits, "the heart", which as at 72 °. This process can keep only noble flavorings, which make up the unmistakable bouquet of Cognac.
Then if this becomes Cognac brandy, an operation is necessary: Aging. It takes place in oak barrels for about 270 to 450 liters. It takes several years to see for decades. Because of the porosity of wood, indirect contact between the liquid and outdoor air occurs. The oak is changing color. Its bouquet is changing. His alcohol decreases.
The master of wine only has to carry out the final assembly between different years and different vintages, according secrets that are unique to each, so that this wonderful elixir is ready to brighten up our tables.
There are three classes of Cognac: "VS" or "*** (three stars), whose aging in barrels lasted at least two years," VSOP "," reserve "whose minimum age was 4 years , "Napoleon", "XO", "Out of age", whose aging exceed 6 years.
The production is divided into six wines: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois and Bois Ordinaires. The vineyards of Cognac cover 80,000 hectares. The spirits from different vintages are mixed between them in the final blends with the exception of the name "Fine Champagne" whose assembly from Cognac "Grande and Petite Champagne" must contain at least half of Cognac "Grande Champagne."