The 75 000 hectares of vines of the Cognac AOC area are divided into 6 crus (click to see the map) Grande
Champagne Borderies Bons
Bois Petite
Champagne Fins
Bois Bois
Ordinaires
The Charente is covered by the first 5 crus, with an area of 37 000 hectares. The grape comes exclusively from white grape varieties, of which 93% is Ugni Blanc. The majority of which is produced by the 5000 or so properties who are constantly increasing their size. The last ten years have seen the consolidation of producers resulting in larger properties that are generally more than 20 ha.
Harvested in October essentially by mechanical harvesters, it is immediately made into wine that then undergoes distillation from November to March following the double distillation or double-heating distillation procedure. The alchemy and science of distillation provide the amber liquid that becomes Cognac. This distillation is carried out by three distillers: Professional distillers Co-operatives Professional distillers. Ageing in oak casks and the blending of spirits of different ages and different origins represent two essential stages that give Cognac its quality and it nobility.
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