Many custodians of noble beverages that have earned a respected reputation and image will institute protocols that protect their brands. In order to wear the badge of quality and appellation, producers will only be permitted to put on these hallmarks on their labels if they adhere to strict rules of provenance and production. In the case of Cognac, this includes boundaries of viticulture, vivification, distillation, maturation and classification. Here we attempt to summarise the processes and various sub-classifications of Cognac to assist the consumer better understand the markings on Cognac bottles.
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Cognac Decrees
May 1st 1909
“Delimited” wine growing regions in:
Charente-Maritime Department - All areas
Charente Department – Most areas
Deux-Sèvres Department – Minor parts
Dordogne Departments – Minor parts
May 15th 1936
AOC given to:
Cognac
Eau-de-Vie de Cognac
Eau-de-Vie des Charentes
January 13th 1938
Six Cru Districts defined in the “Delimited” Area
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Cognac 1938 AOC Varietals
Main Grapes min. 90%
Ugni Blanc 98%
Folle Blanche
Colombard
Jurancon Blanc
Meslier St-Francis
Montils
Sémillon (not used now)
Minor Grapes max. 10%
Folignan (introduced 2005)
Sélect
Ugni Blanc
Italian Varietal – aka Trebbiano
Good Resistance – Grey rot & disease
High Acidity – Good natural preservative as SO2 not permitted
Late Maturation – more time to absorb flavours
Good Physiological Ripeness @ Low Sugar Levels ie less alcoholic wines with fuller flavour per ABV distilled. 9 litres of wine is required to produce 1 litre of Cognac
Viticultural Restrictions
No Irrigation
No Shoot Thinning
No Green Harvesting
No Leaf Removal
No Red Grapes
All Training Systems Allowed – mostly Double Guyot
Vinification Rules
Low Alcohol - 7% ABV min. to 12% ABV max.
High Acidity - 12.25 milliequivalents/litre max.
Additives below not Permitted:
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Chaptalization (sugar)
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Sulphur Dioxide
Two Consecutive Fermentations (Saccharomyces cerevisiae FC9 )
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Alcoholic - 4 to 8 days
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Malolactic – 5 days (not mandatory)
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Cru Districts
Bureau National Interprofessionnel du Cognac BNIC
Grande Champagne – 34.7/13.25k h (17%)
Petite Champagne – 65.6/15.25k h (22%)
Borderies – 12.5/4k h (5%)
Fins Bois – 350/31.2k h (43%)
Bons Bois – 370/9.3k h (12%)
Bois Ordinaires or Bois à Terroir – 260/1.06k (1%)
Total – 1093 / 74kh
Cru Terroir & Characteristics
Grande Champagne ( Limestone & chalk )
Aroma – floral bouquet, lime blossom, dry wood
Palate – Subtle Elegance yet Powerful. Very complexed
Length – Very Long
Aging – Slow Aging
Petite Champagne ( Limestone & chalk )
Aroma – Grapevine Floral & Fruity
Palate – Elegant, subtle complexity
Length – Long
Aging – Slow Aging
Borderies ( Clay from chalk and flint stones )
Aroma – Floral - violets & Iris
Palate – Delicate & Subtle nutty
Length – Good Length
Aging – Ages fast
Fins Bois ( Red clay-limestone, stony )
Aroma – Lightly Floral, Grapes
Palate – Rounded, oily, good intensity
Length – Medium to Long
Aging – Fastest Aging
Bons Bois ( Varied, clay-limestone, sand )
Aroma – Fruity Crushed Grapes
Palate – Terroir dominant
Length – Usually medium
Aging – Fast
Bois Ordinaires or Bois à Terroir ( Sandy, maritime & rustic )
Aroma – Fruity
Palate – Terroir dominant, Maritime
Length – Medium Short
Aging – Fast
Cognac AOC Distillation
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Distilled before April following Harvest
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Copper Alembics/Charentais Pot Stills
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Open Flame
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Distilled to less than 72.4%
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Distilled Twice (repasse)
First Distillation Still max. 140hl
Max. 120hl wine
produces Brouillis (cloudy 28-32%ABV)
Second Distillation Still max. 30hl
Max. 25hl Brouillis
produces Bonne Chauffe
Cognac AOC Aging
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Min 2 years in Chais or Paradis from 1st April each year
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First aged in New Oak then older “roux”, then very old Oak just for oxidation & evaporation.
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Sessille/Durmast or Pedunculate Oak from Limousin or Tronçais
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Age statement is that of the Youngest
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Distilled or Demineralized Water for reduction
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Bottle Strength min 40%
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Caramel Colouring Allowed
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2% Syrup Allowed
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Oak boisé Allowed
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Age Classifications
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✯✯✯ - min 2 years
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VS Very Special - min 2 years
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VSOP Very Superior Old Pale – min 4 years
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Reserve or Vieux– min 4 years
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Napoléon – min 6 years
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XO Extra Old – min 10 years (as of Apr’18)
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Extra – min 10 years
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Hors d'âge - "beyond age" – min 10 years
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XXO Extra Extra Old – min 14 years
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Champagne Cognac Classifications
Minimum 90% eau de vie from Ugni Blanc, Folle Blanche or Colombard.
Remainder Folignan, Jurancon blanc, Blanc Rame, Montils or Semillon.produces Bonne Chauffe
Grande Champagne
100% Grande Champagne
Fine Champagne
Min 50% from Grande Champagne, balance from Petite Champagne
Petite Champagne
100% Petite Champagne
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Producer Classifications
Bouilleurs de Cru
Farmers who grow the vines, harvest and produce wines that they distil and age their own Cognac
Négociants
Can be Bouilleurs ie from start to end, but can also purchase grapes, wine, eau-de-vie or aged brandy. They then further process them, blend and bottle under their name.
Maître de Chai
Although a chai is a warehouse he is not just a Cellar Master. Maître de chai is part of the purchasing process and oversees storage, maturing & blending.
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