from the 1st to the 15th century -...

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23, Allées du Champ de Mars B.P. 18 16101 Cognac Cedex - FranceTél. 33 (0)5 45 35 60 00 Fax : 33 (0)5 45 82 86 54E-mail : [email protected] Internet : www.cognac.fr

AN INTERACTIVE GUIDE

Informational text

VSOP LEVELTraining

HISTORY OF COGNAC VSOP 01

From the 1st to the 15th century

Vestiges of wine production as early as the 1st century

Archeological research in the Cognac region has provided proof that the first winegrowing plantations appeared at the end of the 1st century AD (in particular, around Barbezieux and Saintes).

Furthermore, excavations have shown that the region boasted quite a number of agricultural buildings and in particular, ones related to winegrowing, which confirms wine production in the region as far back as the early Roman Empire.

A trade-minded region in the Middle Ages

The vineyards of Poitou produced wines that were appreciated in countries bordering the North Sea. They were transported on Dutch ships, which had come seeking the salt from the coast.

As early as the Middle Ages, the Charente River gave birth to a mentality favouring international trade.

The city of Cognac was already distinguishing itself for its wine trade, in addition to its salt storage activities dating from the 11th century.

● Vestiges of wine production as early as the 1st century

● A trade-minded region in the Middle Ages

© January 2009 Bureau National Interprofessionnel du Cognac AFAQ ISO 9001 v2000 - www.cognac.fr

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From the 16th to the 17th century

In the 16th century, the Dutch decide to distill the region’s wines to better preserve them

During the Renaissance, commerce experienced a significant boom. People began to travel longer distances and more often. Dutch vessels would come to Cognac and the ports of the Charente in search of the famous wines from “Champagne” and the “Borderies”.

Low in alcohol, these wines suffered from the long voyage overseas.

Dutch knowledge of the art of distillation incited them to distill the wines at home so they would keep better. The result was a success. They named it “brandwijn”—burnt wine, which would become “brandy”, a spirit made from wine. It was drunk mixed with water.

17th century: Appearance of double distillation and the first Cognac companies

At the beginning of the 17th century, double distillation makes its appearance in the region, which will enable the product to travel as a stable spirit, much more concentrated than wine.

The first stills, installed in the Cognac region by the Dutch, would be progressively modified; the French gradually mastered and improved the technique with the double distillation process.

The first Cognac companies are born (Augier, 1643).

● In the 16th century, the Dutch decide to distill the region’s wines to better preserve them

● 17th century: Appearance of double distillation and the first Cognac companies


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From the 18th to the 20th century

18th century: The first Cognac houses spring up

Starting at the end of the 17th century and more markedly during the following century, the market began to take shape. To respond to demand, the first Cognac companies, many of them from the Bristish Isles were created in the main cities of the region. (Martell: 1715, Rémy Martin: 1724, Delamain: 1759,

Hennessy: 1765, Hine: 1791, Otard: 1795)

Booming growth for Cognac under Napoleon III

The signing of a Napoleon III-sponsored trade agreement between France and England on January 23, 1860, opened the door to booming growth for Cognac, which would peak in 1879 (Bisquit: 1819, Courvoisier: 1843, Royer: 1853, Meukow:

1862, Camus and Hardy: 1863).

At the end of the 19th century, phylloxera destroys the majority of vineyards

Around 1875, phylloxera appeared in the Charente region. Phylloxera is an insect of the hemiptera family and one of its species, Phylloxera vastatrix, attacks grapevines and sucks the sap from their roots.

It destroyed the greater part of the vineyards, which in 1893 covered only 40,600 hectares , compared to 280,000 ha before the attack in 1877.

This tragedy gave birth to the Viticulture Committee in 1888, which would then became the Station Viticole in 1892.

Replanting of the vineyards with American rootstocks and establishment of Cognac legislation legislation to preserve longstanding local use● 1st May, 1909: Geographic production zone is delimited.● As of 1936, Cognac is recognised as an “Appellation d'Origine Contrôlée”.

(Controlled Appellation of Origin)● In 1938, regional Appellations (crus) are delimited.

During World War II, the “Wine and Eaux-de-Vie Distribution Bureau” is created to protect Cognac stocks.

With the liberation of France in 1946, this body was replaced by the Bureau National Interprofessionnel du Cognac, to which the Station Viticole was joined in 1948.

HISTORY OF COGNAC VSOP 03 page 1/2

● 18th century: The first Cognac houses spring up

● Booming growth for Cognac under Napoleon III

● At the end of the 19th century, phylloxera destroys the majority of vineyards

● Replanting of the vineyards with American rootstocks and establishment of Cognac legislation to preserve longstanding local use

All stages in Cognac production are thereafter subject to regulations aimed at establishing production rules and protecting this product of ever-increasing fame.

HISTORY OF COGNAC VSOP 03 page 2/2


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HISTORY OF COGNAC XO 10

HISTORY OF COGNAC VSOP 04 HISTORY OF COGNAC VS 02

21st century

Cognac is an international luxury product. More than 90% is exported

Historically an export product, 90% of Cognac is now shipped to foreign countries (96% in 2008).

With a presence on every continent, Cognac is shipped to nearly 160 countries

Today, Cognac is shipped to nearly 160 countries.

From the Far East to the Americas by way of Europe, Cognac is synonymous with exceptional quality; it is a symbol of France and its art de vivre.

ALSO OF INTEREST

● Cognac markets on the BNIC website: www.cognac.fr

● Cognac is an international luxury product. More than 90% is exported

● With a presence on every continent, Cognac is shipped to nearly 160 countries


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AOC COGNAC XO 01

AOC COGNAC VSOP 01 AOC COGNAC VS 01

The Cognac Appellation d’Origine Contrôlée

The conditions of the Cognac Appellation will be developed in the following chapters. At

this point in the presentation, we recommend that you only discuss the main points that

appear on the screen. A full description detailing the rules of the Appellation is given as an

appendix.This will help you add to your presentation by referring to the official texts as

the chapters progress.

The Cognac Appellation is strictly regulated to follow longstanding local useA chain is only as strong as its weakest link. Every stage plays a determining role in the quality of the Cognac.

The Cognac AOC (Appellation d’Origine Contrôlée, meaning “Controlled Appellation of Origin”) is strictly regulated to follow longstanding local use.

Three main, national, legal texts are at the origin of the AOC Cognac: 1st May 1909, 15th May 1936, 13th January 1938

The specifications for the AOC Cognac is sanctioned by a decree. They define:

● the name of the Appellation; ● the description of the AOC Cognac; ● the definiton of the geographical area; ● the description of production methods; ● the origins; ● mandatory mentions.

It specifically brings together the provisions defined in the three main, national, legal texts that relate to Cognac:

● The Decree of 1st May, 1909 delimits the Cognac production area;

● The Decree of 15th May, 1936 modified defines the following Appellations: “Cognac”, “Eau-de-vie de Cognac” and “Eau-de-vie des Charentes”;

● The Decree of 13th January, 1938 defines the production areas within the Delimited Region for each of the Regional Appellations. NOTA BENE : Only the official decree confirming the specifications for the AOC Cognac can be considered valid. These are available on our web site, www.cognac.fr.

AOC COGNAC XO 01, VSOP 01, VS 01 page 1/2

● The Cognac Appellation is strictly regulated to follow longstanding local use

● Three main, national, legal texts are at the origin of the AOC Cognac: - 1st May 1909 - 5th May 1936 - 13th January 1938

OTHER OFFICIAL TEXTS

● Modified Order of 27th July 2003 relative to the application of article 302G of the general tax code concerning the ageing of Cognac eaux-de vie;

● EC Regulation 110/2008 of 15th January 2008 concerning the definition, designation, presentation, labelling and protection of geographical place of spirits distilled from wine.

ALSO OF INTEREST

● Specifications for the Cognac appellation : www.cognac.fr● The “official texts” section in the media library ● The “Understanding a Cognac label” section

AOC COGNAC XO 01, VSOP 01, VS 01 page 2/2


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THE VINEYARDS XO 01

THE VINEYARDS VSOP 01 THE VINEYARDS VS 01

The Delimited Region

Approximately 75,000 ha of grapevines for Cognac production

The vineyards dedicated to Cognac production cover approximately 75,000 ha. The production area extends across four French departments: Charente-Maritime, a large part of the Charente and several villages in the Dordogne and the Deux-Sèvres.

The total surface area of the Delimited Region is in excess of a million hectares; the

agricultural surface area is in the order of 700,000 ha and the total vineyard area covers

about 79,000 ha, 95% of which is used in Cognac production (about 75,000 ha ).

The rest is used for making red or white table wine, sparkling wine and grape juice.

The region is divided into 6 crus

In the mid-19th century, Henri Coquand (1811-1881), a professor of geology, studied the region’s geology and, working with a taster, developed and confirmed a soil classification based on the quality of eau-de-vie that each soil could produce.

Their work led to the delimitation of different crus, or growing districts, around 1860. This would serve as a basis for the 1938 Decree, delimiting the crus we know today (the regional Appellations).

ALSO OF INTEREST

● Details of the appellation in the appendix

● Approximately 75,000 ha of grapevines for Cognac production

● The region is divided into 6 crus


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THE VINEYARDS XO 02

THE VINEYARDS VSOP 02

The crus

Lead the demonstration

Click in the box “Départements”

The Appellation area covers all of the Charente-Maritime, a large part of Charente and a small number of villages in Dordogne and the Deux-Sèvres.

unclick “Départements” and check the box “Rivers”

Rivers helped delimit the crus. You can see, for example, the natural delimitation of Grande Champagne, which is located between the Charente River and its tributary the Né.

click Grande Champagne

Grande Champagne, with more than 13,200 ha under vine to produce white wines that go into Cognac, yields exceptionally fine, light eaux-de-vie with a predominantly floral bouquet, that require long ageing in oak casks to achieve full maturity. Eaux-de-vie that come exclusively from this cru may carry the Appellation

Contrôlée “Cognac Grande Champagne” or “Cognac Grande Fine

Champagne”.

click Petite Champagne

Petite Champagne is planted with more than 15,200 ha of vines to produce white wines that go into Cognac. These Petite Champagne eaux-de-vie are very similar to those of Grande Champagne, but without their exceptional finesse. Eaux-de-vie that come exclusively from this cru may carry the Appellation

Contrôlée “Cognac Petite Champagne” or “Cognac Petite Fine Champagne”.

NOTE● The word Champagne:

In Old French, “Champaigne” which comes from the Latin “campania”,

meaning country or open field (as opposed to wooded areas).

,

● The Fine Champagne Appellation

Fine Champagne is not a cru, but rather a blend of wine spirits that come

from the complementary geographical denominations “Grande

Champagne” and “Petite Champagne”, with at least 50% from “Grande

Champagne”

THE VINEYARDS XO 02, VSOP 02 page 1/2

click Borderies (You can either uncheck the previous crus or leave them open)

The Borderies This is the smallest of the six crus, with 4,000 ha of vines devoted to Cognac. The Borderies produce fine, round eaux-de-vie that are smooth and scented with an aroma of violets. They have the reputation of reaching optimum quality after a shorter maturation period than Petite and Grande Champagne eaux-de-vie. Eaux-de-vie that come exclusively from this cru may carry the Appellation

Contrôlée “Cognac Borderies”.

click Fins Bois

The Fins Bois surround the three previous crus and are planted with 31,200 ha of vines for Cognac. They produce round, supple eaux-de-vie that age fairly quickly, with an aroma reminiscent of freshly pressed grapes. Eaux-de-vie that come exclusively from this cru may carry the Appellation

Contrôlée “Cognac Fins Bois”.

click Bons Bois

The Bons Bois represent 9,300 ha of vines for Cognac white wines. The Bons Bois produce eaux-de-vie that age quickly. Eaux-de-vie that come exclusively from this cru may carry the Appellation

Contrôlée “Cognac Bons Bois”.

click Bois Ordinaires

The Bois à Terroir or Bois Ordinaires This cru presents less than 1,100 ha (2,718) of vines for producing Cognac white wines. The eaux-de-vie it yields have similar characteristics to those of the Bons Bois, with more rustic terroir character.

THE VINEYARDS XO 02, VSOP 02 page 2/2


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THE VINEYARDS XO 07


Permitted white grape varieties in Cognac

Colombard, Folle Blanche, Montils, Ugni Blanc, Sémillon

The specifications for the AOC Cognac list the white varieties that produce wines for distillation into eaux-de-vie that are permitted in the “Cognac” Appellations Contrôlées (“Eau-de-vie de Cognac” and “Eau-de-vie des Charentes”): Colombard, Folle Blanche, Montils, Ugni Blanc, Sémillon

In addition: Folignan

In addition, Folignan represents a maximum of 10% of the planting (per grower).

ALSO OF INTEREST


● Colombard, Folle Blanche, Montils, Ugni Blanc, Sémillon

● In addition: Folignan


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THE VINEYARDS XO 08


Grape varieties

A predominant variety: Ugni Blanc comprises more than 98% of Cognac vineyards

Ugni Blanc is more resistant than traditional varieties used before the phylloxera crisis (Colombard, Folle Blanche), which were weakened by grafting. It currently makes up more than 98% of Cognac vineyards.

Since the phylloxera crisis at the end of the 19th century, all varieties used are grafted

onto different rootstocks chosen according to soil type.

Used for its resistance to disease and its high acidity. Low in sugar, it gives low alcohol wines

Ugni Blanc is of Italian origin (Trebbiano Toscano).

It produces high yields (120-130 hl vol/ha) and is particularly resistant to grey rot.

A late-budding variety, it is at its northern maturation limit in the Poitou-Charentes region. The grape’s high yield and late maturation offer numerous advantages in producing wines for distillation. They are low in alcohol and acidic – two essential elements in the ultimate quality of the Cognac.

The acidity preserves the wine naturally during the winter months before distillation and the low level of alcohol enables greater concentration of the aromas present in the wines.

● A predominant variety: Ugni Blanc comprises more than 98% of Cognac vineyards

● Used for its resistance to disease and its high acidity.Low in sugar, it gives low alcohol wines


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THE VINEYARDS XO 10


Grapevine growth cycle

You can let the presentation run by itself, or stop it at any time if you would

like to comment on certain points.

This presentation reviews the key stages in the grapevine growth cycle.

● Budbreak (April): Buds open

● Visible clusters: First hint of clusters

● Distinct clusters (May): Separation of clusters

● Flowering (June): The vine blooms. Flowering lasts less than one week

● Setting of the vine (June): Transformation of flowers into tiny berries

● Closing of the cluster (July): Cluster becomes more dense, berries

increase in size

● Veraison (August): Berries become translucent

● Maturation – harvest (September): Grapes are ready to be harvested

● Shedding of leaves (November)

● Dormant period


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HARVEST XO 01

HARVEST VSOP 01 HARVEST VS 01

The harvest

Mid-September to mid-October

Harvesting can begin as soon as the grapes have reached maturity (balance

between sugar and acidity). In general, the harvest starts in mid-September and ends around mid-October.

A few growers continue to harvest by hand (mainly the young vines), but mechanical harvesting is almost universal in the Cognac region.

The mechanical harvester: well-suited to the demands of the region’s winegrowers

Today, mechanical harvesters, which have existed for more than 30 years, are perfectly suited to both the volume harvested and the quality requirements of the region’s winegrowers (respect for the harvest).

● Mid-September to mid-October

● The mechanical harvester: well-suited to the demands of the region’s winegrowers


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HARVEST XO 02

HARVEST VSOP 02 HARVEST VS 02

The mechanical harvester

The mechanical harvesterVideo.

● The mechanical harvester


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HARVEST VSOP 03

Pressing

Traditional use of the horizontal basket press or the pneumatic press

Grape bunches are pressed immediately after harvest, in traditional horizontal basket presses or pneumatic presses.

Continuous screw presses are prohibited to avoid crushing the stems and seeds, which are sources of bitterness. The juice obtained is fermented immediately.

Progressive extraction of juice, production of minimal gross lees and low oxidation of the must

A good pressing is characterised by progressive extraction of the juice, production of minimal must deposit and low oxidation of the must.

During pressing, the type of equipment and how it is used affect the quality of the must.

Pressing and fermentation are carefully monitored, for they will have a determining influence on the ultimate quality of the eau-de-vie.

ALSO OF INTEREST


● Traditional use of the horizontal basket press or the pneumatic press

● Extraction progressive du jus, production de bourbes minime et faible oxydation du moût


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VINIFICATION VSOP 01

Characteristics of the wine

Acidic and low in alcohol: Two essential qualities for a wine intended for distillation

As mentioned above, must destined for vinification in the Cognac region, yields wines with very particular qualities: low alcohol levels (about 9% abv.), enabling better concentration of the wine’s aromas; and high acidity, an essential quality for natural preservation of the wine.

Vinification in the Cognac Region: Addition of sugar or sulphur is prohibited

The particularity of vinification in the Cognac region is that the addition of sugar or sulphur is prohibited.

Were it used, SO2 would become excessively concentrated by distillation and create flaws, unacceptable in Cognac eaux-de-vie.

The quality of the newly distilled eaux-de-vie depends largely on the quality of the wine

The quality of the newly distilled eaux-de-vie depends largely on the quality of the wine.

Vinification in the Cognac region takes place in two successive fermentations: alcoholic then malolactic fermentation.

Alcoholic fermentation refers to the conversion of sugars in the must into alcohol (ethanol), accompanied by the release of CO2 (carbon dioxide). It produces volatile compounds generating for the aromas of the new eau-de-vie.

Malolactic fermentation refers to the conversion of malic acid into lactic acid by lactic bacteria.

● It reduces acetaldehyde content (a compound derived from alcohol).● It improves preservation of the wines and produces slightly rounder

eaux-de-vie.

The progress of malolactic fermentation (beginning, duration) varies widely according to the circumstances.

VINIFICATION VSOP 01 page 1/2

● Acidic and low in alcohol: Two essential qualities for a wine intended for distillation

● Vinification in the Cognac Region: Addition of sugar or sulphur is prohibited

● The quality of the newly distilled eaux-de-vie depends largely on the quality of the wine

Malolactic fermentation is not mandatory. However, this process is often

recommended because it reduces the level of acetaldehydes which may have been

produced in too large quantity by the yeast.

ALSO OF INTEREST

● Details of the appellation in the appendix● Specifications for the Cognac appellation in the media library

VINIFICATION VSOP 01 page 2/2


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DISTILLATION VSOP 01

DISTILLATION VS 01

Why distill?

To concentrate the aromas by extracting and filtering out the best volatile compounds from the wine

Alcohol is a product of the fermentation of sugars found naturally in fruit as fructose and glucose.

Alcohol is also found in combination with many other compounds and must therefore be isolated from them. This operation is performed by distillation.

The principle of distillation is based on the differences in volatility of these compounds. The eau-de-vie contains only the volatile substances, which make up the main features of the bouquet.

● To concentrate the aromas by extracting and filtering out the best volatile compounds from the wine


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DISTILLATION XO O3

DISTILLATION VSOP O2

Different distillation methods

Continuous distillation column: prohibited for Cognac eaux-de-vie

There are several distillation techniques used to produce spirits. Their differences stem from the way the distillation is carried out :

● continuous distillation is prohibited in the production of Cognac but generaly used to make vodka and most whiskies.

Double distillation in batches known as “repasse”: mandatory for making Cognac eaux-de-vie● double distillation in batches, also called “repasse”: This is the

traditional and long-established Charentaise distillation method and is the mandatory technique for producing Cognac. It is carried out in two successive “chauffes” (heatings) using a traditional “Charentais” still.

Double distillation results in better aroma concentration

Double distillation results in an aromatic eau-de-vie, unlike continuous distillation in column stills, which aims to produce a more neutral eau-de-vie.

The heating method, heating time and shape of the equipment, all have an effect on the quality of an eau-de-vie

The heating method, heating time and shape of the equipment, all have an effect on the quality of an eau-de-vie. The shape of the equipment helps filter the volatile substances.

● Continuous distillation column: prohibited for Cognac eaux-de-vie

● Double distillation in batches known as “repasse”: mandatory for making Cognac eaux-de-vie

● Double distillation results in better aroma concentration

● The heating method, heating time and shape of the equipment, all have an effect on the quality of an eau-de-vie


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DISTILLATION XO O4

DISTILLATION VSOP O3

Charentaise distillation

The features of the Charentais pot still are defined in the specifications for the AOC Cognac.

Maximum boiler load: 25 hl for the “bonne chauffe” (second distillation)

● 1st chauffe To obtain the brouillis, the still may have a maximum capacity of 140 hl (with a tolerance of 5%). The load volume of wine is limited to 120 hl (with a tolerance of 5%).

● 2nd chauffe For the “bonne chauffe”, the total capacity of the still must not exceed 30 hl (with a tolerance of 5%) and the load volume is limited to 25 hl.

Boiler heated over an open flame

The boiler must be heated over an open flame according to traditional and customary usage. In fact, distillation over an open flame allows the complementary aromas to come together when the wine comes into contact with the bottom of the boiler.

Maximum alcohol content: 72,4% abv at 20°C

Only those eaux-de-vie that contain a maximum alcohol content of 72,4% abv at 20°C can benefit from the Cognac AOC designation (after double

distillation, in the recipient which collects the wine spirit every day).

Distillation completed no later than March 31

The wines must be distilled no later than March 31 of the year following the harvest.

ALSO OF INTEREST


● Maximum boiler load: 25 hl for the “bonne chauffe” (second distillation)

● Boiler heated over an open flame

● Maximum alcohol content: 72,4% abv at 20°C

● Distillation completed no later than March 31


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DISTILLATION XO 06

DISTILLATION VSOP 04 DISTILLATION VS 02

Charentaise distillation method

Optional comments to accompany the on-screen demonstration

1/ The Charentais distillation process must be performed following the traditional method, meaning that Cognac is double-distilled in copper stills. 2/ The still is made up of three essential parts. The Charentais copper still comprises a characteristically shaped boiler set over direct

heat; a still head shaped like a turban (the traditional “tête de maure” form), an olive, or

an onion; and a swan’s neck tube that continues to become a coil, passing through a

cooling tank referred to as the “pipe.” 3/The Pre-heater: is an optional element. It is generally used to preheat the wine waiting for the distillation process to begin, thereby saving energy and idle time between distillations. The Charentais still is often equipped with an energy-saving wine preheater. This

accessory preheats the next batch of wine using the heat from the vapours that pass

through it. 4/ The white wine collected from the Delimited Production Region is introduced in the pot (or boiler).

5/ The wine is brought to its boiling point. 6/ Alcohol vapors are freed and accumulate on the still-head, while the most volatile pass through the swan's neck, 7/ finally to arrive at the condensing coil.

8/ When they meet the cold water, they condense and form a cloudy liquid known as "brouillis". 9/ This liquid, which contains an alcohol content of 27 to 32% is then returned to the boiler for a second distillation. For this second heating, the boiler capacity must not exceed 30 hl and the load volume is

limited to 25 hl (with a tolerance of 5%). 10 /The first litres of distillate obtained from the second distillation or ‘bonne chauffe’ are referred to as the ‘heads’. They have a high alcohol content (between 82% and 78% abv) and are separated from the rest. The distiller carries out the delicate operation known as “cutting” (“la coupe”). The

“heads” represent 1-2% of the volume.

DISTILLATION XO 06, VSOP 04, VS 02 - page 1/2

11/ Gradually, the alcohol content in the distillate reduces. After the ‘heads’, the distiller obtains the ‘heart’, a bright, clear liquid that will produce Cognac.

12/ The ‘second cuts’ are produced after the ‘heart’. These are redistilled with next batch of wine or ‘brouillis’. The last part of the distillate to run off are the ‘tails’... The distiller gathers the “secondes”—when the alcohol meter registers 60% abv.—and

finally, the “tails” at the end of distillation. The “heads” and “secondes” are redistilled with

the next batch of wine or brouillis. . 13/ The heart of the ‘bonne chauffe’ is then put into oak barrels to begin its ageing process. The success of the distilling cycle, which lasts about 24 hours, lies in constant monitoring,

close attention and extensive experience on the part of the distiller, who may also

intervene in the distillation techniques (proportion of fine lees, recycling of “secondes” in

batches of wine or brouillis, temperature curves, etc.), thus stamping his or her

personality on the Cognac.

DISTILLATION XO 06, VSOP 04, VS 02 - page 2/2


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AGEING XO 01

AGEING VSOP 01 AGEING VS 01

Exclusively in oak barrels

Ageing takes place exclusively in oak casks

Eaux-de-vie are aged exclusively in oak casks, without interruption, solely in a storage facility registered with the Bureau National Interprofessionnel du Cognac. This registration is mandatory to obtain the necessary Cognac certificates, guaranteeing age and origin that only the BNIC is authorised to issue and which are required for export.

Controlled by the BNIC

All aspects of ageing are controlled by the BNIC by special authorisation from Customs (2003 executive order modified).

ALSO OF INTEREST

● Executive order of July 2003

● Ageing takes place exclusively in oak casks

● Controlled by the BNIC


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AGEING XO 05

AGEING VSOP 02

Barrel making: From log to staves

Only 20% of the tree can be used to make barrels

Only 20% of the tree can be used to make barrels. The requisite criteria are:

● sufficient diameter,● absence of knots,● straight grain.

The parts of the logs that meet these requirements are said to be of “qualité merrain” (merrain quality: the word “merrain” in French designates wood split by hand for use as staves).

“Merrains” are split from the heartwood

The “merrains” are split from the heartwood. The heartwood is composed of dead cells; it supports the tree, but no longer has any physiological purpose.

The “merrains” must follow the grain of the wood to achieve a watertight cask, so they are split rather than sawn.

● Only 20% of the tree can be used to make barrels

● “Merrains” are split from the heartwood


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AGEING XO 06

AGEING VSOP 03

Barrel making : Drying the wood

The “merrains” have a high moisture level

Drying or “seasoning” is indispensable to achieve water content of about 15%

As the “merrains” have a high moisture level, a drying or “seasoning” stage is indispensable to achieve water content of about 15%.

As the woods dries, it shrinks and its volume decreases.

Drying is therefore necessary before making the casks, in order to obtain boards that will not shrink once assembly is complete. If the “merrains” are not

dry enough, they continue to dry after the cask is completed, resulting in leaks.

Generally stored and dried out in the open, “merrains” are exposed to the weather. Under these conditions, washed of their coarsest tannins, they reach an appropriate moisture level in under a year.

However, the seasoning stage is generally longer, as the “merrains” mature.

This maturation has a positive effect on quality: it yields eaux-de-vie with a more supple mouthfeel and more distinct aromas.

● The “merrains” have a high moisture level

● Drying or “seasoning” is indispensable to achieve water content of about 15%


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AGEING XO 07

AGEING VSOP 04 AGEING VS 02

Barrel making

Film on barrel making (Optional comments)

● Drying the “merrains”

● Making the heads

● Assembling the staves

● Warm-up (“chauffe”) and shaping (“cintrage”)

The wood is moistened regularly as it is subjected to the fire, softening the staves and

impregnating each with the scent of freshly baked bread. During this warm-up period, a

hoop placed at the base of the cask is progressively tightened so that the staves come

together, ultimately joining without the need for glue or nails.

● Bousinage

The intensity of toasting (“bousinage”) greatly influences the characteristics of the eaux-

de-vie. The smell of bousinage evokes that of freshly baked baguettes.

● Bung hole

● Fitting the heads

● Testing for leaks

After the last finishing touches, the cask is tested for solidity and injected with boiling

water to reveal any leaks.


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AGEING XO 08

AGEING VSOP 05

Barrel making: “Bousinage”

“Bousinage” or toasting of the casks transforms macromolecules in the wood

After shaping, the casks are toasted.

The goal of “bousinage” is to develop the wood’s aromas, such as vanilla and toasted bread.

From a chemical standpoint, this “cooking” partially decomposes the wood’s macromolecules into smaller aromatic molecules, which will be easier for the eau-de-vie to absorb. (The macromolecules in wood are lignin, cellulose and hemicellulose.)

The intensity of the toasting influences the sensory characteristics of the eaux-de-vie

Each level of heat intensity corresponds to an aroma profile, with a balance between the various volatile compounds formed.

● “Bousinage” or toasting of the casks transforms macromolecules in the wood

● The intensity of the toasting influences the sensory characteristics of the eaux-de-vie


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AGEING XO 09

AGEING VSOP 06

Eau-de-vie meets oak

The new eau-de-vie will spend several years in oak casks

The new eau-de-vie will spend several years in oak casks. This is the ageing stage. The maturation that takes place can last for decades.

As the eau-de-vie ages, it evolves: its aromas, colour and flavour all change.

This evolution is related most notably to the compounds in the heartwood and its permeability: Its compounds are extracted by the eau-de-vie.

It must be watertight enough not to lose any liquid but permeable enough to allow the

exchange of gas.

Historically, oak seems to have been chosen for its long, usable life cycle. Indeed, casks can be used for several decades.

The new eau-de-vie is placed in oak containers as soon as it leaves the still, no later than one month after the distillation period. (April 30 of the year following harvest). Wine spirits for direct human consumption are aged in wooden receptacles for at least two

years (as per a modified 2003 decree abrogating the law dated 20 February 1946) in the

region of production.

● The new eau-de-vie will spend several years in oak casks


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AGEING VSOP 07

Continuous exchange between eau-de-vie, air and wood

From contact with the wood, the crystal clear eau-de-vie takes on its characteristic colour and develops its aromas and bouquet

The first phenomenon observed is the extraction of compounds from the wood by the eau-de-vie. This extraction causes the clear eau-de-vie to take on its characteristic colour and develops its flavours and bouquet (the scent of oak, warm vanilla and the aromas brought out during toasting).

With time, the taste mellows, the bouquet becomes richer, the colour deepens and “rancio” appears

As the years progress, the eau-de-vie mellows, the bouquet becomes richer and the flavour known as “rancio” appears.

“Rancio” is a Charentais term. It is characterised by notes of mushrooms, damp undergrowth and walnut oil - complex and specific aromas that develop during the long barrel ageing and increase in intensity with the years.

Experience has shown that different crus age differently. For example, eaux-de-vie from the “Champagne” crus are better-suited to extended ageing.

● From contact with the wood, the crystal clear eau-de-vie takes on its characteristic colour and develops its aromas and bouquet

● With time, the taste mellows, the bouquet becomes richer, the colour deepens and “rancio” appears


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AGEING VSOP 08

Influencing factors: barrel capacity, rotation, temperature, alcohol reduction and proof

Many factors influence ageing.

The capacity of the wood casks determines the nature and duration of ageing

The greater the capacity, the higher the volume to surface ratio, which, at equal volumes, leads to slower ageing. 350-litre casks are currently the most commonly used for ageing Cognac.

An eau-de-vie will be placed in several different casks during the ageing process

Initially placed in young barrels that are high in extractable compounds, an eau-de-vie will later be transferred to older casks that have already held several young eaux-de-vie.

Eaux-de-vie destined for long ageing will be transferred to an old cask, where only evaporation and oxidation will continue.

This operation of transferring the eau-de-vie from one barrel to another during ageing is called “rotation.”

Moderate variations in temperature are conducive to proper ageing

Temperature affects the speed of ageing.

In general, the higher the temperature, the faster the ageing process. Traditionally, Cognac storage facilities are not kept at a constant temperature, in contrast to underground cellars.

Moderate variations in temperature are conducive to proper ageing of eaux-de-vie.

“Alcohol reduction” of eaux-de-vie (by adding water) has an influence on the ageing process

When Cognac is released to market, its minimum alcohol content is 40% abv.

Young eaux-de-vie fresh from the still have an alcohol content of 72,4% at 20°C abv.

AGEING VSOP 08 page 1/2

● The capacity of the wood casks determines the nature and duration of ageing

● An eau-de-vie will be placed in several different casks during the ageing process

● Moderate variations in temperature are conducive to proper ageing

● “Alcohol reduction” of eaux-de-vie (by adding water) has an influence on the ageing process

During ageing, evaporation contributes to the progressive reduction of the alcohol level. It varies with storage conditions, but averages 2% per year.

In general, this natural loss of alcohol is not sufficient, however. Pure, distilled, or demineralised water must be added to the eau-de-vie. This operation, called “reduction”, must be progressive and executed in several stages.

ALSO OF INTEREST


AGEING VSOP 08 page 2/2


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AGEING XO 17

AGEING VSOP 09

Evaporation: The angels’ share

Evaporation = concentration

As mentioned earlier, a portion of the volume of the eaux-de-vie evaporates during ageing.

Alcohol and water, as the main components of eaux-de-vie, are lost in the highest quantity. Other volatile compounds evaporate in greater or lesser proportion. The least volatile compounds become more concentrated.

Evaporation represents about 2% of total inventory, or the equivalent of 22 million bottles per year

This alcohol evaporation is poetically referred to as “the angels’ share” (“la part des anges”).

It represents about 2% of total inventory, or the equivalent of about 22 million bottles per year that disappear into thin air: a heavy price that the producers are happy to pay to reach perfection.

Torula compniacensis feeds on the alcohol vapours

Torula compniacensis feeds on the alcohol vapours .

● Evaporation = concentration

● Evaporation represents about 2% of total inventory, or the equivalent of 22 million bottles per year

● Torula compniacensis feeds on the alcohol vapours


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AGEING XO 18

AGEING VSOP 10

Paradise

After ageing for decades, the eau-de-vie reaches its apogee

The oldest eaux-de-vie rest in a dark cellar called the “Paradis” - Paradise.

To halt the ageing process, the eau-de-vie is often transferred into glass demijohns

Once an eau-de-vie has reached maturity, the Cellar Master - also known as Master Blender - determines to halt the ageing process. He/she transfers them to glass containers called demijohns, where they will rest protected from the air for many decades without developing further.

Indeed, the ageing process no longer operates in glass.

Left to age too long, the quality of the eau-de-vie could be compromised. It is the Cellar Master’s responsibility to decide when it is time to halt the ageing of an eau-de-vie, as each spirit has its own maturation characteristics (cru and ageing method).

An eau-de-vie is considered at its apogee after about 50-60 years of ageing.

However, eaux-de-vie that have been left much longer in oak casks (up to 100 years at

times) can be used in very small quantity in blending to provide the special touch that

makes the most prestigious Cognacs.

● After ageing for decades, the eau-de-vie reaches its apogee

● To halt the ageing process, the eau-de-vie is often transferred into glass demijohns


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BLENDING XO 01

BLENDING VSOP 01 BLENDING VS 01

A subtle marriage for a quality Cognac

The Master Blender: A central role in a Cognac house

The “Master Blender (or Cellar Master) plays a central role in a Cognac house.

It is he/she who, working with his/her team, selects and purchases eaux-de-vie from the winegrowers and oversees them throughout the ageing process.

As soon as the eaux-de-vie are put into barrel, the Cellar Master determines which will be destined for young Cognac and which are suitable for longer ageing.

Finally, it is he/she who will create, in the utmost secret, the blends that make up the signature of each brand.

The blender’s art: A constant quest for harmony and consistency

Combining rigour, experience and intuition, the Master Blender (much like the “nose” of a perfume house) creates subtle blends of eaux-de-vie of different ages and crus that will enable the product to conserve not only its full character but also the loyalty of the clientele over the years.

It can not be stressed enough how essential the human factor is in the quality of a bottle of Cognac.

Like distillation, blending is an art - and the perfection of Art is to conceal Art.

Each Cognac is unique

No Cognac is like any other. Indeed, by subtly blending various flavours, each Cellar Master strives to create a Cognac capable of seducing scores of enthusiasts.

The result of this delicate operation could be a Cognac with fruity, spicy, floral, or toasty notes, or notes of rancio for the oldest blends.

NOTEBlending is an age-old tradition, not a rule imposed in the conditions of the Cognac Appellation d’Origine Contrôlée.

BLENDING XO 01 page 1/2

ALSO OF INTEREST

● The Master Blender: A central role in a Cognac house

● The blender’s art: A constant quest for harmony and consistency

● Each Cognac is unique

● “Vintage Cognacs” Section

BLENDING XO 01 page 2/2


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BLENDING XO 02


Work of the Cellar Master

Clarification at the end of the video:

Once blended, the eaux-de-vie are stored in large capacity oak blending vats (50 to 300

hl) for a period of time


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BLENDING XO 03

BLENDING VSOP 03

Sales and marketing regulations

Cognac released to market must comply with strict rules

Cognac released to market must comply with strict rules.

● Wine spirits for direct human consumption are aged in wooden receptacles for at least two years in the region of production (details on the

following screen);● Minimum alcohol content: 40% abv.;● Addition of alcohol is prohibited (as opposed to brandy);● Respect of traditional production methods (in addition to vinification and

distillation methods) as set down in the specifications for the AOC Cognac.

ALSO OF INTEREST

● Details of the appellation in the appendix● Specifications for the Cognac appellation in the media library● The “official texts” section in the media library ● The “Understanding a Cognac label” section

● Cognac released to market must comply with strict rules


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BLENDING XO 04

BLENDING VSOP 04

“Comptes”: Cognac ageing system

All Cognac for direct human consumption must be aged for a minimum of 2 years in oak casks

Cognac for direct human consumption is aged in oak casks for at least two years in the region of production. (compte 2). Inventory and age control are performed by the Bureau National Interprofessionnel du Cognac (BNIC). (Executive order of July 2003)

The age of any Cognac is taken to be its age at the time of bottling as, unlike wine, alcohol produced by distillation does not mature in bottle.

Ageing indications refer to the age of the youngest eau-de-vie in the blend

This graph indicates the minimum time in oak of the youngest eau-de-vie used in creating the blend. It is not the age of the Cognac in the bottle.

Compte “0” begins on April 1 of the year following the harvest.

A decision of the Government Commissioner to the BNIC (1983 decision) codified the

designations to be used, based on the age of the Cognacs making up the blends.

ALSO OF INTEREST

● 2003 executive order in the media library● 1983 decision in the media library

● All Cognac for direct human consumption must be aged for a minimum of 2 years in oak casks

● Ageing indications refer to the age of the youngest eau-de-vie in the blend


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BLENDING XO 05


Understanding a Cognac label

Lead the demonstration. Additional information to mention during or after the

demonstration, if desired:

1/ A Cognac can be identified by the information on its label

This can be

● mandatory

● optional, but regulated

● optional, but they must be justifiable As regulations are updated regularly, we advise you also to refer to the

“How to read a label” page on our website, www.cognac.fr – click on hyperlink in media

library.

2/The appellation Cognac, Eau-de-vie de Cognac, or Eau-de-vie des Charentes must be stated on the label

This is the denomination under which it is sold.

3/ AOC wine spirits can use the word “Fine”

This term provides no additional information (with the exception of Fine Champagne,

which will be explained later), except that it can only be used for Appellation Contrôlée

eaux-de-vie made from wine or cider.

4/ Cognac is traditionally created by blending eaux-de-vie of different ages and crus

This is not, however, mandatory.

5/ 100% of the eaux-de-vie in a blend must come from the cru indicated on the label

When 100% of the eaux-de-vie in a blend comes from a single cru (regional appellation),

the cru can be indicated according to the following rule:

“For the names of regional appellations (crus), place the word Cognac then the name of

the cru between the words “Appellation” and “Contrôlée”. Example: “Appellation Cognac

Petite Champagne Contrôlée”.

6/ “Appellation Cognac Fine Champagne Contrôlée” : Eaux-de-vie sourced exclusively from Grande Champagne (minimum 50%) and Petite Champagne

7/Ageing designations are based on the age of the youngest eau-de-vie in the blend. Cognac may not be released to market without being aged in cask for at least 2 years, calculated from April 1 of the year following the harvest.

BLENDING XO, VSOP, VS 05 page 1/2

8/Ageing designations - mentions or initials such as VS, VSOP, XO.…., - vintages

NB.:

The age of an eau-de-vie corresponds to the period during which it has matured in oak

casks. In contrast to wine, eau-de-vie virtually ceases to age as soon as it is transferred

to a glass container. A Cognac will always be the same age it was when bottled.

Ageing designations are optional indications, regulated in application of European

Community legislation:.

● *** (3-star) or VS (Very Special): The youngest eau-de-vie in the blend is at least 2 years old (compte 2)

● VSOP (Very Superior Old Pale): The youngest eau-de-vie in the blend is at least 4 years old (compte 4)

● Napoléon, XO (Extra Old)**, Extra**, Hors d’âge**: The youngest eau-de-vie in the blend is at least 6 years old (compte 6)

** As of 2016 these designations are expected to require compte 10 for the younger eau-

de-vie

9/ In general, each Cognac house uses eaux-de-vie much older than the minimum requirement in their blends. Those bearing the most prestigious designations may have aged for decades. A ruling of the Government Commissioner to the BNIC (1983 decision) codifies the

designations to be used based on the age of the Cognacs that make up a blend.

BLENDING XO 05, VSOP 05, VS 03 page 2/2


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BLENDING XO 06

BLENDING VSOP 06

Vintage Cognacs

Vintages: Eaux-de-vie from the same harvest year

All vintage Cognacs indicate on the label the harvest year of the grapes that went into the Cognac.

In the Cognac Delimited Region, eaux-de-vie specifically being matured for vintage Cognacs are generally aged in sealed casks or in separate vintage warehouses. A vintage warehouse is locked with double keys: one that remains with the owner and the other entrusted to the BNIC.

Vintage eaux-de-vie must be monitored extremely rigorously, to authenticate the age of Cognacs marketed as vintage.

Since blending is a key cultural element of Cognac’s identity, vintage Cognacs are not very common.

● Vintages: Eaux-de-vie from the same harvest year


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TASTING & ENJOYING COGNAC XO 01

TASTING & ENJOYING COGNAC VSOP 01

The art of tasting Cognac

Awaken your senses…

Tasting a Cognac begins with choosing a glass that will let the spirit express its full personality.

The preferred choice is a “tulip” glass, whose shape has been studied and recommended by experts. The benefit of this type of glass is that it retains the aromas and reveals them with great delicacy throughout the tasting.

For the best tasting experience, make sure the Cognac is at room temperature.

Visual examinationRead the comments at the end of the video

This is the first contact with the Cognac and it is paramount: Fill the glass with about 1 fluid ounce of Cognac. Hold the glass by the foot so you can swirl the Cognac easily, slowly and gently.

Raise the glass to eye level, if possible against a white background, to examine its color and appearance.

Still holding the foot, gently tilt the glass to examine its intensity, while admiring the brilliance of the surface of the spirit. Tilting the glass makes the Cognac “cry”, its tears running slowly down the side of the glass.

You can now describe the Cognac’s colour, clarity and viscosity.

● Its clarity (quality of being clear, pure, transparent) can be characterised as

crystalline, clear, dull, or cloudy.

● Its viscosity (thickness of a liquid) can be described as watery, syrupy, or oily.

Cognac can display a multitude of different hues

Cognac can display a multitude of different hues. Depending on its age, the kind of oak used, etc.

TASTING & ENJOYING XO 01, VSOP 01 page 1/2

● Awaken your senses…

● Visual examination

● Cognac can display a multitude of different hues

● On the nose

● On the palate

● Tasting is a tool used at all stages in the production of Cognac

On the noseRead the comments at the end of the video

There are two ways of perceiving aromas: directly through the nose, or indirectly through the mouth (retro-olfaction).

Smelling the Cognac is the most important stage of the tasting. It is a two-step process.

● First nose: Without moving the glass, you can discern the highly volatile elements that are often extremely delicate and always fleeting. This is called the montant”.

● Second nose: Swirl the glass very gently to aerate the Cognac. The contact with oxygen reveals its aromatic components.

Here you will encounter floral or fruity aromas such as linden flower, grapevine flower, dry vines, freshly crushed grapes, violets, vanilla…

The specific shape of the tulip glass maximises the olfactory experience.

On the palateRead the comments at the end of the video

It is on the tongue and the palate that Cognac reveals its full identity.

Take a sip and suck in a little air over the Cognac in your mouth.

This brings the Cognac into contact with most of the taste receptors in the mouth. The

ambient heat will also cause it to release aromatic vapors that will reach the olfactive bulb

via the retronasal passage.

This is the moment when all the aspects of the spirit’s personality become apparent: is it round, mellow, smooth? Does it have finesse, delicacy, breed, rancio, balance…?

NOTEThe tongue is a sensory organ that can detect sweet (on the tip of the tongue), salty

(along the sides towards the back), sour (on the sides) and bitter (at the back).

Tasting is a tool used at all stages in the production of Cognac

While the enthusiast tastes Cognac for pleasure, professionals also use tasting as a tool in their craft.

In combination with analyses, it is the most reliable method for evaluating and offering consumers products of impeccable quality.

Using this sensory examination, producers can control the different stages of distillation,

follow the changes that take place during ageing, create the blends necessary to produce

Cognac and, finally, evaluate the characteristics of the final product to be released.

TASTING & ENJOYING XO 01, VSOP 01 page 2/2


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TASTING & ENJOYING COGNAC VSOP 02

The main aromatic characteristics of Cognac

Fruity notes

Fruity notes vary with the Cognac’s degree of maturation. Younger eaux-de-vie reveal notes of apricot, peach, or pear, while 10-year-old spirits will offer almond, hazelnut, or walnut notes.

After 20 years, muscat, cherry and orange notes dominate; after 40, coconut and passion fruit.

Floral notes

Rose, violet and daisy are the primary aromas of a young eau-de-vie. Iris, lilac and wild carnation characterise 10-year-old eaux-de-vie. After 20 years, orange blossom, jasmine and honeysuckle take centre stage.

Young eaux-de-vie are scented with oak and vanilla. After 15 years, these change to chocolate, incense, or leather. 30-year-old eaux-de-vie are marked by aromas of sandalwood, cedar wood and cigar box notes.

Spicy notes

15-year-old eaux-de-vie reveal notes of ginger, cinnamon and curry. Hints of saffron come out after 20 years and 30-year-old spirits give off balsam and nutmeg aromas.

Rancio

Rancio is characterised by notes of mushrooms, damp undergrowth and walnut oil - complex and specific aromas that develop during the long barrel ageing and increase in intensity with the years.

● Fruity notes

● Floral notes

● Woody notes

● Spicy notes

● Rancio


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TASTING & ENJOYING COGNAC VSOP 03 TASTING & ENJOYING COGNAC VS 01

Enjoying Cognac

The traditional way: In a snifter or tulip glass

At the end of a meal, serve an old Cognac (Napoléon, XO, Extra) in a snifter or tulip glass.

Take your time to appreciate all the richness of its aromas and its subtle flavours.

● The traditional way: In a snifter or tulip glass


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Enjoying Cognac

Contemporary and cosmopolitan

70% of consumption worldwide is on the rocks, in long-drinks or cocktails

Choose a younger Cognac and let it surprise you!

Around the world, Cognac is most often enjoyed mixed with water, on the rocks, long drinks or cocktails.

The United States and China are particularly fond of these combinations and Cognac can be served as a summer afternoon long drink and even as the main drink with a good meal, all in the same day.

Classic and up-to-the-minute cocktails alike take on an extra dimension, when you add the fullness and vibrancy of a VS *** Cognac or the maturity of a VSOP.

ALSO OF INTEREST

● Suggestions for cocktails, long drinks and more…● Cooking with Cognac… recipes in the media library

● Contemporary and cosmopolitan

● 70% of consumption worldwide is on the rocks, in long-drinks or cocktails

● Choose a younger Cognac and let it surprise you!


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Cognac, enjoyed around the world

Optional comments at the end of the video

Some general information on Cognac markets:

● The foreign market share accounts for more than 90% (96% in 2008).

● The main shipping zones are: Europe, NAFTA (Canada, USA, Mexico) and Asia.

● Number one market: USA.

● The top European market is the UK, followed by Germany and then France.

● Several markets experiencing strong growth have appeared in recent years, in particular

China and Russia. These two countries joined the top 10 in 2004 and 2003, respectively.

If you would like further information on this subject, please consult the most up-

to-date data on our website www.cognac.fr => Facts & Figures => Economy.

Direct access in the media library.


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AOC COGNAC ANNEXE

THE COGNAC APPELLATION D'ORIGINE CONTRÔLÉE - Appendix

The conditions for making Cognac are explained in various sections. This fact sheet details the rules and regulations that

must be respected for a Cognac to be entitled to is appellation contrôlée. Please save it. It will help you to complement

your presentation by referring to official texts for each chapter.

Name of the appellationGeographic name

The only products allowed to use the appellation d'origine contrôlée “Cognac”, “Eau-de-vie de Cognac”, or “Eau-de-vie des Charentes”, as initially defined in the French decrees dated 1st May 1909 and 15th May 1936, are spirits distilled from wine that meet the following special conditions:

Complementary geographical denominations

The “Cognac” appellation contrôlée can be completed by the following complementary geographical denominations:

● Grande Fine Champagne● Grande Champagne● Petite Fine Champagne● Petite Champagne● Fine Champagne● Borderies● Fins Bois ● Bons Bois

Description of the alcoholic beverageSpirit category

According to EU regulation 110/2008: wine spirit (eau-de-vie de vin).

Wine spirit is an alcoholic beverage:

● that is obtained exclusively by distilling wine or fortified wine to less than 86% alcohol by volume or by

redistilling a wine distillate to a level of less than 86% alcohol by volume,

● whose volatile substance content is equal or superior to 125 grams per hectolitre of 100% alcohol by volume,

● whose maximum methanol content is 200 grams per hectolitre of 100% alcohol by volume,

● whose minimum alcohol content by volume is 37.5 %,

● that does not contain any additional alcohol as defined in Schedule I, point 5, whether diluted or undiluted,

● that cannot be flavoured. This does not exclude traditional production methods,

● which cannot contain any additive other than caramel for colouring purposes,

● which can continue to be sold under the denomination “wine spirit” if aged for a length of time at least equal

to that defined for spirits in category 5.

Cognac belongs to the category of wine spirits subject to restricted controlled production methods:

L'AOC Cognac - Annexe page 1/5

Ageing methods

The Cognac appellation d'origine contrôlée is restricted to aged spirits distilled from wine, except for those that may not be aged because they are destined for industrial use or compound products.

Main physical, chemical and organoleptic characteristics

The wine spirits (eaux-de-vie) must have a volatile substance content equal to or greater than 125 g per hectolitre of 100% alcohol and a minimum alcohol content by volume of 40% at the time of sale.

Definition of the Cognac production areaGeographic origin

The only products allowed to use the appellation d'origine contrôlée “Cognac”, “Eau-de-vie de Cognac”, or “Eau-de-vie des Charentes” are wine spirits made from grapes harvested, fermented and distilled in communes first delimited in a decree dated 1st May 1909 and later modified. The Cognac region includes:

● almost the entire Charente-Maritime department● a large part of the Charente department● several communes in the Deux-Sèvres and Dordogne departments.

A complete list of communes is available in the media library Complementary geographic denominations

The Cognac appellation d'origine contrôlée may be completed by the complementary geographic denominations “Grande Fine Champagne” or “Grande Champagne”, “Petite Fine Champagne” or “Petite Champagne”, “Borderies”, “Fins Bois”, “Bons Bois”, in which case they must comply with the conditions set out here below and be produced only from grapes harvested in each of the above areas as first defined by a decree dated 13th January 1938 and on the understanding that wine production from these grapes, as well as the distillation of this wine, must take place within the bounds of the Cognac region as defined in the decree dated 1st May 1909, since modified. A complete list of communes is available in the media library The Cognac appellation d'origine contrôlée can be completed by the denominations “Bois Ordinaires” or “Bois à Terroirs”. These are used for wine spirits from non-delimited areas within the geographic regions defined above.

NB.: FINE CHAMPAGNEThe Cognac Fine Champagne appellation contrôlée can only be used for a blend of wine spirits that come from the complementary geographical denominations “Grande Champagne” and “Petite Champagne”, with at least 50% from “Grande Champagne”.


Description of production methods Grape varities

The white wines used to make wine spirit are made from the following grape varieties:

● Colombard B ; ● Folle blanche B ; ● Montils B ; ● Ugni blanc B ; ● Sémillon B; ● Folignan B (no more than 10% of total grape varieties)

Viticulture

● Vine density Minimum of 2,200 vines per hectare;

● Spacing Maximum 3.5 metres between vine rows;

● Pruning Pruning is mandatory every year. All methods are authorised;

● Number of fruit buds per hectare The number of fruit buds is limited to 80,000 per hectare;

● First authorised crop of young vines To be entitled to the appellation d'origine contrôlée “Cognac”, wines distilled to make wine spirits must be produced from vines no younger than two years after the year in which they were planted, which must be before the 31st of July.

Harvesting, moving and storing grapes

The use of centrifugal vane-type pumps is forbidden to move grapes.

Analytical criteria for grapes prior to fermentation, or for the product to be distilled

At the time they are to be distilled, wines must have a minimum alcoholic degree of 7% and a maximum alcoholic degree of 12%. Their volatile acidity content must be equal to or less than 12.25 milliequivalents per litre.

Yields

The maximum authorised annual yield of wine spirit expressed in pure alcohol is set each year by interministerial decree, based on proposals submitted by the relevant National Comité, after consulting with the organisme de défense et de gestion (body that manages and protects the appellation). This maximum yield can be no greater than 16 hectolitres of pure alcohol per hectare. The maximum annual yield can be increased, in certain instances, by a certain volume. However, any quantity that exceeds the 16 hectolitres per hectare limit cannot be aged. Yields in excess of the authorised annual yield are not entitled to the Cognac appellation. They are to be processed according to article D.664 of the rural code.

Producing grape must

The use of a winepress with an Archimedes screw, otherwise known as a continuous press, is forbidden.


Fermentation

The addition of sugar by any means is forbidden. The use of sulphur dioxide is forbidden during fermentation.

Distillation

● Distillation period Double distillation must be completed no later than 31 March of the year following the vintage.

● Distillation procedure - Distillation principle: discontinuous double distillation. Only spirits obtained from the double distillation of wines from the most recent vintage are entitled to the appellation d'origine contrôlée “Cognac”. - Description of equipment: Composition of the “Charentais” still: a boiler heated over an open flame, a head just above and a swan's neck condenser, without or without a pre-heater and a tank with a cooling coil. - Size of the boiler: the total capacity must not exceed 30 hl ( with a 5% tolerance) and the volume is limited to 25 hl (with a 5% tolerance) per distillation. However, boilers of greater capacity (up to 140 hl for a maximum of 120 hl of liquid, with a tolerance of 5%) are allowed on condition that they are used exclusively for the première chauffe (first distillation) in order to obtain a brouillis, or initial distillate. - Parts of the pot still are required to be made of copper: the boiler, the head, the swan's neck and the coil. - Form of heating: over an open flame - Maximum alcohol content by volume after distillation: after double distillation, the alcoholic degree of the wine spirit in the recipient which collects the wine spirit every day must not exceed 72.4% abv. at 20°C. - Distillation when changing from one cru* to another: before stopping the distillation of wine from one cru and changing over to another, the last wine spirit from the second distillation of the first cru is limited to a maximum of 30% of the still's capacity. The flegmes** from this second distillation of the first cru may be diluted in the subsequent cru either by incorporation into the brouillis, or by re-distillation with the wine from the second cru, so long as they do not constitute more than 8% abv.. *The word “cru” refers to geographic sub-divisions of the Cognac appellation as defined in point C-2 of

specifications for the appellation (please see: Definition of geographic regions => Complementary

geographic denominations).

**The word “flegmes” (encompassing “heads”, “tails” and “seconds”) describes the distillate from the

beginning and end of the distillation process which is not allowed to be sold under the name of Cognac.

Ageing

Wine spirits for direct human consumption are aged in wooden receptacles for at least two years in the region of production (as per a modified 2003 decree abrogating the law dated 20 February 1946). This is monitored by the Bureau National Interprofessionnel du Cognac (BNIC) in application of the French tax code (article 302 G and the modified decree of 27 July 2003). The wood used for ageing, in keeping with longstanding local use, is peduncular or sessile oak such as that from the Tronçais and Limousin forests.

Traditional methods

Colouring (as allowed in the EU definition of wine spirits), the addition of oak chip infusions, as well as rounding by the use of products defined in point 3 of schedule 1 of EU regulation no. 110/2008 dated 15 January 2008, are authorised, so long as their effect on the wine spirit is less than or equal to 4° obscuration. Obscuration, expressed in degrees, is obtained by measuring the difference between

the alcoholic strength by volume and the real alcoholic strength.


Labelling regulations

The name Cognac can be used without the words appellation contrôlée if it is not associated with any other geographical complementary denomination.

Obligatory declarations

Déclaration annuelle d'affectation (Annual declaration of utilization)Details can be found in the specifications for the Cognac appellation.

Déclaration de revendication (Declaration of appellation contrôlée production)

Details can be found in the specifications for the Cognac appellation.

Keeping a register

The production of wine spirit can be monitored at any time by consulting the operator's distillation register.

Transitional measures

In light of the developments in regulations, transitional measures have been taken concerning grape varieties, viticulture (vine density, spacing between rows) and minimum ageing in the Cognac region (please see the specifications for details).

NB. :

Only the official decree confirming the specifications for the Cognac appellation contrôlée can be considered valid. These are available on our Website www.cognac.fr.

ALSO OF INTEREST

● Specifications for the Cognac appellation in the media library● The “official texts” section in the media library ● The “Understanding a Cognac label” section



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