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.
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.