L’encyclopédie du Cognac
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HISTORY OF COGNAC
Geological feature
Vineyards in the region
The Middle Ages
From the 14th to the 16th century
17th century
18th century
19th century
The phylloxera crisis
20th century
21st century
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APPELLATION
Cognac AOC
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VINEYARD
The Delimited Region
The crus
Vine cultivation rate
Breakdown of cognac production
The climate
The soils
Permitted white grape varieties
Ugni blanc
Other varieties used
Grapevine growth cycle
Planting
Vine training methods
Soil management
Sustainable vitculture
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HARVEST
The Harvest
The mechanical harvester
Search for optimum quality
Pressing
Horizontal basket presses
Pneumatic presses
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VINIFICATION
Characteristics of the wine
Alcoholic fermentation
Malolactic fermentation
Quality control
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DISTILLATION
Why distill?
First distillation of the french wines
Different distillation methods
The Charentais potstill
Charentaise distillation
Charentaise distillation method
Distillation
Pace and duration of heating
The distillers
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AGEING
Exclusively in oak wood
Traditionnaly, two types of oak
Wood grain and silviculture
Traditionnaly, two types of wood
From log to stave
Drying the wood
Barrel making
“Bousinage”
Eau-de-vie meets oak
First stage: Extraction
Chemical changes
Barrel rotation
Barrel capacity
Temperature
Moisture level of the cellars
Alcohol Reduction
The angels’share
Paradise
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BLENDING
A subtle marriage
Règles de commercialisation
Cognac ageing system
Understanding a Cognac label
Vintage Cognacs
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TASTING
The Art of tasting Cognac
Aromatic charasteristics
Enjoying Cognac
Cognac aroma wheel
Liens
Legal notice
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Liens
Legal notice
HARVEST
The Harvest
The mechanical harvester
Search for optimum quality
Pressing
Horizontal basket presses
Pneumatic presses