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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
  • ►APPELLATION
    • Cognac AOC
  • ►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
  • ▼HARVEST
    • The Harvest
    • The mechanical harvester
    • Search for optimum quality
    • Pressing
    • Horizontal basket presses
    • Pneumatic presses
  • ►VINIFICATION
    • Characteristics of the wine
    • Alcoholic fermentation
    • Malolactic fermentation
    • Quality control
  • ►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
  • ►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
  • ►BLENDING
    • A subtle marriage
    • Règles de commercialisation
    • Cognac ageing system
    • Understanding a Cognac label
    • Vintage Cognacs
  • Home
  • ►TASTING
    • The Art of tasting Cognac
    • Aromatic charasteristics
    • Enjoying Cognac
    • Cognac aroma wheel
  • Liens
  • Legal notice
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