How Cognac is made

What defines a Cognac?

Cognac is an AOC (Appellation d'Origine Contrôlée). Rules, terroir, signature.

• Where? In a defined area: Charente, Charente-Maritime, and neighboring areas of Deux-Sèvres and Dordogne.
• Since when? AOC 1936; 6 Cognac crus defined in 1938: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, Bois Ordinaires.
• How? Local white wine → double distillation in Charentais stills → aging in oak barrels (min. 2 years) → bottling at 40% ABV min.

Result: an elegant eau-de-vie, shaped by the terroir, time, and the hand of the cellar master.

Charente, the cradle of Cognac

Made from a dry, straightforward white wine with low alcohol content, cognac is distilled twice to retain only the purest heart, then aged for a long time in oak barrels.

The story begins with Dutch merchants who distilled wines to preserve them; double distillation then became the norm and shaped the style we still love today.

Ultimately, it all comes down to three words: terroir, distillation, time. It is this trilogy that gives cognac its depth and signature character.

What is Cognac made of?

Before becoming a spirit, cognac is a white wine made for distillation. Its personality comes from an oceanic terroir and limestone soils that give it a distinct acidity and great finesse.

The temperate climate, the influence of the Atlantic, and the soil structure produce straightforward wines with low alcohol content, perfect for double heating—and then eaux-de-vie that age gracefully.

In short:

• Limestone soils → tension, purity, long aging potential.
• Oceanic climate → gentle ripeness, preserved freshness.

What is the fruit of Cognac? (grape variety)

Cognac comes from a dry, light, acidic white wine with low alcohol content, produced for distillation (not intended for drinking).

Ugni Blanc dominates due to its vigor and low sugar content: it retains volatile aromas and is ideal for double distillation.

Complementary grape varieties are authorized: Colombard, Folle Blanche, Montils, Sémillon, Folignan,etc. They enrich the profile depending on the plots and the houses.

after harvesting (Sept.–Oct.), fermentation is natural, without the addition of sugar or sulfur, in accordance with the Cognac AOC specifications.

What are the four key stages in the production of Cognac?

Cognac production is based on a precise sequence of transformations, controlled at each stage. From fermentation to final blending, each phase has a direct impact on the quality of the eau-de-vie. Nothing is left to chance: time, temperature, wood, and human touch all play their part in creating an exceptional product.

1. Fermentation

Once the grapes have been pressed, the juice is fermented naturally for 4 to 8 days, without any added sugar or sulfites. Fermentation varies from one producer to another. The resulting wine is dry, acidic, and low in alcohol, making it ideal for distillation.

2. Distillation in a Charentais still

Distillation takes place in two phases in a copper Charentais still. The copper purifies the vapors and refines the aromas. The first heating produces a liquid called brouillis. The second heating separates the different fractions: only the "hearts" are kept to become cognac.

This meticulous process, which lasts around 24 hours, requires great skill to guarantee the quality and distinctive character of each eau-de-vie.

3. Aging in oak barrels

The colorless eau-de-vie is transferred to oak barrels, traditionally from Limousin/Tronçais, where it will age slowly. The wood enriches the cognac with aromas, tannins, and colors. The origin of the oak is not legally limited to "French only."

Aging in oak barrels lasts at least two years, but is often extended. This process allows for:

• A slow evolution of the eau-de-vie, promoting a balance between alcohol and sweetness.
• The gradual extraction of tannins and aromas from the wood, particularly vanilla and spices.
• The development of complex notes, such as dried fruit and woody nuances.
• A gain in roundness, depth, and elegance, characteristic of the most prestigious cognacs.
• The refinement of character and finesse, the result of time patiently controlled.

Each year spent in the barrel enriches the aromatic signature of the cognac.

Interesting fact: barrels that have contained grain-based spirits (bourbon) are not allowed to be used for aging cognac!

4. The final blend

In this final stage of production, different eaux-de-vie are blended to create a harmonious cognac. Thanks to their expertise, the cellar master ensures a constant balance between structure, finesse, and aromatic identity. It is here that craftsmanship meets the house's signature style.

What makes a great Cognac?

A great cognac is born from a winning trio: raw materials, terroir, and house. The rest is precision and patience.

• Raw material: a dry, clean white wine (mainly Ugni Blanc), designed for distillation.
• Terroir & vintage: origin changes everything. Grande Champagne, the most prestigious vintage, offers finesse, length and exceptional aging potential.
• Charentais distillation: double copper heating, precise cutting of the heart for purity and elegance.
• Wood & time: oak barrels, slow oxidation, opening palette (vanilla, spices, dried fruit, rancio).
• Cellar mastery: batch monitoring, barrel selection, blending for a consistent signature.
• The house's reputation: beyond technique, signature counts. Names such as Frapin, François Peyrot, and Daniel Bouju embody recognized standards and style.

The result: finesse, balance, length. It is this precision, rather than power, that makes a cognac great.

FAQ on the composition of Cognac

What is the difference between Cognac and Armagnac?

Although these two spirits appear to be true twins, there are indeed differences between Cognac and Armagnac:

• Origin: Cognac (Charente, Charente-Maritime, + Deux-Sèvres/Dordogne areas); Armagnac (Gers, Landes, Lot-et-Garonne)
• Distillation: Cognac = double distillation in Charentais stills; Armagnac = continuous distillation (one pass).
• Grape varieties: Cognac dominated byUgni Blanc; Armagnac more diverse (Baco 22A, Folle Blanche, Colombard, etc.).
• Ages (minimum): Cognac VS 2 years, VSOP 4 years, XO 10 years; Armagnac VS 1 year, VSOP 4 years, Napoleon 6 years, XO/Hors d'Age 10 years.
• Style: Cognac is elegant and silky (flowers, vanilla); Armagnac is more earthy and spicy (plum, dried fruit, rancio).

In short: Cognac shines with its consistent finesse and polish, Armagnac with its expressive character and depth. Two expressions of time and terroir, complementary rather than rival.

How long does cognac age?

The minimum aging period is regulated, but may vary depending on the classification:

• VS: at least 2 years.
• VSOP: at least 4 years.
• Cognac XO: at least 10 years.
• XXO: at least 14 years
• Hors d'âge: often well over 20 years.

Some houses age their eaux-de-vie for several decades.

Why is oak used?

The choice of oak is not insignificant. It plays a central role in the maturation of cognac:

• Natural exchange with the air thanks to its porosity.
• Contribution of aromas: vanilla, spices, noble wood.
• It softens the alcohol through slow oxidation.
• Controlled origin: only French oak (Limousin or Tronçais).

It structures the final profile of the eau-de-vie, influencing its color, texture, and complexity.