Cognac production

Cognac production begins with selecting high-quality grapes, mainly Ugni Blanc. The grapes are crushed and fermented into wine, which is then distilled twice in copper stills to create a clear spirit called eau-de-vie. This spirit is aged in oak barrels for at least two years, allowing it to develop complex flavors and character. The aging process, along with careful blending of different eaux-de-vie, results in the rich, aromatic Cognac we enjoy. Throughout, producers monitor temperatures and conditions to ensure consistency and quality.