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AN INTERACTIVE GUIDE

Informational text

VS LEVELInitiation

HISTORY OF COGNAC VS 01

A long history

The Middle Ages: Existence of a strong trade mentality in the Charente River region

The vineyards of Poitou produced wines that were appreciated in countries bordering the North Sea. They were transported on Dutch ships, which had come seeking the salt from the coast.

As early as the Middle Ages, the Charente River gave birth to a mentality favouring international trade.

16th century: The Dutch distill the wines of Cognac region

Dutch knowledge of the art of distillation encouraged them to distill the wines in the Low Countries so they would keep better.

The result was a success. They named it “brandwijn”— burnt wine, which would become “brandy,” a spirit made from wine. It was drunk mixed with water.

17th century: The advent of double distillation

At the beginning of the 17th century, double distillation makes its appearance in the region, which will enable the product to travel as a stable spirit, much more concentrated than wine.

19th century: Cognac sales boom under Napoleon III

The signing of a Napoleon III-sponsored trade agreement between France and England on January 23, 1860 opened the door to booming growth for Cognac, which would peak in 1879.

End of the 19th century: Phylloxera destroys the vineyards

Around 1875, phylloxera—a kind of insect that attacks the roots of the grapevine—appeared in the Cognac region. It would destroy the greater part of the vineyards.

It took many years of hard work and patience for the economy of the region to recover.

HISTORY OF COGNAC VS 01 page 1/2

● The Middle Ages: Existence of a strong trade mentality in the Charente River region

● 16th century: The Dutch distill the wines of the Cognac region

● 17th century: The advent of double distillation

● 19th century: Cognac sales boom under Napoleon III

● End of the 19th century: Phylloxera destroys the vineyards

● 20th century: Reconstruction of the vineyards and establishment of Cognac legislation

20th century: Reconstruction of the vineyards and establishment of Cognac legislation● 1st May, 1909: Geographic production zone is delimited.● As of 1936, Cognac is recognized as an Appellation d'Origine Contrôlée.● In 1938, regional Appellations (crus) are delimited.

HISTORY OF COGNAC VS 01 page 2/2

© January 2009 Bureau National Interprofessionnel du Cognac AFAQ ISO 9001 v2000 - www.cognac.fr

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HISTORY OF COGNAC XO 10

HISTORY OF COGNAC VSOP 04 HISTORY OF COGNAC VS 02

21st century

Cognac is an international luxury product. More than 90% is exported

Historically an export product, 90% of Cognac is now shipped to foreign countries (96% in 2008).

With a presence on every continent, Cognac is shipped to nearly 160 countries

Today, Cognac is shipped to nearly 160 countries.

From the Far East to the Americas by way of Europe, Cognac is synonymous with exceptional quality; it is a symbol of France and its art de vivre.

ALSO OF INTEREST

● Cognac markets on the BNIC website: www.cognac.fr

● Cognac is an international luxury product. More than 90% is exported

● With a presence on every continent, Cognac is shipped to nearly 160 countries


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AOC COGNAC XO 01

AOC COGNAC VSOP 01 AOC COGNAC VS 01

The Cognac Appellation d’Origine Contrôlée

The conditions of the Cognac Appellation will be developed in the following chapters. At

this point in the presentation, we recommend that you only discuss the main points that

appear on the screen. A full description detailing the rules of the Appellation is given as an

appendix.This will help you add to your presentation by referring to the official texts as

the chapters progress.

The Cognac Appellation is strictly regulated to follow longstanding local useA chain is only as strong as its weakest link. Every stage plays a determining role in the quality of the Cognac.

The Cognac AOC (Appellation d’Origine Contrôlée, meaning “Controlled Appellation of Origin”) is strictly regulated to follow longstanding local use.

Three main, national, legal texts are at the origin of the AOC Cognac: 1st May 1909, 15th May 1936, 13th January 1938

The specifications for the AOC Cognac is sanctioned by a decree. They define:

● the name of the Appellation; ● the description of the AOC Cognac; ● the definiton of the geographical area; ● the description of production methods; ● the origins; ● mandatory mentions.

It specifically brings together the provisions defined in the three main, national, legal texts that relate to Cognac:

● The Decree of 1st May, 1909 delimits the Cognac production area;

● The Decree of 15th May, 1936 modified defines the following Appellations: “Cognac”, “Eau-de-vie de Cognac” and “Eau-de-vie des Charentes”;

● The Decree of 13th January, 1938 defines the production areas within the Delimited Region for each of the Regional Appellations. NOTA BENE : Only the official decree confirming the specifications for the AOC Cognac can be considered valid. These are available on our web site, www.cognac.fr.

AOC COGNAC XO 01, VSOP 01, VS 01 page 1/2

● The Cognac Appellation is strictly regulated to follow longstanding local use

● Three main, national, legal texts are at the origin of the AOC Cognac: - 1st May 1909 - 5th May 1936 - 13th January 1938

OTHER OFFICIAL TEXTS

● Modified Order of 27th July 2003 relative to the application of article 302G of the general tax code concerning the ageing of Cognac eaux-de vie;

● EC Regulation 110/2008 of 15th January 2008 concerning the definition, designation, presentation, labelling and protection of geographical place of spirits distilled from wine.

ALSO OF INTEREST

● Specifications for the Cognac appellation : www.cognac.fr● The “official texts” section in the media library ● The “Understanding a Cognac label” section

AOC COGNAC XO 01, VSOP 01, VS 01 page 2/2


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THE VINEYARDS XO 01

THE VINEYARDS VSOP 01 THE VINEYARDS VS 01

The Delimited Region

Approximately 75,000 ha of grapevines for Cognac production

The vineyards dedicated to Cognac production cover approximately 75,000 ha. The production area extends across four French departments: Charente-Maritime, a large part of the Charente and several villages in the Dordogne and the Deux-Sèvres.

The total surface area of the Delimited Region is in excess of a million hectares; the

agricultural surface area is in the order of 700,000 ha and the total vineyard area covers

about 79,000 ha, 95% of which is used in Cognac production (about 75,000 ha ).

The rest is used for making red or white table wine, sparkling wine and grape juice.

The region is divided into 6 crus

In the mid-19th century, Henri Coquand (1811-1881), a professor of geology, studied the region’s geology and, working with a taster, developed and confirmed a soil classification based on the quality of eau-de-vie that each soil could produce.

Their work led to the delimitation of different crus, or growing districts, around 1860. This would serve as a basis for the 1938 Decree, delimiting the crus we know today (the regional Appellations).

ALSO OF INTEREST

● Details of the appellation in the appendix

● Approximately 75,000 ha of grapevines for Cognac production

● The region is divided into 6 crus


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THE VINEYARDS VS 02

Grape varieties

A predominant presence: 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.

● A predominant presence: Ugni Blanc comprises more than 98% of Cognac vineyards


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HARVEST XO 01

HARVEST VSOP 01 HARVEST VS 01

The harvest

Mid-September to mid-October

Harvesting can begin as soon as the grapes have reached maturity (balance

between sugar and acidity). In general, the harvest starts in mid-September and ends around mid-October.

A few growers continue to harvest by hand (mainly the young vines), but mechanical harvesting is almost universal in the Cognac region.

The mechanical harvester: well-suited to the demands of the region’s winegrowers

Today, mechanical harvesters, which have existed for more than 30 years, are perfectly suited to both the volume harvested and the quality requirements of the region’s winegrowers (respect for the harvest).

● Mid-September to mid-October

● The mechanical harvester: well-suited to the demands of the region’s winegrowers


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HARVEST XO 02

HARVEST VSOP 02 HARVEST VS 02

The mechanical harvester

The mechanical harvesterVideo.

● The mechanical harvester


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HARVEST VS 03

Pressing and vinification

After the harvest, the grapes are pressed

Grape bunches are pressed immediately after harvest, in traditional horizontal basket presses or pneumatic presses.

Continuous screw presses are prohibited to avoid crushing the stems and seeds, which are sources of bitterness. The juice obtained is fermented immediately.

Transformation of the grape juice into wine

Must intended for vinification in the Cognac region, yields wines with very particular qualities: low alcohol levels (about 9% abv.), enabling better concentration of the wine’s aromatics; and high acidity, an indispensable quality for natural preservation of the wine.

During pressing, the type of equipment and how it is used affect the quality of the must.

Pressing and fermentation are carefully monitored, for they will have a determining influence on the ultimate quality of the eau-de-vie.

ALSO OF INTEREST

● Details of the appellation in the appendix

● After the harvest, the grapes are pressed

● Transformation of the grape juice into wine


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DISTILLATION VSOP 01

DISTILLATION VS 01

Why distill?

To concentrate the aromas by extracting and filtering out the best volatile compounds from the wine

Alcohol is a product of the fermentation of sugars found naturally in fruit as fructose and glucose.

Alcohol is also found in combination with many other compounds and must therefore be isolated from them. This operation is performed by distillation.

The principle of distillation is based on the differences in volatility of these compounds. The eau-de-vie contains only the volatile substances, which make up the main features of the bouquet.

● To concentrate the aromas by extracting and filtering out the best volatile compounds from the wine


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DISTILLATION XO 06

DISTILLATION VSOP 04 DISTILLATION VS 02

Charentaise distillation method

Optional comments to accompany the on-screen demonstration

1/ The Charentais distillation process must be performed following the traditional method, meaning that Cognac is double-distilled in copper stills. 2/ The still is made up of three essential parts. The Charentais copper still comprises a characteristically shaped boiler set over direct

heat; a still head shaped like a turban (the traditional “tête de maure” form), an olive, or

an onion; and a swan’s neck tube that continues to become a coil, passing through a

cooling tank referred to as the “pipe.” 3/The Pre-heater: is an optional element. It is generally used to preheat the wine waiting for the distillation process to begin, thereby saving energy and idle time between distillations. The Charentais still is often equipped with an energy-saving wine preheater. This

accessory preheats the next batch of wine using the heat from the vapours that pass

through it. 4/ The white wine collected from the Delimited Production Region is introduced in the pot (or boiler).

5/ The wine is brought to its boiling point. 6/ Alcohol vapors are freed and accumulate on the still-head, while the most volatile pass through the swan's neck, 7/ finally to arrive at the condensing coil.

8/ When they meet the cold water, they condense and form a cloudy liquid known as "brouillis". 9/ This liquid, which contains an alcohol content of 27 to 32% is then returned to the boiler for a second distillation. For this second heating, the boiler capacity must not exceed 30 hl and the load volume is

limited to 25 hl (with a tolerance of 5%). 10 /The first litres of distillate obtained from the second distillation or ‘bonne chauffe’ are referred to as the ‘heads’. They have a high alcohol content (between 82% and 78% abv) and are separated from the rest. The distiller carries out the delicate operation known as “cutting” (“la coupe”). The

“heads” represent 1-2% of the volume.

DISTILLATION XO 06, VSOP 04, VS 02 - page 1/2

11/ Gradually, the alcohol content in the distillate reduces. After the ‘heads’, the distiller obtains the ‘heart’, a bright, clear liquid that will produce Cognac.

12/ The ‘second cuts’ are produced after the ‘heart’. These are redistilled with next batch of wine or ‘brouillis’. The last part of the distillate to run off are the ‘tails’... The distiller gathers the “secondes”—when the alcohol meter registers 60% abv.—and

finally, the “tails” at the end of distillation. The “heads” and “secondes” are redistilled with

the next batch of wine or brouillis. . 13/ The heart of the ‘bonne chauffe’ is then put into oak barrels to begin its ageing process. The success of the distilling cycle, which lasts about 24 hours, lies in constant monitoring,

close attention and extensive experience on the part of the distiller, who may also

intervene in the distillation techniques (proportion of fine lees, recycling of “secondes” in

batches of wine or brouillis, temperature curves, etc.), thus stamping his or her

personality on the Cognac.

DISTILLATION XO 06, VSOP 04, VS 02 - page 2/2


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AGEING XO 01

AGEING VSOP 01 AGEING VS 01

Exclusively in oak barrels

Ageing takes place exclusively in oak casks

Eaux-de-vie are aged exclusively in oak casks, without interruption, solely in a storage facility registered with the Bureau National Interprofessionnel du Cognac. This registration is mandatory to obtain the necessary Cognac certificates, guaranteeing age and origin that only the BNIC is authorised to issue and which are required for export.

Controlled by the BNIC

All aspects of ageing are controlled by the BNIC by special authorisation from Customs (2003 executive order modified).

ALSO OF INTEREST

● Executive order of July 2003

● Ageing takes place exclusively in oak casks

● Controlled by the BNIC


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AGEING XO 07

AGEING VSOP 04 AGEING VS 02

Barrel making

Film on barrel making (Optional comments)

● Drying the “merrains”

● Making the heads

● Assembling the staves

● Warm-up (“chauffe”) and shaping (“cintrage”)

The wood is moistened regularly as it is subjected to the fire, softening the staves and

impregnating each with the scent of freshly baked bread. During this warm-up period, a

hoop placed at the base of the cask is progressively tightened so that the staves come

together, ultimately joining without the need for glue or nails.

● Bousinage

The intensity of toasting (“bousinage”) greatly influences the characteristics of the eaux-

de-vie. The smell of bousinage evokes that of freshly baked baguettes.

● Bung hole

● Fitting the heads

● Testing for leaks

After the last finishing touches, the cask is tested for solidity and injected with boiling

water to reveal any leaks.


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AGEING VS 03

Eau-de-vie meets oak

The new eau-de-vie, a colourless spirit, will spend several years in oak, acquiring its characteristic colour and aromas

This is called “ageing”. The maturation that takes place can last for decades.

As the eau-de-vie ages, it evolves: its aromas, colour and flavour all change.

The longer an eau-de-vie is aged, the more complex and concentrated the aromas become and the stronger the colour

As the years progress, the eau-de-vie mellows, the bouquet becomes richer and the flavour known as “rancio” appears.

“Rancio” is is characterised by notes of mushrooms, damp undergrowth and walnut oil - complex and specific aromas that develop during the long barrel ageing and increase in intensity with the years.

● The new eau-de-vie, a colourless spirit, will spend several years in oak, acquiring its characteristic colour and aromas

● The longer an eau-de-vie is aged, the more complex and concentrated the aromas become and the stronger the colour


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BLENDING XO 01

BLENDING VSOP 01 BLENDING VS 01

A subtle marriage for a quality Cognac

The Master Blender: A central role in a Cognac house

The “Master Blender (or Cellar Master) plays a central role in a Cognac house.

It is he/she who, working with his/her team, selects and purchases eaux-de-vie from the winegrowers and oversees them throughout the ageing process.

As soon as the eaux-de-vie are put into barrel, the Cellar Master determines which will be destined for young Cognac and which are suitable for longer ageing.

Finally, it is he/she who will create, in the utmost secret, the blends that make up the signature of each brand.

The blender’s art: A constant quest for harmony and consistency

Combining rigour, experience and intuition, the Master Blender (much like the “nose” of a perfume house) creates subtle blends of eaux-de-vie of different ages and crus that will enable the product to conserve not only its full character but also the loyalty of the clientele over the years.

It can not be stressed enough how essential the human factor is in the quality of a bottle of Cognac.

Like distillation, blending is an art - and the perfection of Art is to conceal Art.

Each Cognac is unique

No Cognac is like any other. Indeed, by subtly blending various flavours, each Cellar Master strives to create a Cognac capable of seducing scores of enthusiasts.

The result of this delicate operation could be a Cognac with fruity, spicy, floral, or toasty notes, or notes of rancio for the oldest blends.

NOTEBlending is an age-old tradition, not a rule imposed in the conditions of the Cognac Appellation d’Origine Contrôlée.

BLENDING XO 01, VSOP 01, VS 01 page 1/2

ALSO OF INTEREST

● The Master Blender: A central role in a Cognac house

● The blender’s art: A constant quest for harmony and consistency

● Each Cognac is unique

● “Vintage Cognacs” Section



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BLENDING XO 02


Work of the Cellar Master

Clarification at the end of the video:

Once blended, the eaux-de-vie are stored in large capacity oak blending vats (50 to 300

hl) for a period of time


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BLENDING XO 05


Understanding a Cognac label

Lead the demonstration. Additional information to mention during or after the

demonstration, if desired:

1/ A Cognac can be identified by the information on its label

This can be

● mandatory

● optional, but regulated

● optional, but they must be justifiable As regulations are updated regularly, we advise you also to refer to the

“How to read a label” page on our website, www.cognac.fr – click on hyperlink in media

library.

2/The appellation Cognac, Eau-de-vie de Cognac, or Eau-de-vie des Charentes must be stated on the label

This is the denomination under which it is sold.

3/ AOC wine spirits can use the word “Fine”

This term provides no additional information (with the exception of Fine Champagne,

which will be explained later), except that it can only be used for Appellation Contrôlée

eaux-de-vie made from wine or cider.

4/ Cognac is traditionally created by blending eaux-de-vie of different ages and crus

This is not, however, mandatory.

5/ 100% of the eaux-de-vie in a blend must come from the cru indicated on the label

When 100% of the eaux-de-vie in a blend comes from a single cru (regional appellation),

the cru can be indicated according to the following rule:

“For the names of regional appellations (crus), place the word Cognac then the name of

the cru between the words “Appellation” and “Contrôlée”. Example: “Appellation Cognac

Petite Champagne Contrôlée”.

6/ “Appellation Cognac Fine Champagne Contrôlée” : Eaux-de-vie sourced exclusively from Grande Champagne (minimum 50%) and Petite Champagne

7/Ageing designations are based on the age of the youngest eau-de-vie in the blend. Cognac may not be released to market without being aged in cask for at least 2 years, calculated from April 1 of the year following the harvest.


8/Ageing designations - mentions or initials such as VS, VSOP, XO.…., - vintages

NB.: The age of an eau-de-vie corresponds to the period during which it has matured in oak

casks. In contrast to wine, eau-de-vie virtually ceases to age as soon as it is transferred

to a glass container. A Cognac will always be the same age it was when bottled.

Ageing designations are optional indications, regulated in application of European

Community legislation:.

● *** (3-star) or VS (Very Special): The youngest eau-de-vie in the blend is at least 2 years old (compte 2)

● VSOP (Very Superior Old Pale): The youngest eau-de-vie in the blend is at least 4 years old (compte 4)

● Napoléon, XO (Extra Old)**, Extra**, Hors d’âge**: The youngest eau-de-vie in the blend is at least 6 years old (compte 6)

** As of 2016 these designations are expected to require compte 10 for the younger eau-

de-vie

9/ In general, each Cognac house uses eaux-de-vie much older than the minimum requirement in their blends. Those bearing the most prestigious designations may have aged for decades. A ruling of the Government Commissioner to the BNIC (1983 decision) codifies the

designations to be used based on the age of the Cognacs that make up a blend.



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TASTING & ENJOYING COGNAC XO 03

TASTING & ENJOYING COGNAC VSOP 03 TASTING & ENJOYING COGNAC VS 01

Enjoying Cognac

The traditional way: In a snifter or tulip glass

At the end of a meal, serve an old Cognac (Napoléon, XO, Extra) in a snifter or tulip glass.

Take your time to appreciate all the richness of its aromas and its subtle flavours.

● The traditional way: In a snifter or tulip glass


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Enjoying Cognac

Contemporary and cosmopolitan

70% of consumption worldwide is on the rocks, in long-drinks or cocktails

Choose a younger Cognac and let it surprise you!

Around the world, Cognac is most often enjoyed mixed with water, on the rocks, long drinks or cocktails.

The United States and China are particularly fond of these combinations and Cognac can be served as a summer afternoon long drink and even as the main drink with a good meal, all in the same day.

Classic and up-to-the-minute cocktails alike take on an extra dimension, when you add the fullness and vibrancy of a VS *** Cognac or the maturity of a VSOP.

ALSO OF INTEREST

● Suggestions for cocktails, long drinks and more…● Cooking with Cognac… recipes in the media library

● Contemporary and cosmopolitan

● 70% of consumption worldwide is on the rocks, in long-drinks or cocktails

● Choose a younger Cognac and let it surprise you!


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Cognac, enjoyed around the world

Optional comments at the end of the video

Some general information on Cognac markets:

● The foreign market share accounts for more than 90% (96% in 2008).

● The main shipping zones are: Europe, NAFTA (Canada, USA, Mexico) and Asia.

● Number one market: USA.

● The top European market is the UK, followed by Germany and then France.

● Several markets experiencing strong growth have appeared in recent years, in particular

China and Russia. These two countries joined the top 10 in 2004 and 2003, respectively.

If you would like further information on this subject, please consult the most up-

to-date data on our website www.cognac.fr => Facts & Figures => Economy.

Direct access in the media library.


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AOC COGNAC ANNEXE

THE COGNAC APPELLATION D'ORIGINE CONTRÔLÉE - Appendix

The conditions for making Cognac are explained in various sections. This fact sheet details the rules and regulations that

must be respected for a Cognac to be entitled to is appellation contrôlée. Please save it. It will help you to complement

your presentation by referring to official texts for each chapter.

Name of the appellationGeographic name

The only products allowed to use the appellation d'origine contrôlée “Cognac”, “Eau-de-vie de Cognac”, or “Eau-de-vie des Charentes”, as initially defined in the French decrees dated 1st May 1909 and 15th May 1936, are spirits distilled from wine that meet the following special conditions:

Complementary geographical denominations

The “Cognac” appellation contrôlée can be completed by the following complementary geographical denominations:

● Grande Fine Champagne● Grande Champagne● Petite Fine Champagne● Petite Champagne● Fine Champagne● Borderies● Fins Bois ● Bons Bois

Description of the alcoholic beverageSpirit category

According to EU regulation 110/2008: wine spirit (eau-de-vie de vin).

Wine spirit is an alcoholic beverage:

● that is obtained exclusively by distilling wine or fortified wine to less than 86% alcohol by volume or by

redistilling a wine distillate to a level of less than 86% alcohol by volume,

● whose volatile substance content is equal or superior to 125 grams per hectolitre of 100% alcohol by volume,

● whose maximum methanol content is 200 grams per hectolitre of 100% alcohol by volume,

● whose minimum alcohol content by volume is 37.5 %,

● that does not contain any additional alcohol as defined in Schedule I, point 5, whether diluted or undiluted,

● that cannot be flavoured. This does not exclude traditional production methods,

● which cannot contain any additive other than caramel for colouring purposes,

● which can continue to be sold under the denomination “wine spirit” if aged for a length of time at least equal

to that defined for spirits in category 5.

Cognac belongs to the category of wine spirits subject to restricted controlled production methods:

L'AOC Cognac - Annexe page 1/5

Ageing methods

The Cognac appellation d'origine contrôlée is restricted to aged spirits distilled from wine, except for those that may not be aged because they are destined for industrial use or compound products.

Main physical, chemical and organoleptic characteristics

The wine spirits (eaux-de-vie) must have a volatile substance content equal to or greater than 125 g per hectolitre of 100% alcohol and a minimum alcohol content by volume of 40% at the time of sale.

Definition of the Cognac production areaGeographic origin

The only products allowed to use the appellation d'origine contrôlée “Cognac”, “Eau-de-vie de Cognac”, or “Eau-de-vie des Charentes” are wine spirits made from grapes harvested, fermented and distilled in communes first delimited in a decree dated 1st May 1909 and later modified. The Cognac region includes:

● almost the entire Charente-Maritime department● a large part of the Charente department● several communes in the Deux-Sèvres and Dordogne departments.

A complete list of communes is available in the media library Complementary geographic denominations

The Cognac appellation d'origine contrôlée may be completed by the complementary geographic denominations “Grande Fine Champagne” or “Grande Champagne”, “Petite Fine Champagne” or “Petite Champagne”, “Borderies”, “Fins Bois”, “Bons Bois”, in which case they must comply with the conditions set out here below and be produced only from grapes harvested in each of the above areas as first defined by a decree dated 13th January 1938 and on the understanding that wine production from these grapes, as well as the distillation of this wine, must take place within the bounds of the Cognac region as defined in the decree dated 1st May 1909, since modified. A complete list of communes is available in the media library The Cognac appellation d'origine contrôlée can be completed by the denominations “Bois Ordinaires” or “Bois à Terroirs”. These are used for wine spirits from non-delimited areas within the geographic regions defined above.

NB.: FINE CHAMPAGNEThe Cognac Fine Champagne appellation contrôlée can only be used for a blend of wine spirits that come from the complementary geographical denominations “Grande Champagne” and “Petite Champagne”, with at least 50% from “Grande Champagne”.


Description of production methods Grape varities

The white wines used to make wine spirit are made from the following grape varieties:

● Colombard B ; ● Folle blanche B ; ● Montils B ; ● Ugni blanc B ; ● Sémillon B; ● Folignan B (no more than 10% of total grape varieties)

Viticulture

● Vine density Minimum of 2,200 vines per hectare;

● Spacing Maximum 3.5 metres between vine rows;

● Pruning Pruning is mandatory every year. All methods are authorised;

● Number of fruit buds per hectare The number of fruit buds is limited to 80,000 per hectare;

● First authorised crop of young vines To be entitled to the appellation d'origine contrôlée “Cognac”, wines distilled to make wine spirits must be produced from vines no younger than two years after the year in which they were planted, which must be before the 31st of July.

Harvesting, moving and storing grapes

The use of centrifugal vane-type pumps is forbidden to move grapes.

Analytical criteria for grapes prior to fermentation, or for the product to be distilled

At the time they are to be distilled, wines must have a minimum alcoholic degree of 7% and a maximum alcoholic degree of 12%. Their volatile acidity content must be equal to or less than 12.25 milliequivalents per litre.

Yields

The maximum authorised annual yield of wine spirit expressed in pure alcohol is set each year by interministerial decree, based on proposals submitted by the relevant National Comité, after consulting with the organisme de défense et de gestion (body that manages and protects the appellation). This maximum yield can be no greater than 16 hectolitres of pure alcohol per hectare. The maximum annual yield can be increased, in certain instances, by a certain volume. However, any quantity that exceeds the 16 hectolitres per hectare limit cannot be aged. Yields in excess of the authorised annual yield are not entitled to the Cognac appellation. They are to be processed according to article D.664 of the rural code.

Producing grape must

The use of a winepress with an Archimedes screw, otherwise known as a continuous press, is forbidden.


Fermentation

The addition of sugar by any means is forbidden. The use of sulphur dioxide is forbidden during fermentation.

Distillation

● Distillation period Double distillation must be completed no later than 31 March of the year following the vintage.

● Distillation procedure - Distillation principle: discontinuous double distillation. Only spirits obtained from the double distillation of wines from the most recent vintage are entitled to the appellation d'origine contrôlée “Cognac”. - Description of equipment: Composition of the “Charentais” still: a boiler heated over an open flame, a head just above and a swan's neck condenser, without or without a pre-heater and a tank with a cooling coil. - Size of the boiler: the total capacity must not exceed 30 hl ( with a 5% tolerance) and the volume is limited to 25 hl (with a 5% tolerance) per distillation. However, boilers of greater capacity (up to 140 hl for a maximum of 120 hl of liquid, with a tolerance of 5%) are allowed on condition that they are used exclusively for the première chauffe (first distillation) in order to obtain a brouillis, or initial distillate. - Parts of the pot still are required to be made of copper: the boiler, the head, the swan's neck and the coil. - Form of heating: over an open flame - Maximum alcohol content by volume after distillation: after double distillation, the alcoholic degree of the wine spirit in the recipient which collects the wine spirit every day must not exceed 72.4% abv. at 20°C. - Distillation when changing from one cru* to another: before stopping the distillation of wine from one cru and changing over to another, the last wine spirit from the second distillation of the first cru is limited to a maximum of 30% of the still's capacity. The flegmes** from this second distillation of the first cru may be diluted in the subsequent cru either by incorporation into the brouillis, or by re-distillation with the wine from the second cru, so long as they do not constitute more than 8% abv.. *The word “cru” refers to geographic sub-divisions of the Cognac appellation as defined in point C-2 of

specifications for the appellation (please see: Definition of geographic regions => Complementary

geographic denominations).

**The word “flegmes” (encompassing “heads”, “tails” and “seconds”) describes the distillate from the

beginning and end of the distillation process which is not allowed to be sold under the name of Cognac.

Ageing

Wine spirits for direct human consumption are aged in wooden receptacles for at least two years in the region of production (as per a modified 2003 decree abrogating the law dated 20 February 1946). This is monitored by the Bureau National Interprofessionnel du Cognac (BNIC) in application of the French tax code (article 302 G and the modified decree of 27 July 2003). The wood used for ageing, in keeping with longstanding local use, is peduncular or sessile oak such as that from the Tronçais and Limousin forests.

Traditional methods

Colouring (as allowed in the EU definition of wine spirits), the addition of oak chip infusions, as well as rounding by the use of products defined in point 3 of schedule 1 of EU regulation no. 110/2008 dated 15 January 2008, are authorised, so long as their effect on the wine spirit is less than or equal to 4° obscuration. Obscuration, expressed in degrees, is obtained by measuring the difference between

the alcoholic strength by volume and the real alcoholic strength.


Labelling regulations

The name Cognac can be used without the words appellation contrôlée if it is not associated with any other geographical complementary denomination.

Obligatory declarations

Déclaration annuelle d'affectation (Annual declaration of utilization)Details can be found in the specifications for the Cognac appellation.

Déclaration de revendication (Declaration of appellation contrôlée production)

Details can be found in the specifications for the Cognac appellation.

Keeping a register

The production of wine spirit can be monitored at any time by consulting the operator's distillation register.

Transitional measures

In light of the developments in regulations, transitional measures have been taken concerning grape varieties, viticulture (vine density, spacing between rows) and minimum ageing in the Cognac region (please see the specifications for details).

NB. :

Only the official decree confirming the specifications for the Cognac appellation contrôlée can be considered valid. These are available on our Website www.cognac.fr.

ALSO OF INTEREST

● Specifications for the Cognac appellation in the media library● The “official texts” section in the media library ● The “Understanding a Cognac label” section



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