The Appellation - Growth Areas


The « Cognac » delimited region

Made in Cognac...

'All Cognacs come from Cognac and the region'

Is that obvious, redundant ? Maybe so.

However, until 1909 when a decree protecting the delimited area was signed, this was not all that clear. The decree claims that only the spirit made with eaux-de-vie from the protected zone and permitted grapes are entitled to the name Cognac. They must be distilled and aged following specifically authorised techniques, respecting the double distillation process in a copper alembic, and aged in oak barrels for a minimum period of time.
Thus, all Cognac is brandy but not all coñac, kognac, or brandy is Cognac.
Not all Cognacs are alike:
With a rich clay soil, a softly tempered sea climate, and generous amounts of sunlight, the Charente valley enjoys a climate specifically favourable to cultivating vines. It covers over 200,000 acres along the Charente river and may be distinguished by six different viticultural areas, or 'crus'.
Enjoying specific climate and soil, each region produces different and complimentary qualities of eaux-de-vie. The areas form a circular belt surrounding Cognac, and the eaux-de-vie loose sharpness and gain in body as they move further from the center.

The blending, or "marriage", of these distinct qualities will confer to each Cognac its individual, unique, character.

The six 'crus' of Cognac 

98% of the Cognac vineyards are planted with Ugni Blanc, although miniscule parcels of Folle Blanche and Colombard exist. The wine from these grapes reaches a very low alcohol level (7-9 degrees) while retaining high acidity. Wines of this sort are ideal for distillation, and are distilled several months after the harvest.

The Cognac producing region is divided into six growths areas (crus).










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