The best raw materials

Young wine with an acidic freshness is a good starting point for cognac and distillation. The grapes are pressed and fermented into a wine with an alcohol content of 7-11%.

The wine is mainly fermented in steel tanks, where it is stored until distillation.
Only green grapes are used, and they are divided into two categories: recommended and permitted. The recommended group consists of Ugni Blanc (used in more than 90% of cognac production), Folle Blanche and Colombard. The permitted varieties (max. 10%) are Jurançon Blanc, Meslier St-François, Folignan, Montils, Semillon and Sélect.

Ugni Blanc is originally Italian and comes from Trebbiano Toscano. It is especially good for producing wine for distillation because it offers low alcohol and high acidity. It also gives a high yield and is disease resistant.