The elaboration of Cognac
Harvest, double distillation, cooperage, ageing and blending: how cognac is really made, explained by a BNIC-certified Cognac Educator in Charente.
Created in 2000 on the initiative of winegrowers, tourist offices and local elected officials, “Les Etapes du Cognac” association is a reference in local wine tourism and a model to follow which has succeeded in bringing together all these interlocutors who are well often, in other vineyards, have great difficulty in tuning their violins to liven up their territory.
“The association brings together 120 members, independent winegrowers, great Cognac houses, restaurateurs, accommodation providers and tourism agencies within the AOC which extends over the two departments”, specifies Mathieu Durand, young winegrower and new president of the Les Etapes du Cognac association.
On the very vast territory of the appellation (75,000 hectares of vines), the association offers thematic rides in vintage cars, introductions to tasting, cocktail design workshops, food and cognac or pineau-des- charentes with local restaurateurs.
Harvest, double distillation, cooperage, ageing and blending: how cognac is really made, explained by a BNIC-certified Cognac Educator in Charente.
Grape picking, a great opportunity to discover the vineyard of Cognac, its terroirs and to meet their winemakers

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