Send Cognac to Estonia

White grapes, most often Ugni Blanc, Folle Blanche, and Colombard are used to make cognac. These grapes, notably as with all white wine production, have a high acidity level that results in a fantastic cognac. The juice is fermented for two to three weeks after the grapes have been picked and crushed. As the fermentation process begins, the must (grape juice and skins) is poured into a winepress where it is gently pressed. The first pressing of the must is called the van de cuvaison and is generally used to make still white wines. The second pressing, which contains less sugar and fewer solids, is called the vine de taille and is used to make cognac.

During the fermentation process, grapes become more acidic and have a low sweetness as they become more acidic. The environment is chilly during the production of cognac. Sugar and sulfur are not permitted in the making of Cognac, resulting in a wine that is pure and free of additives throughout distillation.

The alcoholic and malolactic fermentation will both be completed at the same time. During this process, the acidic tart malic acid in wines is changed to a creamier type of lactic acid, lowering the acidity of Cognac. Following the fermentation procedure, double distillation will occur, and it will be performed in a copper still called an alembic. The first distillation is called the Brouillet, and it has an alcohol content of approximately 28-30%. The second stage is known as the bonne chauffe, and the alcohol level will be increased to around 70%.

Throughout the maturation procedure, the brandy will be matured in a pedunculate oak cask. Toffee, caramel, leather, spice, and coconut are some of the ingredients that may be utilized. The aging process takes at least two years to complete.

After fermentation, the wine will be distilled in copper-made alembic stills. The uncolored spirit will be distilled twice to make liquor with 70% alcohol content commonly known as “eau-de-vie.” After distillation, the colorless liquid will be placed in a limousine oak container and stored for at least two years. The longer the eau-de-vie is aged, the darker it will become as it interacts with the wood of its container.