Send Cognac to Italy

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. The final press of the must is called the vin cuit and is used for blending.The distillation process begins with triple-distilled alcohol. The alcohol content of cognac is approximately 40% ABV (80 proof). This spirit is then blended with eau de vie resulting in varying levels of aged spirit, from less than three years to more than 30 years. The taste of the eau de vie is generally sweeter than the triple-distilled alcohol, but more subtle and less conspicuous. Most cognacs are aged in oak barrels under a second fermentation that takes place in the barrel with sugar, yeast and bacteria.