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climate

The Cognac climate is best summed up by calling it Mediterranean. The summers are long (particularly when compared with northern France) and the winters are mild

soil

fairly shallow soils of clay and limestone on top of soft chalk from the Cretaceous period

vinification

Alcoholic fermentation, which lasts 4-8 days, is effected by the yeast species Saccharomyces cerevisiae. Conversion of sugars in the must into alcohol. Production of volatile compounds generating the aromas of the new eau-de-vie. Conversion of malic acid into lactic acid. Improved stability for wines awaiting distillation