View
226
Download
1
Category
Tags:
Preview:
Citation preview
Single Estate CognacPetite Champagne
France
Private cognac Presentation
Эркин Тузмухамедов
Cognac History
3rd Century : creation of Saintonge vineyards
Middleage : extention and development of two new wine-
growing areas :
• One to the south of Bordeaux, which later became the
Gers vineyard (Armagnac)• The other one to the north of Bordeaux, in the
Charentes (Cognac), transported on the river Charente and from the port of La Rochelle.16th century : Development of sales of
Cognac to Dutch sailors : mixed with water
called « brandywine »17th & 18 Century : cognac export is
foundedMay 1st 1909 : establishment of AOC Cognac
Today, Cognac is exported to over 160
countries !
The Limited Area of Cognac
• The Vineyards : 78 179 ha. • 95% of the wines are being used for the production of Cognac.
The Vineyards
• All together : 6 200 vineyards that produce Charentes white wine
• On average, vines are planted 3 meters apart
• The variety most widely planted is Ugni Blanc (although Folle Blanche and Colombard are also found).
• This late maturing variety has two essential features: • a high acidity level • a low alcohol content.
Mid-October: The Harvest
• Some harvesters continue to harvest by hand, but
the great majority now use a harvesting machine
perfectly suited to the needs of the region's growers.
• Harvesting may begin as soon as the grape
reache maturity, generally at the beginning
of October and conclude at the end of the
month.
Pressing and Fermentation: The Natural Method
Fermentation of the juice follows immediately. Chaptalisation (the addition of sugar) is forbidden by law.
• About 5 to 7 days after the beginning of fermentation, the wines for Cognac contain about 9% alcohol, high acidity and a low alcohol content, perfect for distillation.
The grapes are pressed immediately after harvesting: • Mostly in pneumatic bladder presses. • The use of continuous presses are forbidden.
The Distillation Process
• Cognac is distilled following a specific, traditional, two-stage method :
• Charentaise method by production of "brouillis" (first distillation) and "repasse" (second distillation).
• Maximum alcohol content of distillation: 72 % alcohol by volume at 15°C (59 ºF).
• Distillation must be completed by March 31st following the harvest.
The Traditional still
Use of a traditional Charentais still of a total capacity not exceeding 30 hl and a maximum load of 25 hl for the second distillation known as "bonne chauffe".
Ageing Process
• Cognac is kept and aged for many years in oak casks. The making of a Cognac cask follows a traditional and ancestral method that is near perfection.
True Perfection
• An eau-de-vie only becomes Cognac following slow ageing in selected oak
The contact with the wood will give each eau-de-vie its unique colour and bouquet, without which it could not receive the Cognac appellation.
• Oak casks are traditionally from the Tronçais and Limousin selected because of their hardness, porosity and extractive characteristics.
The Angel’s Share
• Ageing takes place in casks of 270 to 450 litres of spirit.
• Determining factors : natural humidity of the cellar.
• When humidity, dryness and temperature are in balance, the spirit becomes mellow and ages harmoniously.
• While Cognac is ageing in casks, absorbing the best of the oak and developing its most exquisite flavours, it is in contact with the air and gradually loses some of its alcohol and some volume, but without excess.
This natural evaporation is poetically referred to as “The Angel’s Share”.
It is the equivalent of more than twenty million bottles per year
For Love to Cognac
Single Estate, a belief...
“We are convinced that blending “eaux de vie”
coming from a Single Estate gives the Cognac inimitable character and depth.
To extract the fruit of our terroirs, We have decided to
master each step of production on our estates. This is why we
have built a highly qualified team whose members fulfill their
tasks with the required skills, care and love.“
An Exceptional Petite Champagne Estate
• The Domain Le Reviseur covers almost 100 hectares in the heart of the Petite Champagne region.
• It is in an unique vineyard that we produce Cognac LE REVISEUR.
• These wines coming from Petite Champagne produce light Cognacs with a predominantly floral bouquet, requiring long ageing in casks to achieve full maturity.
Fully-Controlled
wine making process
A very chalky vineyards
100 % Ugni-Blanc grapes
Grape variety ensuring better aromatic concentration
The harvest take place during October
Grapes are gently pressed as soon as they are picked
Grape juice ferment in thermo-controlled cellars
Each step is carried out with the objective of respecting the environnement !(rational use of pesticides, limited transport time, minimised logistic flows... )
Craftsmanship Distillation
• Distillation is carried out in two “chauffes”, that is, in two separate
heatings, using little Charentais copper still of 16hl.
• Only the heart of the distillate, the crystal clear eau-de-vie, will become Cognac.
• The distiller’s savoir-faire, his choice of
wine, and the attention he pays to
temperature, will all define the
personality of Cognac Le Reviseur.
White wine is pumped from the winery to the distillery in order to minimises transport and carbon impact
Long Ageing in our cellars
• Eau-de-vie are matured for several years in
casks made of special french oak.
• The exchange between the oak and the
eau-de-vie allows the Cognac Le Reviseur
to develop its colour and aromas.
• When our Cellar-Master feels that eaux-de-vie
have reach their very best, he units the floral,
fruity, spicy and woody notes like a conductor
leading his orchestra
Subtle Blendling by Master-Cellar
From cellars to bottling chain, through blending laboratory, every steps are centralised to boosts efficiency.
A small-scale production process that makes its proof
• The Excellence in Craftmanship
award celebrates smaller
companies which have done
exceptionnaly well with the
spirits they produce.
• This year’s award goes to our Company “Domaines
ABK6” with our three brands – ABK6 Cognac,
Cognac Leyrat and Le Reviseur Cognac with
various expressions under each brand.
• This award celebrates the know-how and the
quality of the work established on the estate, from
the vineyards to the bottle of Cognac.
The Range
Understand the Packaging
A long neck dressed with an elegant black ties.
Fine Petite Champagne Cognac clearly stated on the label.
Elegant « Château » label certified by a Red Seal.
A bottle carried by a solid base.
Lithography of the Estate as a logo.
Localisation of the production place.
A stylish headband highlights the Single
Estate method.
VS• Old gold in colour.
• A very fresh nose displays touches of
plums and almonds.
• The nose develops towards dried
walnut aromas.
• The palate is light, pleasant and well-
balanced.
VSOP• Old gold in colour with amber tints.
• The fruity and elegant nose has an
additional touch of spice.
• The nose evolves to oaky and grilled
notes with more pronounced walnut
shell.
• The palate is full with pleasant
elegance and a clean finish.
• Amber in colour.
• The initial nose has soft oak and
vanilla.
• The nose develops to a very elegant
‘rancio’ with delicious dried fruit and
nut aromas.
• The palate is soft and lingering with
liquorice and ‘rancio’ flavours.
XO
• Golden amber in colour.
• A powerful first nose is driven by
spice and honey. The nose
evolves towards pepper and
cinnamon with soft honey and
buttery richness.
• The palate is dense and at the
same time clean and slightly dry,
the REVISEUR trademark.
Recommended