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.