Cognac Fermentation

Cognac fermentation is the initial stage in crafting the renowned French spirit, where grape juice transforms into a low-alcohol wine that sets the stage for distillation. In the Cognac region, this process uses primarily Ugni Blanc grapes, harvested from the six crus, which are pressed immediately after picking to extract juice. The juice ferments naturally for about two to three weeks in large stainless steel or concrete vats, with wild yeasts converting sugars into alcohol, producing a tart, acidic wine of 8-11% ABV. Strict regulations prohibit adding sugar (chaptalization), preserving the natural flavors influenced by each cru’s terroir—Grande Champagne yielding floral notes, Fins Bois offering robustness. Completed by late October or early November, this unrefined wine, unfit for drinking, is then distilled twice to create the eau-de-vie that becomes cognac after aging.