Ugni Blanc grapes, known as Trebbiano Toscano in Italy, are the unsung heroes of Cognac production, dominating the vineyards of the Charente region in southwestern France with over 95% of the area’s plantings. This late-ripening white grape variety thrives in the chalky, limestone-rich soils of Cognac’s six crus, particularly Grande Champagne and Petite Champagne, where its high acidity and low sugar content make it ideal for distillation rather than table wine. Introduced to the region in the 14th century, Ugni Blanc became the backbone of Cognac after the phylloxera crisis of the 1870s decimated older varieties like Folle Blanche, prized for its resilience and ability to produce a neutral, crisp base wine. Once harvested—typically in September or October—the grapes are pressed and fermented quickly without oak influence, then double-distilled in copper stills to create the eaux-de-vie that age into Cognac, absorbing flavors like citrus and green apple that evolve into the spirit’s signature complexity. Though less aromatic than its predecessors, Ugni Blanc’s subtle profile and robust yield ensure it remains the cornerstone of Cognac’s heritage, quietly shaping every bottle from VS to XO.
