Cognac is a wine brandy produced using a precise and regulated process specific to the Cognac region of southwest France. From vine to bottling, its production follows seven major steps, combining winemaking tradition, artisanal distillation, and oak barrel aging.

1. 🍇 Harvesting and winemaking
Cognac is produced from white grape varieties, mainly Ugni Blanc, harvested between September and October.
The grapes are pressed and then fermented to produce an acidic, dry, low-alcohol white wine (9 to 10% vol.), without added sulfur or sugar, specially designed for distillation.

2. 🔥 Double Charente distillation
This wine is then distilled twice, using the traditional method known as “à repasse”, in a Charentais copper still.

1st distillation: we obtain a liquid called brouillis (30% vol.)
2nd distillation: only the good heat is kept (the heart of the heat), with an alcohol content of around 70% vol.
👉 This double distillation is essential to concentrate the finest aromas and guarantee the finesse of the cognac.

3. 🛢️ Aging in oak barrels
The brandy is then aged for at least 2 years (for the VS designation) in French oak barrels, often from the forests of Limousin or Tronçais.
This prolonged contact with the wood allows the development of amber colors and complex aromas: vanilla, dried fruits, fine wood, leather, sweet spices, etc.

The more cognac ages, the more it gains in roundness, richness and complexity.

4. 🧪 The assembly
The cellar master blends different eaux-de-vie from different vintages and ages to create a harmonious cognac.
Each category corresponds to a minimum age:

VS (Very Special): 2 years minimum in barrels
VSOP (Very Superior Old Pale): 4 years minimum
XO (Extra Old): 10 years minimum
Vintage or Single Cask: a single harvest or a single barrel
5. 💧 The reduction
The cognac, still too alcoholic, is gradually reduced to 40–45% vol. by adding pure spring water.
This step, carried out slowly, allows the alcohol to be softened while preserving the aromatic balance.

6. 🔎 Rest and clarification
After blending and reduction, cognac is often left to rest for several months to allow the aromas to integrate harmoniously. It may be lightly filtered, but artisanal producers like De Michellot avoid chill filtration to preserve the product's natural richness.

7. 🍾 Bottling
Once ready, the cognac is bottled, sometimes in cask strength, unfiltered or uncolored, for enthusiasts looking for authenticity.

✨ Cognac according to De Michellot
At De Michellot, we only select terroir cognacs, produced by family houses, such as Jean-Luc Pasquet in Grande Champagne.
Our Maquisards vintages are bottled in limited editions, with no added sugar, no caramel, and no chill filtration.

👉 Discover the true taste of artisanal cognac at demichellot.com