Harvest, Pressing and Fermentation

Harvest

Mid-October is where the harvest of the grapes takes place. In past 30 years mechanization has also found its way into the Cognac vineyards for example, the vines are now planted tree meters apart in order to allow mechanical pickers to pick the grapes. By the introduction of mechanical picking the old-times argued that the grapes would taste of engine oil. This is clear not the case and the machines stayed.

Pressing and fermentation

The grapes are exposed to pressing immediately after they are harvested. The pressing happens in a traditional horizontal plate press. The use of continuous presses is prohibited because they might damage or bruise the grape skins, which would ultimately add bitterness and extra acidity to the Cognac. After pressing the grape juice is left for natural fermentation (adding sugar – called chaptalisation – is forbidden). Additionally, the fermentation takes place without adding antioxidants or sulfur because these would emerge as an undesirable element in the final Cognac. After two to three weeks for fermentation the juice has turned into making a 7-9% white wine, which is ideal for distillation.