COGNAC

6 Factors Location

West, north France; Cognac (village), near Charente River; North of Bordeaux region Areas: Grande Champagne, Petite Champagne, Borderies, Bois Ordinaires, Bons Bois, Fins Bois

Known at the 'Crus' of Cognac

Best grapes from GC/PC, Borderies (about 87% of all product) The Delimited Region has a total area of over one million hectares (1 095 119 ha), but the actual vineyards only occupy 79 636 ha. Approximately 95% of them are used for Cognac production.

Climate homogenous and mild seaside climate. Annual average temperature in the area is of about 13ºC (55 ºF), and winters are normally mild.

Soil General: Chalk and clay soil vineyards Good drainage, sufficient water retention Champagnes: High limestone content.

Grapes 6 varieties allowed. Ugni Blanc = 98% of plantings. Ugni Blanc = disease resistant, late maturing Distillation concentrates ALL flavours, including bad ones, so fungal / mold issues NOT tolerated Low sugar / high acid (low alcohol) Other permitted grapes (10% max): Colombard, Folle Blanche, Semillon, Montils, Folignan

Viticulture Vines planted 3M apart. All types of pruning are allowed; most common = Double Guyot. Most vines are machine harvested.

Vinification (Flow diagrams - next pages)

Use of SO2 prohibited Producers rely on acidity to neutralize micro-organisms Gentle press - screw presses are banned Sugar NOT added MLF may be used with fermentation Storage in stainless steel Distil as quickly as possible (rules = distil by March 31 following vintage) Double pot still distillation

Brouillis: first distillation, 27-30% ABV

2nd distillation: ABV CANNOT exceed 72.4% ABV

Heads and tails are redistilled Charentais still

Legally defined

Made of copper

Use a worm tube condenser

1st distillation = max 140 hL

2nd distillation = max 30 hL (fill volume max = 25 hL)

Slow and steady boil = preference for modern gas burners vs wood

Key Production Decisions:

Lees - dead yeast cells that are either removed (Martell method) or left with the wine (Remy method). Result with lees: richer mouth feel, greater intensity; better suited to long ageing. Without lees: 'lighter', 'purer' style of spirit.

Heads and Tails - redistil or not? Divert back to wine (Martell method) and the ABV rises significantly. The result is less congeners and a lighter flavour is produced. Divert back to brouillis and you get a richer eau-de-vie. Hennessey does a little of both.

Vintage variation - adaptation required to account for vintage variation.

Maturation 2 YEARS - Must be matured in oak 350L barrels Wood: Limousin (Q. robur) - bigger grained

Troncais (Q. sessiliflora) - tighter grained Toasting will influence flavour Barrel rotation - new spirit put into new barrels (6-12 months)

Some ageing may be as long as 50 years Warehouse location - humidity influences maturation Oak chips - used to flavour spirit, but not for premium products

Blending / Finishing Caramel is permitted Filtering used for high-volume products Avoid sudden reduction (soapy flavours)

5 W What

Where

Why

When

Who

4 P Product

Price

Placement

Promotion

SWOT Strengths

Almost all of the product is exported to a diverse range of countries.

Weaknesses Cost, exchange rates, awareness. Premium Cognacs can be excessively over-priced, scaring away the average consumer. Most consumers aren't aware of variations that might exist with Cognac. Variations in exchange rates expose any company when all of their product is exported.

Opportunities Super-premium market, especially in places like Asia and Russia.

Threats Premium prices on bulk wines may drive up the basic cost of base wine(s).

3T Past

1600s - Dutch began distilling to conserve them (and possibly reduce any tariffs based on volume)

Creation of 'Brandwijn' (burnt wine), diluted with water on arrival 17th century: intro of double distillation British & Irish demand Phylloxera = 1871, loss of about 2/3rds of vineyards. Loss of substantial market share to Scotch

Present Currently around 78,000 ha

Future Continued expansion into Asia and other unique markets for more rapid growth Promotion of brand / quality image in stable markets (US, UK, Russia)

Trade Structure Legal Structure (AOC)

1936: AOC awarded to Cognac Compliance with these standards is monitored by the Bureau National Interprofessionnel du Cognac (BNIC), established 1946. Plenary Assembly: BNIC decision body. 34 members (one vote each) - 17 represent growers, 17 represent Cognac firms. Grapes: Ugni Blanc, with others allowed to a max 10% Winemaking: SO2, must enrichment and screw presses all banned Distillation: Double distilled in direct heated Charentais copper pot stills by March 31

Max spirit = 72.4% ABV Maturation: oak containers, producers may use oak chips, caramel and sweeteners A Cognac made from grapes harvested in 2010 became one year old on April 1, 2012. Labelling:

Cru name: 100% of grapes from said cru

Fine Champagne: min 50% Grande Champagne; with Petite Champagne for balance

*** (3-star) or VS (Very Special): youngest spirit is a min 2 years old

VSOP (Very Special Old Pale), Reserve: min 4 years

Napoleon, XO (Extra Old), Extra, Hors d'Age: youngest eau-de-vie is 6 years (in 2016, raised to 10 years)

Similar trademark issues as Champagne

Market Size 168 million bottles per year Qualite Superiures: 94MM bottles (56%) ***, VS: 74MM bottles (44%)

Market Value

Bottles sold 168 million bottles per year

Primary Markets 97.5% exported. Only 2.5% stays in France Million bottles: US (50), Singapore (30), China (25), UK (10), Germany (6,5) = 121.5 (73% of 168 MM total) Near double-digit jumps in China, Hong Kong, Singapore

Trends VS & VSOP account for about 80% of the market.

Companies Top 10 Companies

Top 4: Remy Martin, Hennessey, Martell (Pernod Ricard), Courvoisier (Beam Global) Others: Camus, Armagnac Delord, Darroze Armagnac, Godet Frères, Rémy Cointreau

Market Share Configuration of market similar to Champagne: Big Cognac houses with financial clout have optimized the Cognac-making process.

Recent News

Tasting Notes Appearance

Nose

Palate Low alcohol High acid Ugni blanc = bland. Concentrated / distilled = grapey floral character

Indicators of quality

Assessment notes

Additional Notes Misc info

Links: http://www.in-luxe-travel-france.com/art-de-vivre/cognac-a-french-lifestyle.html http://www.cognac.fr/cognac/_en/modules/cognac_glossaire/cognac_glossaire.aspx

COMPANIES - KEY PLAYERS

Remy Martin

http://www.remymartin.com/

Owned by Remy Cointreau, associated with Louis XIII (worth about $2800 at the LCBO).

Promotion: Robin Thicke (including VSOP Limited Edition), Cannes Sponsorship

History:

1724: The history of the House of Rémy Martin is one of a family, the family of five generations of vintners and cognacs driven

by the same ambition of exception capture the heart of the Cognac.

1898: Paul Emile Rémy Martin the 5th generation,creates his prestigious Coupe Fine Champagne.

1927: Launch of Rémy Martin Fine Champagne Cognac VSOP : an immediate success based on one differentiating point,

superior quality.

1948: From 1948, Rémy Martin decides to blend 100% of its cognacs from Petite Champagne and Grande Champagne, the two

crus at the heart of the Cognac.

1981: XO Excellence

2005: Intro of winegrowers partnership. 2/3rds of vineyards become part of Alliance Fine Champagne.

Today: remains family owned. Dominique Hériard Dubreuil is the first and only woman to operate a Cognac house.

Second biggest market share after Henessey (LVMH)

From Financial Report (Remy Cointreau):

Rémy Cointreau’s sales for the six months to 30 September 2013 were €558.0 million, an organic decline of 3.6% compared with

the same period the previous year, during which strong growth of 13.3% was reported. Although the Group maintained a strong

momentum in the US and Europe, this did not offset the slowdown recorded in China.

Current operating profit was €132.7 million, an organic decline of 7.3% compared with high comparative figures in 2012, during

which 18% growth was achieved. The current operating margin improved slightly to 23.8%, compared with 23.7% for the same

period last year.

Rémy Martin

The 10.4% decline in sales to €327.2 million reflected the unfavourable situation in the Chinese market for imported spirits,

which was not offset by the growth noted in the Americas and Europe regions. The temporary slowdown in sales momentum in

China, which does not in any way detract from the brand’s fundamentals, did not constrain the House of Rémy Martin’s

strategic and targeted investment in this region.

Current operating profit totalled €116.1 million, a decline of 11.7%. The current operating margin was 34.5%, virtually

unchanged from the 34.9% level recorded in the previous period. This performance was a result of maintaining a high gross

margin, increased targeted marketing investment and strict control of both the structure and distribution costs.

Liqueurs & Spirits

Sales totalled €120.4 million, an increase of 10.2% compared with the previous period, with all regions recording growth.

Cointreau grew in the US and other countries in the Americas region, as well as in its key European markets. Metaxa, Mount Gay

and St-Rémy all performed well over the first six months of the financial year. The single malt Scotch whisky, Bruichladdich,

acquired in September 2012, continued its expansion within the Group’s network.

Current operating profit increased by 2.6% to €20.9 million, with maintained high levels of marketing investment. The current

operating margin was 16.0%, compared with 17.2% for the same period the previous year. Excluding Bruichladdich, currently

being integrated into the network, the margin would have been 18.1%, an increase of almost 1 percentage point.

Partner Brands – The 6.0% increase in sales was due, in particular, to the solid performance of the Scotch whisky brands

distributed in the US. The divisional operating profit was €4.5 million, compared with €2.3 million for the same period last year.

In an uncertain economic environment in Europe and against the backdrop of a sharp slowdown in China, which remains

impacted by high inventory levels in distribution and poor short-term visibility, the business environment will be less favourable

in the second half of the year. This situation will adversely affect the full-year current operating profit, which is expected to

record a substantial double-digit decline at the end of the financial year, following many years of sustained, steady growth.

Nevertheless, the Group remains confident in its medium and long-term outlook in Asia, particularly in China, where its

development potential remains unaffected.

Rémy Cointreau is resolutely pursuing its strategy of developing its upmarket brands and creating long-term value. Due to the

quality of its brand portfolio, supported by targeted investment, continued resolute innovation, the qualitative strengthening of

its distribution, and strict cost control, the Group is confident in the capacity of its value adding model to bring about a return to

steady growth.

Hennessey

Part of LVMH, luxury goods and alcohol supplier.

Founded : 1765

► Hennessy pays tribute to 40 years of hip-hop

► Hennessy Prize for Literary Journalism

► A behind-the-scenes look at LVMH wine and spirits estates

1765: Irish aristocrat Richard Hennessy, who had been serving in the French forces, founded an eaux-de-vie trading business in

Cognac. Under his son James, the company expanded rapidly.

Hennessy is a leader in cognac, selling 50 million bottles a year around the world. Its V.S, V.S.O.P, Privilège, X.O, Paradis and

Richard Hennessy are the pillars in a range of products that are both benchmarks of excellence in the world of cognacs and icons

of refinement and luxury.

40% of world's Cognac; 50 million bottles per year.

Promotion: focusing on younger audience, particularly rappers and hip-hop.

Collector bottles

Literary awards

Martell (Pernod Ricard)

1988: Sold by Firino-Martell family to Seagram

2002: Sold to Pernod Ricard Group

Most of Martell production is from the Borderies region of Cognac. Resulting Cognac = more nutty.

The history of Martell & Co dates back to 1715, when Jean Martell founded the company with the wish to produce only the

highest quality in cognac. With the legendary bottles Martell Cordon Bleu, Martell Extra L’Or de Jean Martell and the recent

Création Grand Extra from 2007, the company strongly implanted itself in the luxury goods market. It belongs to Pernod Ricard

and has sales of around 15 million liters every year. The most precious eaux-de-vie, some of which date back to 1830, are stored

in a secret location in the cellars of Jean Martell - approximately 1,6 million 9 liter cases!

When Jean Martell, the founder or the cognac house, died in 1753, Gatebourse, the first site of Martell production had already

become the center of an aspiring business and a prosperous future. Jean’s two sons Jean and Frédéric would continue what

their father had begun. In the later half of the century, they would be exporting 200.000 liters of cognac to Britain. In the

following century, around 1842, Martell started targeting the Chinese market and opened up export activities to the Far East

from then on. The introduction of Martell Cordon Bleu in 1912 had a huge impact on the company’s success. It has since

become one of the most loved cognacs worldwide.

In 2001, Martell & Co joined Pernod Ricard, who had just taken over a large part of the spirits company Seagram. Later on, in

2005, Pernod Ricard acquired over half of d’Allied Domecq and finally the champagne labels Mumm and Perrier-Jouet joined as

well, turning the group into: Martell Mumm Perrier-Jouet. Like many similar brands, Martell needs to place itself in line with the

luxury labels. The company concentrates on its top-of-the-line products such as Martell XO or Martell Création Grand Extra

2007. These products were introduced to the market with large campaigns, resulting in a boom of the premium products. Its

most important markets are China, Singapore, Malaysia, Taiwan, USA, Britain, Russia and Mexico. The annual volume in terms of

sales has been estimated to lie around 15 million litres, with a growing tendency.

Martell’s Cellar Master Benoit Fil continues to treasure the company’s secret of blending in the tradition of handing down the

expertise from generation to generation. The most precious eaux-de-vie, some dating back to 1830, are stored in a cellar called

“Paradis”, which has a secret location in the cellars of Jean Martell.

Famous fashion photographers Paolo Roversi and Miles Aldrige have shot Martell’s Cordon Bleu campaigns. Like many

companies nowadays, Martell is engaging in supporting the arts by handing our generous prizes to living artists. The essence of

the prize lies in the origins of Jean Martell’s spirit: to be independent and inspired. Martell Création Grand Extra was launched in

2007, its beautiful bottle was designed by the sculptor Serge Mansau.

Martell achieves almost 100% of its sales through export. Only a small fraction gets consumed in France.

Martell published a book called “L’Or & l’Art”, which writes the history of the exquisite bottle L’Or de Jean Martell, drawing a

link to the arts and crafts surrounding gold.

Courvoisier (Beam Global)

Although no evidence has been found to indicate that Courvoisier cognac was the favorite drink of Napoleon Bonaparte, who

died in 1821, before Courvoisier was officially established by Felix Courvoisier in 1835, the company website claims the

following:

The origin of our history goes back to the beginning of the 19th century with Emmanuel Courvoisier and his associate,

Louis Gallois, running a wine and spirit merchant company, in the Parisian suburb of Bercy. In 1811 Napoleon visited

their warehouses in Bercy and he was hosted by Louis Gallois, the Mayor, and Emmanuel Courvoisier. Legend has it that

Napoleon I later took several barrels of cognac with him to St Helena, a treat much appreciated by the English officers

on the ship who named it 'The Cognac of Napoleon'.

In 1909, the company was run by the Simon family which began to develop the brand's global reputation.[1] In 1964 Courvoisier

was acquired by the Canadian spirits group Hiram Walker. Hiram Walker was then acquired by Allied Lyons in 1986; when

Pernod Ricard acquired Allied Domecq, Courvoisier was divested to the holding company Fortune Brands, which spun off

various product lines in 2011 to form the spirits company Beam Inc.

The legendary history of Courvoisier cognac goes back to the early 1800s, when Felix Couvoisier and Jules Gallois founded a

wine merchant’s business in Paris. Soon after, they figured out that cognac was their true passion and they moved their

business to Jarnac in the heart of the Cognac region to start up Courvoisier in 1828. When Napoleon was exiled to Saint Elena he

ordered several barrels of cognac to take with him. Following this sign of appreciation, Courvoisier would start supplying the

royal courts of Denmark, England and Sweden as well as the Imperial Court of Napoleon III. In fact, Courvoisier attained the

official title of “official supplier to the Imperial Court” in 1869.

Felix Courvoisier died without a son, so his nephews and their families continued the cognac tradition until the early 20th

century when the English family Simon bought the cognac house. The Simons created a strong international brand identity with

a new logo of the silhouette of Napoleon for the bottles.

Courvoisier re-launched its famous Josephine bottle and invited legendary fashion designer Vivienne Westwood to design the

bottle. The company continues to introduce such innovative collaborations, strengthening a unique position amongst

competitors such as Rémy Martin, Hennessy or Martell.

In 2007 Courvoisier Napoleon Fine Champagne won a double gold medal at the San Francisco Spirit Awards and in 2009

Courvoisier Exclusif won the Best Overall Cognac Award at the same prestigious awards.

In 2006 Courvoisier was the first luxury spirits label that launched a perfume, a men’s fragrance called “L’Edition Imperiale”.

2011: Market share in the UK is about 68% of all VS Cognac sold, making it the largest.

2011: Cognac overtakes Whisky in terms of total sales.

Sales are roughly 280,000 9L cases per year.

http://www.scoop.it/t/cognac-news

COGNAC - GLOSSARY

Ageing Count While they age, Cognac eaux-de-vie are closely watched by the BNIC in their "ageing count". New eaux-de-vie are registered on April 1st following the harvest as count 0; the following April 1st, after a year of ageing, they are placed in count 1, and so on until count 10*. All eaux-de-vie over 10 years* old are grouped in an Ageing Count 10*. Count "00" is a "distillation count". It corresponds to the period between the eau-de-vie's production and the following March 31st. In terms of blending, the mix that is obtained is classified in the ageing count as the youngest eau-de-vie entering the blend. The BNIC is in charge of the control of ageing counts (Ruling of July 27, 2003). *Created since April 1st, 2005.

Ageing Cognac is an evolutional product. During the time it spends in oak casks in identified cellars, it absorbs the characteristic features of the wood, acquiring its own color and final bouquet.Cognac only ages in wood, in the oak casks stored in specific cellars reserved for it, and it maintains the age it had when it was dispatched. Cognac cannot be sold for direct human consumption except after an ageing count 2.

Ageing Cellar Place where Cognac eaux-de-vie are stored in oak casks for their ageing.

Ageing Mention Acronym or mention that is displayed on a Cognac label and that provides information on the youngest eau-de-vie contained in the blend (i.e.: VS,VSOP,Napoléon, XO ).

Agronomic Yield Total yearly yield by hectare, or the relation between total production of an exploitation and the surface in production. In the Delimited Region, this yield is calculated based on the various destinations: Cognac white wines, other white wines, red wines.

Alcohol Ethyl alcohol or ethanol: colorless liquid that boils at 78ºC and solidifies at 112°C, obtained by distillation.

Alcohol Content Relation between the volume of pure alcohol (measured at the reference temperature of 20ºC) contained in a hydro-alcoholic mix and the volume of this mix taken at the same temperature. Expressed as "%vol.".

Authorized Depositor Any individual who produces, transforms, holds, or dispatches products containing alcohol for their commercialization (Wine Grower, Distiller,Cognac Company).

Black Rot Disease that only attacks at certain times of the year, and well controlled by the protection against Mildew and Oidium. See also "Vineyard Illnesses".

Blending Traditional elaboration technique of marketable Cognacs. Composition that combines the specific qualities of eaux-de-vie de Cognac of different harvest years and of different Cognacproduction areas with the aim of obtaining a homogenous and constant blend that is unique to each Cognac Company and seeked by international customers.

Blooming Stage in the vine's evolution when the flowers bloom.

BNIC Bureau National Interprofessionnel du Cognac

Boiler - Part of the still that contains the wine or brouillis. In French may be referred to as "chaudière" or "cucurbite". - Sometimes also used to designate the still itself.

Boiler Wine White wine destined for distillation.

Bois Ordinaires One of the six growth areas of the CognacDelimited Region.

Bonne Chauffe Also known as "Second Distillation". The distillation of the so-called "brouillis" will produce the Cognac eau-de-vie.

Bons Bois One of the six growth areas of the CognacDelimited Region.

Borderies One of the six growth areas of the CognacDelimited Region.

Botrytis Also known as Grey Mould, this fungus spreads through the vines as they mature with the Autumn rain. When a harvest is hit with this disease the vines become fragile and marked with a fault that worsens with time. Fortunately, the Ugni blanc variety is not very sensitive to this illness and its strength limits its recourse to treatments. See "Vineyard Illnesses".

Brandy (from the Dutch brandwijn - burnt wine) Alcoholic beverage: - obtained from wine eaux-de-vie, that may or may not be blended with a wine distillate; - that ages in oak containers for 1 month to 1 year, or for a minimum of 6 months if the capacity of

oak casks is less than 1,000 liters; - have a content of volatile substances higher than or equal to 125 g / alcohol hl at 100& volume; - have a maximum methyl alcohol content of 200 g / alcohol hl at 100% volume; - have a minimum alcohol level of 36% volume. Note: in the UK, the term "Brandy" is normally used to designate Cognac.

Broker Person acting as middleman in commercial operations or of another nature when referred to wines or Cognac eaux-de-vie.

Brouillis Distillate that is obtained after the first distillation. It has about 27/30% vol.

BNIC (BNIC). Interprofessional Body (Article L632 of the French Rural Code) of a private nature, financed by Cognac professionals (Cognac companies and wine growers). It is also entrusted with public service missions.

Bursting Stage in the vine's evolution when the buds burst.

CAD Contrat Agriculture Durable (Durable agriculture contract) Instrument put into effect in 2003 to provide aid to French farmers and promote environmentally-friendly practices. It replaced the CTE (Contrat Territoriaux d'Explotation - Exploitation territorial contract).

Capsules Representatives des Droits (Rights representation label)

See CRD Cognac (RRL Cognac)

Cask Wood container made with curved and assembled staves retained by hoops and with two flat ends. According to "local, local and constant usage", Cognac ages in oak casks (sessile or pedunculate-type). Average capacity of a Cognaccask is about 350 liters.

CVDC Professional Wine Trade Union

Cellar Master A Cognac's elaboration largely depends on the Cellar Master. With meticulousness, experience, and intuition, the Cellar Master creates subtle blends of eaux-de-vie of different ages and growth areas that will produce a Cognac that with the years will not only maintain its personality, but also the loyalty of consumers to the brand.

Champagne Comes from the old French term "champaigne", which comes from the Latin "campania", meaning countryside or openfield (as opposed to wooded areas). In the Cognacproduction area, among others, the Grande Champagne and the Petite Champagne growth areas are found.

Chaptalisation It is the action of increasing the level of alcohol in a wine by the addition of sugar. Chaptalisation is forbidden in the elaboration of Cognac. See "Enrichment".

COFRAC French accreditation committee. Accreditation body (equivalent to an ISO certification) for rules concerning laboratories (ISO 17025 among others) and individuals certification bodies. COFRAC is recognized at European level and has mutual recognition agreements with many equivalent bodies all over the world. BNIC's Wine Producing Station is a COFRAC laboratory.

Cognac Wine Eau-de-vie de vin of the Cognac region. Wine growing Controlled Appellation of Origin reserved only for eaux-de-vie obtained from the delimited production area, from the distillation of white wines, following the regulations that define: terrains, grape varieties, vineyard conduct, wine growing and distillation techniques, storage, ageing and marketing rules, as well as all other control methods.

Cognac Ambassador They are catering and food industry professionals. By signing the Charter, "Cognac Ambassadors" undertake to support the action of the Interprofession in favor of Cognac and to promote Cognac as and appetizer and an after-dinner drink.

Cognac Certificate It certifies that eaux-de-vie with the right to bear the CognacAOC and that have been exported to other countries originate from France. They exclusively come from wines that have been produced and distilled in the delimited French region that has been recognized as the "Cognac" Appellation of Origin (Decree of May 1st, 1909) and have been kept in oak wood casks in identified cellars (defined by and approved by the DGDDI) during at least the minimum time required by the French regulations in place. It is an Age Certificate that serves as proof of origin that cannot be forged and as such fights in the highest levels in the fight against forgery attempts (Ruling of July 27, 2003).

Cognac Eau-de-vie A synonym of Cognac.

Cognac Spirit Product obtained from the third Charentais distillation or the distillation of Cognac eaux-de-vie. With a alcohol volume between 80 and 85%, it is reserved for industrial use, more specifically for the

preparation of certain champagnes.

Coil Part of the still. It is located after the swan neck and passes through the cooling tank.

Collective Cellar Place where wine growers or Cognac companies store the Cognac eaux-de-vie.

Colombard One of the white grape varieties authorized for Cognacproduction, but not extensively used these days.

Compulsory Distillation

Compulsory distillation established by the OCM (Article 27 of Regulation (EC) 1493/99) Compulsory distillations are a qualitative aim and concern all types of wines. In order to avoid surpassing marcs and the excessive filtration of lees, producers must deliver all vinification sub-products (marcs and lees).

Confederation Paysanne

Trade union of wine growers of the Cognac Delimited Region. Professional trade union for wine growing represented in the BNIC, from now on regrouped within the SGV or the SGVDC.

Continuous Press Tool that can be used to press the grape and extract its juice. The use of the continuous press (Archimedes' screw press) is forbidden is the Cognac Region (Decree of May 15, 1936).

Controlled Appellation

The AOC mention identifies a raw or transformed farm product that draws its authenticity and typicality from its geographical origin. Cognac is an AOC.

Cooling Tank Part of the still. Container filled with water that contains the coil where alcohol vapors condense.

Co-op Group of wine-growers or distillers that pool their production.

Cooperage Work that implies making casks for the ageing of wine eaux-de-vie. Charentais cooperage is the most relevant in the world, and it exports a large part of its production.

Coordination Rurale Charente

Professional trade union of wine producers represented in the BNIC, from now on regrouped within the SGV or the SGVDC.

CRD Capsules Représentatives de Droits (Rights Representation Label). Label carried on Cognac bottles where the fiscal stamp representing the consumption rights and contribution are printed. The CRD replaces the "Movement title".

Crisis Distillation Voluntary distillation allowed by the OCM (Article 30). This measure may be carried out when the market experiences notable disruptions due to an exceptional surplus of wine. Its aim is to reabsorb them and to assure the quality of the supplies from one harvest to another.

Cutting 1 - Essential phase during the distillation procedure that consists in eliminating the "heads" and the "tails" of the eaux-de-vie. 2 - In the Cognac region, synonym of Blending.

CVO Cotisation Volontaire Obligatoire (Mandatory Voluntary Contribution)

Demi-John Large stoneware or glass bottle with a capacity for 20 to 50 liters, many times cased. When a Cognac has reached its peak, the Cellar Master ends the ageing of the eaux-de-vie and transfers them to Demi-Johns, where they may rest in paradise for several decades in perfect condition.

Direct Vendor Individual that sells his/her own production. In the Region, they are referred to as Wine Grower or Direct Vendor.

Distillate During distillation, liquid that is obtained by the condensation of vapors in the coil.

Distillation Action that implies separating with heat the volatile elements of a compound, and then condensing them. The distillation principle is based on the volatility differences of the various compounds that make up the main elements of the bouquet. In the case of Cognac,distillation is performed following the traditional method of double heating (Decree of May 15th, 1936, as modified): - Charentais traditional double distillation procedure - use of the traditional Charentais still of a total capacity not exceeding 30 hl, with a 25 hl load for the Bonne Chauffe - maximum distillationalcohol content: 72% volume - distillation before March 31st of the year following the harvest.

Distillation Campaign In Cognac, period that takes place between fermentation and the following March 31st. The end of the official distillation campaign marks the changing date of the ageing count. Cognacs enter count 0 on the April 1st that follows their distillation, and 1 year will remain. Cognacs in their ageing process pass to the next ageing count on the anniversary date (April 1st). Any eau-de-vie distilled after March 31st cannot carry the CognacAOC (according to Decree of April 14th, 1988, as a modification to Decree of May 15th, 1936).

Distiller Professional distiller that purchases the wines that are ideal for the distillation of Cognac eaux-de-vie and then sells those eaux-de-vie or distills them for someone else.

Double Heating See Heating

Double purpose The Cognac Delimited Region vineyard is currently planted with grape varieties that are said to have a "double purpose". They are grapes of varieties that have been classified both as a wine grape variety and as a variety for the elaboration eaux-de-vie of the Appellation of Origin. Wines that come from grapes not exclusively classified as wine grape varieties must be initially oriented to traditional destinations such as spirits or other markets. However, the end of the double purpose varieties is near, as they will most likely be replaced by the separation of production of similar destinations.

Dust Mite Illness of the Charentais vineyard. Mite are tiny animals, improperly called "spiders" that can be either yellow or red, and that develop on the leaves of the vine and may cause serious damage when population is high. They can be successfully extinguished if protected against them or by introducing other type of predator mite that nourish on other dangerous mite. Other type of mite can cause plant stunting and the "tanning" of the leaves and the end of the season (acariasis), while others form blisters on the leaves during springtime, a very spectacular illness but without any incidence. See also "Vineyard Illnesses".

EARL Limited Liability Farming Company. Legal type of farming business: - Associates owning the majority of social assets (50% of the time must be dedicated to farming, and 50% of revenue must come from farming); - A single farmer may create an EARL; - Threshold to pass to real benefits: 76 225 € ; - Possibility of associating other non-parental members; - The responsibility of associates is limited to the 'sum' of their contribution.

Eau-de-Vie Alcoholic drink obtained by distillation. (i.e.: wineeau-de-vie, fruit eau-de-vie...). In the Cognac region, the term "eau-de-vie" is commonly used to designate cognacs in their ageing process, prior to their bottling.

Enrichment The addition of sugar, must, concentrate must, or rectified concentrate grape must in order to increase the alcohol level. See "Chaptalisation".

Esca Disease of the wood for which symptoms appear in the summer months: the leaves acquire a brown and yellow color, and grapes wilt. The whole vineyard may be withered in a single day due to the heat. Protection with soda arsenite was forbidden in 2001, leaving fear for an explosion of death due to this illness. See also "Vineyard Illnesses".

Eutypa Disease Disease of the Charentais vineyard. Wood fungus that develops in the trunk of the tree. It penetrates during the winter months through large wounds and causes the leaves' stunting, the grapes' disappearance and, in a few years, the death of the vine. Cognac is the most affected of the French vineyards. See also "Vineyard Illnesses".

Evaporation The natural loss, in alcohol level and in volume, that Cognac experiences during its ageing. This loss accounts for over 2% per year of the stock, which equals more than 20 million bottles. In the Cognac Region, this evaporation is poetically referred to as "The Angel's Share".

Excoriose Fungus that develops at the base of the branches and that destroys the buds. A new outbreak is being suffered in the Charentes area. See also "Vineyard Illnesses".

Exports They are made up by the Cognacexports + the uses.

Extra In the Cognac Appellation, ageing term meaning that the youngest eau-de-vie of the blend has aged for at least six years (Count 6).

Fan Leaf Illness of the Charentais vineyard. The most common virus, spread through the soil by nematodes or by plants. Professional nurserymen provide plants that are guaranteed to be healthy. The soil is kept free of grapes in order to allow chemical disinfection. Affected vine stock show discoloration, leaf and branch deformation, and lack of the berry set. See also "Vineyard Illnesses".

Fermentation The transformation of certain organic substances under the action of the enzymes secreted by microorganisms. The fermentation of sugars under the influence of yeasts is what creates alcohol.

Fine Comes from the French term "eau-de-vie fine".

In French regulations, term that evokes the quality, exclusively reserved for eaux-de-vie with the right to bear a wine-growing (example: Cognac) or cider-growing (example: Calvados) appellation of origin. Generic spirits (example: brandy) cannot benefit from this title.

Fine Champagne AOC made of by a mix of eaux-de-vie of Petite and Grande Champagne, carrying at least 50% of Grande Champagne.

Fins Bois One of the six growth areas of the Cognac Delimited Region. The mention "Fins Bois", or "Fine Fins Bois" on a Cognac label means that 100% of the eaux-de-vie used for its elaboration come exclusively from that growth area.

Folignan Variety born from the crossbreeding of the Ugni blanc and the Folle blanche. One of these varieties has the right to bear the Cognac Appellation of Origin.

Folle Blanche One of the white varieties with the right to bear the Cognac Appellation. Quite used during the Phylloxera plague, it was replaced by the Ugni blanc since it became very sensitive to grey mould.

Forgery An imitation made to deceive (of a literary or artistic work, a manufactured product, a coin, etc.). The fight against Cognac forgeries is a priority among the Region's professionals and one of the BNIC's essential missions.

Fortified Wine Product - with an alcohol content not lower than 18% and not higher than 24%; - obtained exclusively by adding a non rectified product, coming from the distillation of wine and with a maximum alcoholic content of 86% vol., to a wine not containing residual sugar; - with a maximum volatile acidity of 1.5 grams per liter, expressed in acetic acid. For the application of Article 67, § 6 of EEC regulation 1493, Article 68, fortified wine may only be used for distillation.

FSVC Fédération des Syndicats Viticoles de Crus du Cognac (Cognac Growth Areas Trade Union Federation). Professional trade union represented at the BNIC, previously regrouped in the SGV or the SGVDC.

FVC Fédération des Viticulteurs Charentais (Charentais Wine-Growers Federation). Professional trade union represented at the BNIC, previously regrouped at the SVG or the SGVDC.

GAEC Groupement Agricole d'Exploitation en Commun (Farming group for joint exploitation). Legal association group for farming exploitation: - made up of individuals of age; - similar to family exploitations; - a minimum of 2 associates and a maximum of 10 (a couple cannot establish a GAEC). All associates must be farmers; - must adhere to the agreement of the Commission Départementale d'Orientation Agricole (CDOA - Farming Orientation Departamental Commission); - the associates' responsibility is limited to the sum of their contribution.

GFA Groupement Foncier Agricole (Agricultural Land Grouping). Legal form of association for farm exploitation: - has the aim of owning land and renting it to individuals or companies; - only produces farm goods; - allows maintaining the unity of patrimony.

Golden Cellar Term used to designate the cellars destined only for the ageing of Cognac eaux-de-vie de Cognac circulating with the "acquit jaune d'or" certificate, which was eliminated in December, 1999. See "Identified Cellar".

Grafting Operation that allows propagating tress to fruits and flowers by the insertion of a plant from one part to another where you wish to develop the same features. From the end of the 19th century, the vines of the CognacDelimited Region use American stock that is resistant to phylloxera attacks. See also "Nurserymen".

Gradn Cru Mention that can be used in the presentation of Cognac eaux-de-vie de Cognac, subject to rules defined in a specifications sheet established to that effect.

Grande Champagne Or Grande Fine Champagne. One of the six growth areas of the CognacDelimited Region. The "Grande Champagne" or "Grande Fine Champagne" mentions on a Cognac label mean that 100% of the eaux-de-vie used for its elaboration come exclusively from that specific growth area.

Grape Caterpillars Discrete insects that place their eggs on the grapes. First generation insects only destroy a few glomeruli, causing little damage, but the second or third generation insects lodge in the seeds of the

grapes, allowing the mould to be installed (see Botrytis). See also "Vineyard Illnesses".

Grape Leafhopper Insect of the Cicadellidae family: they feed on plant sap and can transmit plant viruses such as the red-leaf symptoms that can deteriorate the plant during warm periods.

Grape Variety Plant or variety of cultivated vine. Only certain varieties are authorized to be used for the elaboration of Cognac (Decree of May 15th, 1936). The most commonly used variety is Ugni blanc.

Grey Mould Illness of the vineyard, also known as Botrytis.

Growth Area Distiller Wine-grower that distills or makes others distill his or her own production. By extension, wine-grower with his/her own Cognac eaux-de-vie stock. A distiller may also be a Cognac direct vendor.

Growth Areas Term generally used to describe the six geographical areas of the CognacAOC delimited production area:Grande Champagne,Petite Champagne,Borderies,Fins Bois,Bons Bois, and Bois ordinaires, Bois Communs or à Terroirs.

Harvest The harvesting of grapes destined to produce wine. Harvests may begin as soon as the grapes reach maturity, normally at the beginning of the month of October in the Cognac region, and generally end and the end of that same month.

Harvesting Machine The harvesting machine first appeared in the Delimited Region in the 1970s. It underwent several studies in order to meet the demands of the Region's wine-growers. More than 90% of the harvest are now performed with the aid of a harvesting machine.

Heads During distillation, first part of the distillate that is placed in the alcohol meter. Since they are very rich in alcohol, they are discarded.

Heart The heart is obtained during the Bonne Chauffe, once the heads and the tails have been discarded, and it is the part of the distillate that will become Cognac. The heart has a maximum of 72% volume.

Heating Also known as "Distillation". The Charentais distillation method is performed in two stages, that is, two distillations are performed: the first heating (wine distillation), and "la Bonne Chauffe" (the second seating, distillation or "brouillis").

Identified Cellar Cognac eaux-de-vie age in wood, in oak casks stored in specific and identified cellars. Bottled and dispatched in all cellars in France or in other locations, the Cognac maintains the age it had when it is bottled.

Imperfect After distillation, product that is not fit for consumption. See Phlegm

INAO Institut National des Appellations d'Origine (National institute on appellations of origin). According to Law of July 30, 1935, the recognition of AOCs and their regulations was entrusted to a public institution: the INAO. Its body with voting powers, the National Committee, has the power of proposing issues to ministries.

Interprofession Grouping of professions from an economic sector. The CognacInterprofession (BNIC) is made up of wine growers and Cognac companies.

Jurancon One of the white grape varieties with a right to bear the Cognac appellation. This variety is no longer used these days for Cognacproduction.

Light Agreeable, pleasant to drink. Term that is applied to the taste impression of certain pleasant flavored light wines.

Lignin Organic substance that impregnates wood cells, fibers, and vessels and makes them impermeable, inflexible, and rigid. Lignin is the main component of wood. During ageing, it confers Cognac eaux-de-vie its organoleptic features.

Limousin One of the two main regions from where the oak wood for the elaboration of Cognac casks used to be obtained.

Local/land 1- Land that is considered part of the production area of a characteristic production. 2- In the Cognac region, Production Area (Decree of May 1st, 1909). See "Controlled Appellation of Origin", "Delimited Region", "Growth Areas"

Mandatory Distillation Distillation allowed by the OCM (Article 28) of wines from varieties with a double classification. This measure is mandatory, permanent, and concerns almost exclusively the wines of the Cognac region, produced in a Normally vinified quantity (QNV) for traditional uses:Cognac - Pineau - wine for consumption. Alcohol that is obtained from the distillation of wines fit for AOCeau-de-vieproductionmust have at least a 92% alcohol content so as to forbid subsidized production of eau-de-vie in this region. The distiller may either freely dispose of the alcohol, either deliver it with certain intervention, in which case it shall be sold for industrial uses. Volumes for this distillation vary based on the harvest,

on the volume of wine exported to other countries, and on the market of grape juice.

Maturity Stage in the grape's evolution when they begin to acquire the color of their maturity.

Mildew The most dreaded illness in the Charentes vineyards. It affects Atlantic climates with frequent rainfall, and the Ugni blanc variety is quite sensitive to it. This fungus is capable of destroying a harvest and making the leaves fall in just a few days if the vineyard is not protected. Once the epidemic hits, getting rid of it is difficult if the climate is mild and rainy. Thus, preventive protection is required. Damages on grapes are referred to as " gray rot" or "brown rot". See also "Vineyard Illnesses".

Montant The most volatile perfumes. First scent that is freed from Cognac.

Montils One of the white varieties with right to bear the Cognac appellation. This variety is rarely used these days for Cognacproduction. Its main use is for the production of Pineau des Charentes.

Movement Title Document that accompanies all merchandise subject to circulation. See "DCA", "DSAC"

Must Liquid that is obtained through natural means or physical means from fresh grapes.

Mutage Operation that consists in adding alcohol to must in order to block fermentation. See "Pineau des Charentes"

Mutation See "Uses"

Napoleon In the Cognac Appellation, ageing mention indicating that the youngest eau-de-vie in the blend has aged for at least six years (Count 6).

National Member All Cognac companies and wine-growers of the Delimited Region.

New Eau-de-vie It is Cognac eau-de-vie that has just been extracted from the still and that has not yet aged in oak casks. New eau-de-vie is colorless.

Nurseryman Individual that grows vineyards, and cares for young plants destined to be transplanted. See "Phylloxera".

Oidium Disease perhaps less spectacular than mildew, but with an identical destructive power. When in the felting stage, it is already too late for any intervention. Its smell is very characteristic. See also "Vineyard Illnesses".

Old Quality In statistics, rating used to classify Cognacs that belong to the category of Count 6 and higher. See "XO".

Operator Individual that belongs to any of the various categories of the Cognac field.

OQ See "Old Quality".

OVCR Organisation Viticole des Charentes Réunies (Charentes Wine-Growers Reunited Organization). Professional wine growers trade union represented at the BNIC, previously regrouped at the SGV or the SGVDC.

Paradise Dark cellar where the oldest Cognac eaux-de-vie are stored. See "Demi-John".

Petite Champagne Or Petite Fine Champagne One of the six growth areas that make up the CognacDelimited Region. The mention "Petite Champagne" or "Petite Fine Champagne" on a Cognac label means that 100% of the eaux-de-vie used for its elaboration come exclusively from that specific growth area. See "Champagne".

Petites Eaux See "Weak"

Phlegm Product obtained from the distillation of a non-consumable alcoholic liquid. In the CognacDelimited Region, products that are referred to as "imperfect" are created, that is, a mix of the "heads" and the "tails".

Phylloxera

Tiny sap-sucking insects that attack the roots of grape vines. This species was accidentally introduced in France at the end of the 19th century and destroyed 80% of the vineyards. The radical solution to this plague is transplanting a tolerant variety. See also "Vineyard Illnesses".

Pineau des Charentes Liqueur wine of a Controlled Appellation of Origin elaborated in the CognacDelimited Region. It is obtained by the mutage of the must of the grape, with only the aid of Cognac.

Pipe See Cooling Tank

Plenary Tasting The BNIC's Plenary Meeting is made up by members of the wine-growing and Cognac company families, in a framework of a joint professional representation. Administrations that depend from the Agriculture and Finance ministries are also represented (for advisory purposes only). In the work of

this body also participate related professions of the Cognac field (nurserymen, coopers). The Plenary Meeting is the decision-making body of the BNIC.

Potable Spirit Distillation

Voluntary distillation allowed by the OCM (Article 29). Its aim is to support the wine market by favoring the supply of wine products from the potable spirit segment.

Pressing Action that consists in pressing the grapes to extract their juice.

Producer In the Cognac Region, term that is generally used to designate wine growers, or direct vendors.

Production 1 - Action of producing. Synonym of elaboration. 2 - In the Cognac region, this term can also designate the volume of white wine destined for distillation, as well as the quantity of eau-de-vie obtained from distillation.

Production area It designates the geographical area determined by the Decree of May 1st, 1909 where all the production stages of the Cognac Controlled Appellation of Origin take place, as defined by the Decree of May 15, 1936, as modified. The Decree of January 13, 1938 determined the list of cities that were benefited from the regional controlled appellations of origin.

Pure Alcohol Cognac unit of measure, also widely used for alcoholic beverages. Ethyl alcohol or absolute alcohol:alcohol content: 100% volume. The pure alcohol volume is measured at reference temperature 20 ºC. In statistical figures, it is normally expressed in hectoliters (hl AP).

QNV Normally Vinified Quantity. Cornerstone of the double purpose varieties. It designates volumes destined to different traditional markets of the Delimited Region, and most specifically for Cognac. Fixed every year by Interministerial Ruling and by the Interprofession's proposal. It is expressed in hl AP/ha since 1997.

Rancio Charentais term used to designate the complex and specific aromas originated from a long ageing in oak casks whose intensity increases with the years.

Reduction Method that consists in reducing the 40% alcohol volume of eaux-de-vie by progressively adding pure, distilled, or demineralized water.

Reserve In the Cognac Appellation, ageing mention indicating that the youngest eau-de-vie in the blend has aged for at least six years (Count 6).

Rougeau or Red Leaf Disease of vines. It is a phytoplasm (related to viruses) that causes discoloring at the end of the season, grape disappearance, and in the following year, the death of the vines. The grape leafhoppers feed on plant sap and can transmit the virus from one vine to another. The disease is such a terrible pest that fighting against it is mandatory. It is based on the location of affected vines, their weeding, and using insecticide protection against leafhoppers. See also "Vineyard Illnesses".

SCEA Société Civile d'Exploitation Agricole (Civil Association for Farm Exploitation). - must at least 2 partners, with no specification for the maximum number of partners; - farmer and non-farmer associates; - the general manager may not hold social participations; - one artificial person may be associated; - responsibility of members undefined (company goods + land under guarantee).

Scent Any olfactory sensation perceived directly.

SCVS Syndicat professionnel des Courtiers en Vins et Spiritueux de la Région Délimitée Cognac (Professional trade union of wine and spirit brokers of the Cognac Delimited Region). See "Syndicat professionnel viticole" ("Wine growing professional trade union")

Seconde French term used to designate the product that is obtained in the distillation process after the "heart".

Select One of the white grape varieties with the right to bear symbolically (10% of the variety) the Cognac appellation. This variety is no longer used for the production of Cognac.

Semillon One of the white grape varieties with a right to bear the Cognac appellation. This variety is no longer used these days for Cognacproduction.

Setting Stage in the vine's evolution when the fruit that follows the flower is formed.

SGV General winegrowers trade union for the defense of the Cognac AOC. Professional winegrowers trade union regrouping the FVC, the FSVC, the Confédération paysanne and the Coordination Rurale. See "Syndicat professionnel viticole" ("Winegrowers professional trade union").

Shipments The Cognac that is sent (in bottles or in casks) to other parts of France or other countries.

Shook A small piece or set of pieces of sawn or sliced dimension stock for making the staves of casks.

See "Cooperage".

Spirit Beverage with an alcoholic content higher than or equal to 15% vol. and that does not come from fermentation.

SQ See "Superior Quality".

Stale Eau-de-vie Cognac eau-de-vie that has already aged for some time in oak casks.

Standing Committee The BNIC's executive body, jointly made up by wine growers and Cognac companies members of the Plenary Meeting.

Stave Each of the long and curved pieces of wood that are assembled to form a cask.

Stem The whole structure of the peduncle of a grape.

Still Device used for simple distillation, employed in the elaboration of eaux-de-vie. It is always made up of the following three elements: - the boiler, - the still-head and swan-neck tube, - the cooling tank and coil. At times it may also be completed by a wine-preheater. The Charentais still is traditionally used for the elaboration of Cognac, following the double distillation method.

Still-head Part of the still shaped as a turban, an olive or an onion.

Stock By stock we mean, in the Delimited Region, the total amount of eaux-de-vie that have been put to age in Cognac cellars.

Stock (for graft) Roots of the vine that are used for grafting.

Superior Quality In statistics, rating used to classify Cognacs that belong to the category of Count 4 or higher. See "VSOP".

SVBC Syndicat des Viticulteurs Bouilleurs de Cru pour la défense de l'AOC Cognac (Trade union of distillers for the defense of the Cognac AOC).

SVC Syndicat des Viticulteurs Charentais (Charentais wine growers trade union).

Swan Neck Part of the still.

Syndicat Cognac Progrès et Tradition (Cognac progress and tradition trade union).

Professional business trade union represented at the BNIC.

Syndicat des Exportateurs de Cognac (Cognac Exporters Trade Union)

Professional business trade union represented at the BNIC.

Syndicat professionnel viticole (Wine Production Professional Trade Union)

The Cognac Interprofession is represented by members of the most representative professional trade unions of the wine production, wine growing, and related professions business. The business trade unions represented at BNIC: - Syndicat des Exportateurs de Cognac - Syndicat Cognac Progrès et tradition - Union Syndicale des négociants en Cognac et eaux-de-vie - Syndicat des négociants exportateurs des vins des Charentes vinés - Syndicat des négociants expéditeurs en vin de consommation courante de la Région Délimitée des Charentes - Syndicat du commerce en gros des Cognacs dans la Région Délimitée - Syndicat des bouilleurs de profession distillateurs du Cognac pour la défense de l' AOC Cognac The wine growing trade unions represented at BNIC: - SGV or SGVDC, Syndicat Général des Vignerons pour la défense de l'AOC Cognac. It regroups the FVC, the FSVC, the Confédération Paysanne, l' OVCR ; - FSVC, Fédération des Syndicats Viticoles de Crus du Cognac (regrouped within the SGV) ; - FVC, Fédération des viticulteurs Charentais (regrouped within the SGV) ; - Syndicat Viticole de la Confédération Paysanne de la Région Délimitée, Cognac (regrouped within the SGV) ;

- OVCR , Organisation Viticole des Charentes Réunies (regrouped within the SGV) . Other trade unions represented at BNIC: - Syndicat des négociants en Pineau des Charentes ; - Syndicat des producteurs et de propagande du Pineau des Charentes ; - SCVS, syndicat professionnel des Courtiers en vins et spiritueux de la Région Délimitée Cognac ; - Chambre syndicale des Courtiers ; - Syndicat des Maîtres Tonneliers des Charentes ; - Syndicat des Pépiniéristes Viticulteurs de la Région de Cognac ; - Syndicat des Producteurs de Vins de Pays Charentais ; - Association des Vignerons indépendants des Charentes ; - Fédération des coopératives de vinification, de distillation et de stockage du Pays de Cognac ; - Association des coopératives et Sica de stockage de la Région de Cognac.

Tail Product obtained at the end of the distillation process.

Tannin 1- Contained in the stems and the seeds of the grapes, the tannins are essential for the wine, since they assure their conservation and clarification. They are part of the deposit in red wine bottles. 2- Oak wood also contains tannins that are progressively freed in Cognac eaux-de-vie during their ageing process, conferring them their characteristic color.

The Angel's Share Poetic term symbolizing the evaporation of Cognac during its ageing.

Third Countries All countries outside of the European Union.

Three Star See "VS".

Torula compniacensis Microscopic fungus that nourishes on alcohol vapors. The "Torula compniacensis" covers the walls and roofs of the Region, giving them a characteristic color.

Total Exports They are made up by the Cognacexports + uses + evaporation.

Trade Union Trade union of Cognac eaux-de-vie companies. Professional business trade union represented at the BNIC.

Troncais One of the two main regions where the wood for the making of Cognac casks is obtained.

Tulip Glass Glass with an eruditely studied shape, normally used by experts. It has the advantage of retaining scents and freeing them with more delicacy during tasting. It has a tendency of replacing balloon-shaped glasses.

Ugni Blanc It is currently the main grape variety for the production of white wines fit for Cognacproduction.

Updating Specific moment during distillation when the first parts of the distillate are placed in the alcohol meter.

Uses The uses that can be given to Cognac for the elaboration of other products: the Pineau des Charentes, liqueurs and other beverages, processes products and other wines...When the uses are added to Cognacexports, we obtain total exports.Uses are also known as "mutations".

VBC Vins Blancs Cognac (Cognac White Wines). White wines fit for Cognacproduction.

Vinasse The residue left in a still after the process of distillation.

Vineyard Illnesses The main illnesses suffered by the Charentais vineyards are: Diseases on leaves and grapes: Mildew,Oidium,Botrytis , Black-rot , Excoriose. Wilting diseases: Eutypiose , Esca and Black-dead-arm , bacterian necrosis or Oleron disease, rougeau, fan-leaf. Destructive diseases: Phylloxera, caterpillars, dust mite or leafhoppers.

Vinification Transformation of the grape or grape must into wine.

Vintage Cellar Cellar where the vintage eaux-de-vie are stored for their ageing process. This cellar is closed with two keys; and one of them is given to the BNIC. See "Identified Cellar".

Vintage Year For Cognac, date that indicates the vintage year of the grape that was used for Cognacproduction. In the CognacDelimited Region, the eaux-de-vie that have aged in vintage year cellars or in sealed casks are counted in vintage years.

Voluntary Distillation The French production of winealcohol, except for Cognac, Armagnac, and AOC wines, come exclusively from community intervention provided by regulation (EC) No. 1493/1999, as modified. Community Regulations provides for two types of distillation procedures: * Mandatory distillations, and

* Voluntary distillations: - The distillation known as "Potable Spirit Distillation", in which alcohols are not considered and can be freely sold in the potable spirits market (beer, wine, grain alcohol, spirits and other alcoholic beverages).

VRAC Term that describes all the product quantities that have not been dispatched in a condition to be directly presented to the consumer.

VS Very Special or *** (3 star). In the Cognac Appellation, ageing mention indicating that the youngest eau-de-vie in the blend has aged at least for two years (Count 2).

VSOP Very Superior Old Pale. In the Cognac Appellation, ageing mention indicating that the youngest eau-de-vie in the blend has aged at least for four years (Count 4).

Weak Eaux-de-vie to which distilled or demineralized water has been added and that are used for the "reduction" of eaux-de-vie. In French, known as "Petites eaux".

Wholesaler Indirect contribution term to describe a company performing large-scale operations. In the CognacDelimited Region, merchant that performs large-scale operations, also referred to as "middleman".

Wine Product that is exclusively obtained from the full or partial fermentation of fresh grapes or from grape must.

Wine Campaign Period between August 1st and July 31st of the following year (regulation EC no. 1493/99 Article 1 § 4).

Wine Eau-de-Vie This beverage: - is exclusively obtained by distillation with less than 86% wine volume; - with a content in volatile substances higher than or equal to 125 grams per alcohol hectoliter at 100% volume and a maximum content of methyl alcohol of 200 grams per alcohol hectoliter at 100% volume; - Minimum alcohol level ( TAV ) : 37,5% volume. Cognac belongs to the wine eaux-de-vie category, but carries extremely restrictive production and elaboration conditions.

Wine Grower Individual that grows wine. There are over 6,400 wine growers in the Delimited Region that are devoted to Cognacproduction. There are wine dispatchers, distillers, and direct vendors.

Wine Preheater Part of the still. Although not a required element of Charentais stills, it is traditionally used to pre-heat the wine ready to be distilled, which allows saving energy and time.

Wine Station One of the 5 departments of the BNIC. It was created in 1892 following the phylloxera plague and attached to the BNIC in 1947. The Wine Station is in charge, among others, of wine producing and oenological missions, service missions, and scientific and technical information dissemination. The Wine Station is a "COFRAC"-attached laboratory.

Wine of the Charentais Region

Wine that meets the production conditions fixed by the Decree of March 5th, 1981, as modified (tasting, analysis bulleting of fit varieties, ...). It needs to be exclusively produced in the Charente and the Charente-Maritime departments.

XO Extra Old. In the Cognac Appellation, ageing mention indicating that the youngest eau-de-vie in the blend has aged at least for six years (Count 6).