Davidoff VSOP 700ml

Winemaking Process and Regional Characteristics

1. Grape Raw Materials: Selected Ugni Blanc grapes, the most important grape variety in the Cognac region, high in acidity and low in sugar, suitable for distillation and long aging.

2. Origin of the Region: The eaux-de-vie come from the four core regions of Cognac:

◦ Grande Champagne: Soils rich in chalk, imparting Cognac with delicate and elegant floral aromas and a long finish.

◦ Petite Champagne: Similar to Grande Champagne, but with richer flavors and more fruity aromas.

◦ Fins Bois: Occupying the largest area of ​​the Cognac region, imparting a round and full-bodied taste and ripe fruit flavors.

◦ Bons Bois: Contributing fresher and more lively fruit aromas, increasing overall complexity.

3. Distillation Process: Double distillation using traditional Charentais copper stills to extract the purest eaux-de-vie, preserving the delicate aromas of the grapes.

4. Aging Process:

◦ Aged in Limousin or Tronçais oak barrels, both of which have a tight grain and release tannins and vanilla aromas slowly.

◦ Different series have different aging times: VS at least 3 years, VSOP at least 4 years (actually up to 9 years or more), XO at least 10 years (actually up to 17 years or more).

◦ Aged in the exclusive cellars of Saint-Fort-sur-Gironde, where the mild climate, influenced by maritime fog, promotes a slow fusion of the oak and the wine.