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Abbreviation of Very Very Extra Superior Old Pale (particularly excellent, old and light) as an indication of the maturation period or quality description; see below cognac,

The most famous brandy the world is after the city of the same name in the department Charente immediately north Bordeaux named in southwestern France near the Atlantic coast. When the Roman general Julius Caesar (100-44 BC) conquered Gaul, his legionnaires supposedly brought the Trebbiano vine with them from their homeland, which later became the main grape variety for the cognac. According to legend, the name of the Cognac region goes back to the Roman general Comnus. That came in the 12th century Spriten to preserve a wine by adding wine spirit. It was also found that the wine from the cognac area was particularly suitable for the distillation. Around the year 1530 the art of distillation introduced in this area, they called the wine distillates "Brandewijn", from which the English term brandy was derived. At that time it was common to produce distillates by firing once, as is still the case with Armagnac the case is.

Cognac - vineyards in the Charente department with Ugni Blanc (Trebbiano Toscano)

The invention of cognac by distilling twice is attributed to the Chevalier de la Croix Maron, Seigneur de Segonzac towards the end of the 16th century. There is a beautiful legend about this that is still told today. The deeply religious knight is said to have dreamed that the devil wanted to steal his soul by burning it out in a cauldron. Through his unshakable faith, he survived the ordeal unscathed. And a second attempt by the devil to burn was unsuccessful, so the knight had the idea of winning the soul of the brandy with a second distillation. The new drink quickly prevailed, the Dutch Augustin Godet was the first to receive state approval to export the cognac. A certain jean Martell settled in cognac in 1715 and produced brandy, followed by Richard Hennessy and others whose names are still on the market today and are among the most renowned brands.

The came around 1870 phylloxera in this area and also destroyed many vineyards in the Charente, the current vineyard area with 75,000 hectares is only a third of that time. The basis for 90% of cognac production is mainly Saint-Émilion / Ugni Blanc ( Trebbiano Toscano ), such as Colombard and to a lesser extent Folle Blanche, In 2005 there was also a new breed Folignan approved with a maximum of 10% of the vineyard area per holding. As early as 1860, the French geologist Henri Coquand (1813-1881) and a professional spirits inspector were commissioned to classify the region in terms of quality. But it was not until 1909 that the limits and the production regulations were set. Brandy continued to be called cognac outside of France,...

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