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

Probably the most famous brandy the world is after the eponymous city 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 legionaries allegedly brought along the Trebbiano vine from their homeland, the later 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 on, preserving a wine by adding alcohol. In addition, it was found out that the wine from the cognac area was particularly suitable for the burning. Around the year 1530 Dutch became the art of distillation introduced in this area, they called the wine distillates "Brandewijn", from which the English term Brandy derived. At that time it was customary to produce distillates by a single burning, as it is still today Armagnac the case is.

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

The invention of cognac by firing 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 it that is still told today. The devout knight is said to have dreamed that the devil wanted to steal his soul by burning him out in a cauldron. However, he survived the ordeal unscathed by his unwavering faith. And also a second attempt of the devil was unsuccessful, so that the knight had the idea to win the spirit of the brandy with a second distillation. The new drink prevailed quickly, the Dutchman Augustin Godet was the first to receive state permission to carry out the cognac. A certain Jean Martell settled in Cognac in 1715 and produced brandy, followed by Richard Hennessy and others whose names are still represented on the market today and are among the most prestigious brands.

Around the year 1870 came the phylloxera In this area and destroyed many vineyards in the Charente, the present vineyard area of 75,000 hectares is only one third of then. The basis for 90% of cognac production is mainly Saint-Émilion / Ugni Blanc ( Trebbiano Toscano ), such as Colombard and to a lesser extent, too Folle Blanche, In the year 2005 additionally the new breeding became Folignan permitted with a maximum of 10% of the vineyard per holding. Already in 1860, the French geologist Henri Coquand (1813-1881) and a professional brandy inspector were commissioned to classify the region in terms of quality. But it was only in 1909 that the boundaries and production regulations were fixed....

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