Cognacs

Cognacs.

onyak is the strong alcoholic drink received as a result of double distillation of white wine with the subsequent endurance in oak barrels. Production of cognac can be compared to art.
Process of production of cognac is divided into 5 stages: vintage, its pressing, distillation, keeping and blend (mixing).
Reap a crop once a year - in an early autumn.

Collected grapes are exposed to pressing in traditional flat horizontal pressa.
Received leave on fermentation, without sugar addition. After three weeks, already young dry wine is sent for double distillation as a result of which cognac alcohol appears.
Cognac alcohol is maintained in oak barrels at a constant temperature + 14 + 15 ° where it can ripen from 2 to 50 years. Natural dampness where barrels are stored, is one of the defining factors in the course of keeping. During this time cognac alcohol loses part of the fortress, and the oak gives to drink amber color and pleasant shades of taste. The substances extended by cognac from an oak are called dry extracts. Transition of natural qualities of an oak develops a cognac bouquet, makes special taste.
Cognac alcohol is maintained in oak barrels.

The oldest cognacs are stored in the dark cellar which is called "The paradise room", usually separately from other cellars. As soon as cognac reaches a maturity, it is spilled in glass bottles in which cognac can be many years without further development and out of contact with air.
After all "wonderful" transformations there comes the turn, perhaps, of the most important stage - blending or mixing of the cognacs having various characteristics.
The most important role in this process is played by the person - the Master in creation of bouquets. Many are trained in this profession and devote all the life.