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Baron Otard

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The grapes used in the production of cognac come from an AOC region which consists of 6 "crus": Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, Bois Ordinaires.

90% of the vineyards are planted with Ugni Blanc, in combination with Folle Blanche and Colombard. These white grapes, with their high acidity and low alcohol content, are ideal for cognac.

The grapes are pressed immediately after picking. The must obtained is then fermented. The addition of sugar is prohibited. The wines obtained after three weeks of fermentation are ideally suited for distillation.

Distillation takes place from the beginning of November and must be completed by March 31. BARON OTARD set a requirement for distillation immediately after the end of fermentation to guarantee a better quality of eaux-de-vie. Thus, by the end of January the young eaux-de-vie are ready for ageing. The wine is distilled twice in a traditional, copper Charente pot still.
BARON OTARD gives pride of place to distillation on the lees (including the natural yeasts contained in the wine) in order to obtain different flavours and a distinctive bouquet.

The eaux-de-vie obtained from the distillation will be put into oak casks from French forests to age. Over the years, the eau-de-vie loses both volume and alcohol content.
• In a dry cellar the eau-de-vie loses volume but less alcohol content

• In a humid cellar the rate of evaporation is low but the loss of alcohol content is much greater.

BARON OTARD has unique humid cellars located in the lower vaults of the Chateau of Cognac. Situated on the same level as the River Charente, the relative humidity reaches 90%. The walls are 3 metres (9.84 feet) thick enabling the temperature to remain constant at 15°C (59°F) throughout the year. These exceptional and unique natural ageing conditions guarantee the balance, harmony and smoothness of BARON OTARD Cognacs, the direct consequence of ageing in humid cellars.

Tags: cognac

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