From the vine to the wine

A small-scale vineyard

Cognac produced in the Grande Champagne area

Daniel Bouju produces its Cognacs and Pineau on a 30 hectare (74-acre) vineyard, located at the very heart of the most prestigious growth in the Cognac production region: Premier cru (First Growth) Cognac in Grande Champagne. It’s on the slopes of Saint Preuil’s hillsides that Daniel Bouju’s vines produce the finest of cognacs.

The Soils and Their Upkeep

A distinctive soil for a well-maintained grapevine

Our plots of land are very chalky with sections of clay in some areas. The limestone rock lies directly under the roots of the grapevines. The clay level can store water for periods of drought.

Today, we attempt to optimize our integrated and sustainable viticulture, thus we pay particular attention in the selection of safe and environmentally-friendly pesticides. We encourage and stimulate the life of our soil by maintaining natural vegetation in between the grapevine rows through the use of machinery. The weed management program is controlled by the flattening mechanism of the roller.
Daniel Bouju makes the most of its cognac production and encourages us to respect and listen to nature
.

The Standards of the Ugni blanc Grape Variety

A perfect choice for its low-sugar and acidity levels

Mainly used in the Cognac region since the middle of the twentieth century, we also prefer using the Ugni blanc grape variety. Originating from Italy, and known there as “Trebbiano Toscano,” Daniel Bouju’s ancestors selected this type of grape after the phylloxera blight affected our operation at the turn of the twentieth century. A high-yielding variety, the wine produced from Ugni blanc can be kept through the long winter months until its distillation. Because of its natural acidity and low alcohol content, Ugni blanc fosters the concentration of aromas in the wines.

The Harvest

Pressing and fermentation: the essential steps !

In October the grapes achieve their maturity and the harvest can begin. Using a mechanical harvester allows us to pick the grapes at maximum maturity, assuring the quality of future wine to be distilled, and all within the timeframe of seasonal weather conditions. The carefully-harvested grapes are pressed in our wine cellar and the juice immediately begins the fermentation process. Only the natural yeasts of the grape produce the alcoholic fermentation, that transformative step from grape juice to wine. Once the alcoholic fermentation finishes, we will have a highly acidic white wine with low alcohol content, which will settle on its lees until the distillation process.