Single Estate Cognac Petite Champagne France

1. Single Estate Cognac Petite Champagne France

2. Private cognac Presentation ЭркинТузмухамедов

3. Cognac History • 3rd Century : creation of Saintonge vineyards • Middleage : extention and development of two new wine-growing areas : • One to the south of Bordeaux, which later became the Gers vineyard (Armagnac) • The other one to the north of Bordeaux, in the Charentes (Cognac), transported on the river Charente and from the port of La Rochelle. 16th century: Development of sales of Cognac to Dutchsailors : mixed with water called « brandywine » 17th & 18 Century : cognac export is founded May 1st 1909 : establishment of AOC Cognac Today, Cognac isexported to over 160 countries !

4. The Limited Area of Cognac • The Vineyards : 78 179 ha. • 95% of the wines are beingused for the production of Cognac.

5. The Vineyards • All together : 6 200 vineyardsthatproduceCharentes white wine • On average, vines are planted 3 meters apart • The varietymostwidelyplantedisUgni Blanc • (although Folle Blanche and Colombard are alsofound). • This latematuringvariety has two essential features: • a highaciditylevel • a lowalcoholcontent.

6. Mid-October: The Harvest • Someharvesters continue to harvest by hand, but the greatmajoritynow use a harvesting machine perfectlysuited to the needs of the region'sgrowers. • Harvestingmaybegin as soon as the grapereachematurity, generallyat the beginning of October and concludeat the end of the month.

7. Pressing and Fermentation: The Natural Method • The grapes are pressed immediately after harvesting: • Mostly in pneumatic bladder presses. • The use of continuous presses are forbidden. Fermentation of the juicefollowsimmediately. Chaptalisation (the addition of sugar) isforbidden by law. • About 5 to 7 daysafter the beginning of fermentation, the wines for Cognac contain about 9% alcohol, highacidity and a lowalcohol content, perfect for distillation.

8. The Distillation Process • Cognac isdistilledfollowing a specific, traditional, two-stage method : • Charentaise method by production of "brouillis" (first distillation) and "repasse" (second distillation). • Maximum alcohol content of distillation: 72 % alcohol by volume at 15°C (59 ºF). • Distillation must becompleted by March 31st following the harvest.

9. The Traditionalstill Use of a traditional Charentais stillof a total capacity not exceeding 30 hl and a maximum load of 25 hl for the second distillation known as "bonne chauffe".

10. AgeingProcess • Cognac iskept and aged for manyyears in oakcasks. The making of a Cognac caskfollows a traditional and ancestral methodthatisnear perfection. True Perfection • An eau-de-vie onlybecomes Cognac following slow ageing in selectedoak The contact with the woodwillgiveeach eau-de-vie its unique colour and bouquet, withoutwhichitcould not receive the Cognac appellation. • Oakcasks are traditionallyfrom the Tronçais and Limousin selectedbecause of theirhardness, porosity and extractive characteristics.

11. The Angel’sShare • Ageingtakes place in casks of 270 to 450 litres of spirit. • Determiningfactors : naturalhumidity of the cellar. • Whenhumidity, dryness and temperature are in balance, the spirit becomesmellow and agesharmoniously. • While Cognac isageing in casks, absorbing the best of the oak and developingitsmostexquisiteflavours, itis in contact with the air and graduallylosessome of itsalcohol and some volume, but withoutexcess.
 This natural evaporation is poetically referred to as “The Angel’s Share”. It is the equivalent of more than twenty million bottles per year

12. For Love to Cognac

13. Single Estate, a belief... “Weare convinced that blending “eaux de vie” coming from a Single Estate gives the Cognac inimitable character and depth. To extract the fruit of our terroirs, We have decided to master each step of production on our estates. This is why we have built a highly qualified team whose members fulfill their tasks with the required skills, care and love.“ 

14. AnExceptionalPetiteChampagneEstate • The Domain Le Reviseur covers almost 100 hectares in the heart of the Petite Champagne region. • It is in an unique vineyard that we produce Cognac LE REVISEUR. • These wines coming from Petite Champagne produce light Cognacs with a predominantly floral bouquet, requiring long ageing in casks to achieve full maturity.

16. 100 % Ugni-Blanc grapes Fully-Controlledwinemakingprocess A very chalky vineyards Grape variety ensuring better aromatic concentration Grape juice ferment inthermo-controlledcellars Grapes are gently pressed as soon as they are picked The harvest take place during October Each step is carried out with the objective of respecting the environnement ! (rational use of pesticides, limited transport time, minimised logistic flows... )

17. CraftsmanshipDistillation • Distillation is carried out in two “chauffes”, that is, in two separate heatings, using little Charentais copper still of 16hl. • Only the heart of the distillate, the crystal clear eau-de-vie, will become Cognac. • The distiller’s savoir-faire, his choice of wine, and the attention he pays to temperature, will all define the personality of Cognac Le Reviseur. White wine is pumped from the winery to the distillery in order to minimises transport and carbon impact

18. LongAgeinginourcellars • Eau-de-vie are matured for several years in casks made of special french oak. • The exchange between the oak and the eau-de-vie allows the Cognac Le Reviseur to develop its colour and aromas. SubtleBlendling byMaster-Cellar • When our Cellar-Master feels that eaux-de-vie have reach their very best, he units the floral, fruity, spicy and woody notes like a conductor leading his orchestra From cellars to bottling chain, through blending laboratory, every steps are centralised to boosts efficiency.

19. A small-scale production processthat makes its proof • The Excellence in Craftmanship award celebrates smaller companies which have done exceptionnaly well with the spirits they produce. • This year’s award goes to our Company “Domaines ABK6” with our three brands – ABK6 Cognac, Cognac Leyrat and Le Reviseur Cognac with various expressions under each brand. • This award celebrates the know-how and the quality of the work established on the estate, from the vineyards to the bottle of Cognac.

20. The Range

21. Understand the Packaging A long neck dressed with an elegant black ties. Lithography of the Estate as a logo. Fine Petite Champagne Cognac clearly stated on the label. Localisation of the production place. Elegant « Château » label certified by a Red Seal. A bottle carried by a solid base. A stylish headband highlights the Single Estate method.

22. VS • Old gold in colour. • A very fresh nose displays touches of plums and almonds. • The nose develops towards dried walnut aromas. • The palate is light, pleasant and well-balanced.

23. VSOP • Old gold in colour with amber tints. • The fruity and elegant nose has an additional touch of spice. • The nose evolves to oaky and grilled notes with more pronounced walnut shell. • The palate is full with pleasant elegance and a clean finish.

24. XO • Amber in colour. • The initial nose has soft oak and vanilla. • The nose develops to a very elegant ‘rancio’ with delicious dried fruit and nut aromas. • The palate is soft and lingering with liquorice and ‘rancio’ flavours.

25. Golden amber in colour. • A powerful first nose is driven by spice and honey. The nose evolves towards pepper and cinnamon with soft honey and buttery richness. • The palate is dense and at the same time clean and slightly dry, the REVISEUR trademark.