The Cognac region in south-west France lies some 110km north of Bordeaux and 450km south-west of Paris. In 1909, the Cognac appellation was legally defined and divided into six areas according to the particular style of the cognacs produced within each area. The finest of these are Grande Champagne and Petite Champagne. They produce very elegant, delicate cognacs with rich, flowery aromas and great ageing potential. HINE specialise in cognacs from these two areas.

In the Cognac region, the chalky soil plays a major role in the quality of the wines ultimately the cognacs. It also acts as a sponge, absorbing and retaining the water when it rains and gradually releasing it in dry weather.

Ugni Blanc — also called Saint Emilion des Charentes — is the main grape variety permitted in the production of the wine for cognac. It produces a white wine whose strength and acidity are ideal for obtaining an eau-de-vie with great finesse and a fine bouquet.

The grapes are picked and put into a pneumatic press which gently extracts the juice. The grape juice is then transferred into vats for fermentation — a natural process lasting approximately one week. Once fermentation is complete, the vat is totally filled and tightly sealed to avoid any contact with the air and oxidisation. The translucent wine is fruity, dry and lightly acidic. It is relatively low in alcohol, around 9% by volume and is now ready to be distilled.