All Rémy Martin cognacs have the Cognac Fine Champagne appellation, meaning that they come exclusively from a blend of eaux-de-vie from the Grande Champagne and Petite Champagne crus, with at least 50% of Grande Champagne. Thanks to chalky soils, these eaux-de-vie have a great ageing potential and a particular aromatic intensity. Since 1948, under the leadership of André Renaud, Rémy Martin has made this exclusive choice. During the 1960s, l’Alliance Fine Champagne (the Fine Champagne Alliance) was created by André Hériard Dubreuil of the House of Rémy Martin. This cooperative brings together a thousand winegrowers from Petite Champagne and Grande Champagne and supplies almost 90% of the eaux-de-vie of the House.[4] The Rémy Martin House markets more than 80% of the Fine Champagne cognacs.
Rémy Martin uses traditional distillation on the lees (retaining the sediments that occur during vinification of the grapes) in small copper stills. Ageing takes place in oak barrels of the Limousin type, during which the alcohol evaporates (the angels' share) and blackens the walls of the cellars. The eau-de-vie slowly evolves over time, punctuated by periods of rest and changes of barrel. The exchanges between the wood, oxygen and the eaux-de-vie are constant. Depending on which style is sought, cognac can age in young or old barrels, with a stronger or finer grain on the oak staves. Finally comes the blending of the different barrels to create a cognac.
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