Yes, cognac is made entirely from grapes. It is a specific type of brandy produced exclusively from white grapes grown in the Cognac region of southwestern France. While the broader category of brandy can be distilled from any fermented fruit, including apples, pears, and cherries, cognac uses only grapes, and one variety dominates: Ugni Blanc, which accounts for 98% of all vines planted in the region.
The Grape Behind Cognac
Ugni Blanc is a thin-skinned, round grape that originally comes from Tuscany, Italy. It might seem like an odd choice for a luxury spirit because it makes fairly unremarkable table wine. But that’s exactly the point. Cognac producers want grapes that are low in sugar and high in acidity, which creates a thin, tart wine that distills beautifully. The base wine typically ferments for about two weeks and reaches only 8% to 11% alcohol, far lower than most wines you’d drink on their own.
A handful of other grape varieties are permitted but rarely used. Folle Blanche has been part of cognac production for centuries and is known for producing smoother spirits. Colombard is one of the oldest surviving varieties in the Charente area, a natural cross between two ancient French grapes. Montils is a local variety, and Folignan is a newer addition, officially incorporated into the rules in 2005 with a cap at 10% of any vineyard’s plantings. Sémillon, better known for its role in Bordeaux white wines, is also allowed in small quantities.
From Wine to Spirit
Grapes are harvested at the end of September or early October, then pressed and fermented without any added sugar. The resulting wine is intentionally thin and acidic. No one would pour it at dinner, but its sharp profile is ideal for what comes next: double distillation in copper pot stills using a method called the Charentaise process.
The first distillation heats the wine and produces a rough distillate called the “brouillis,” which comes out at around 30% to 32% alcohol. This is then distilled a second time in the same copper still. The distiller carefully monitors this second pass, known as the “bonne chauffe,” separating out the undesirable compounds at the beginning and end of the run and keeping only the clean, aromatic middle portion. The result is a clear spirit at roughly 70% alcohol, called eau-de-vie, literally “water of life” in French. This is cognac in its rawest form, before aging transforms it.
Why Oak Aging Matters
Fresh eau-de-vie is colorless and harsh. It becomes cognac only after spending years in French oak barrels, which soften the spirit, add color, and develop the complex flavors people associate with the drink. The most commonly used wood comes from the Limousin forest in central France. Limousin oak has a coarse grain that allows faster interaction between the spirit and the wood, imparting tannic, toasted, and nutty notes that suit distilled spirits particularly well.
The age labels on cognac bottles correspond to strict legal minimums. VS (“Very Special”) must age for at least 2 years. VSOP (“Very Superior Old Pale”) requires a minimum of 4 years. XO (“Extra Old”) must spend at least 10 years in oak. In practice, many producers age their spirits well beyond these minimums, and a single bottle often blends eaux-de-vie of different ages, with the label reflecting the youngest component.
Six Growing Zones, Six Styles
The Cognac region is divided into six official growing zones, called crus, each with different soil types and climate conditions that shape the character of the grapes and the spirits they produce.
Grande Champagne sits at the center and produces cognacs known for finesse and exceptional aging potential. Its chalky limestone soils create spirits with delicate floral aromas. Petite Champagne shares similar soil but receives more oceanic weather influence, yielding spirits that are lighter and fruit-forward. When a bottle says “Fine Champagne,” it means the blend uses grapes exclusively from these two top zones, with at least half from Grande Champagne. (This has nothing to do with sparkling wine from the Champagne region to the north.)
Borderies is the smallest cru and produces highly aromatic cognacs with violet and iris notes that mature faster than those from the Champagne zones. Fins Bois, the largest zone, makes rounder, fruitier spirits on its clay-limestone soils. Bons Bois and Bois Ordinaires cover the outer edges of the region, with more varied geology and a stronger “terroir” character influenced by proximity to the Atlantic coast.
How Cognac Differs From Other Brandies
Brandy is a broad category covering any spirit distilled from fermented fruit juice. Calvados, for instance, is an apple brandy from Normandy with crisp, orchard-like flavors. Kirsch is distilled from cherries. Spanish brandy de Jerez ages in sherry casks and develops rich, caramel-heavy notes. Fruit brandies made from apricots or plums tend toward sweeter, more obviously fruity profiles.
Cognac’s distinction is how tightly regulated every step is. The grapes must come from a defined region. Distillation must happen in copper pot stills using the double-distillation method. Aging must occur in French oak for a minimum number of years. Many other brandies are distilled only once, use column stills for efficiency, or have far looser rules about ingredients and aging. That uniformity is what gives cognac its consistent grape-forward character and the smoothness that sets it apart from more casually produced spirits.