The six crus of Cognac

The Cognac appellation covers six production zones, known as crus. Their soils, inherited from an ancient Mesozoic seabed, give eaux-de-vie of very different character. The Michel Forgeron estate is located in Segonzac, in the heart of Grande Champagne.

An old delimitation

In the mid-19th century, the geologist Henri Coquand noticed the link between the nature of the soil and the quality of the eaux-de-vie, and drew the first map. The official delimitation of the Cognac region dates from a decree of 1909.

The six crus of Cognac

• Grande Champagne: chalky soils, fine and floral eaux-de-vie made for very long ageing.
• Petite Champagne: slightly shallower limestone soils, eaux-de-vie close to those of Grande Champagne.
• Borderies: the smallest cru, with clay-limestone soils, known for its violet notes and roundness.
• Fins Bois: the largest cru, producing round eaux-de-vie that develop more quickly.
• Bons Bois: more clayey and sandy soils, soft eaux-de-vie that mature quickly.
• Bois Ordinaires: a zone close to the ocean, including the islands of Ré and Oléron, with sandy soils.

Fine Champagne

The “Fine Champagne” appellation designates a blend of eaux-de-vie from Grande and Petite Champagne, with at least 50% from Grande Champagne.

A vineyard rebuilt cru by cru

After phylloxera arrived, the vineyard was not replanted at the same pace in every terroir. To see how these eaux-de-vie are then made, read how Cognac is made.