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5.4.2023    | SL | Uradni list Evropske unije | C 123/175.4.2023    | EN | Official Journal of the European Union | C 123/17
Objava odobrene standardne spremembe specifikacije proizvoda za geografsko označbo v sektorju žganih pijač iz člena 8(2) in (3) Delegirane uredbe Komisije (EU) 2021/1235Publication of an approved standard amendment to a product specification of a geographical indication in the sector of spirit drinks, as referred to in Article 8(2) and (3) of Commission Delegated Regulation (EU) 2021/1235
(2023/C 123/14)(2023/C 123/14)
To sporočilo je objavljeno v skladu s členom 8(5) Delegirane uredbe Komisije (EU) 2021/1235 (1).This communication is published in accordance with Article 8(5) of Commission Delegated Regulation (EU) 2021/1235 (1).
„Eau-de-vie de Cognac/Eau-de-vie des Charentes/Cognac“‘Eau-de-vie de Cognac / Eau-de-vie des Charentes / Cognac’
EU št.: PGI-FR-02043-AM01EU No: PGI-FR-02043-AM01
Poslano 10. januarja 2023Sent on 10.1.2023
1.   Sprememba1.   Amendment
1.1.   Pojasnilo, da spremembe spadajo v opredelitev „standardne spremembe“ iz člena 31 Uredbe (EU) 2019/7871.1.   Explanation that the amendment(s) fall under the definition of the standard amendment as provided for in Article 31 of Regulation (EU) 2019/787
Uvedene spremembe ne vključujejo spremembe imena, ne spreminjajo pravnega imena ali kategorije žgane pijače, ne pomenijo tveganja za zmanjšanje kakovosti, slovesa ali druge značilnosti te žgane pijače in ne prinašajo novih omejitev pri trženju proizvoda.The amendments made do not include a change of name, do not change the legal name or the category of the spirit drink, do not risk voiding the quality, reputation or other characteristic of the spirit drink and do not entail further restrictions on the marketing of the product.
1.2.   Opis spremembe in razlogi zanjo1.2.   Description of and reasons for amendment
1.   Sklic na uredbo1.   Regulation reference
OpisDescription
Sklic na Uredbo št. 110/2008 je bil spremenjen v sklic na Uredbo 2019/787.The reference to Regulation (EC) No 110/2008 has been changed to Regulation (EU) 2019/787.
Povzetek razlogov, zaradi katerih je potrebna spremembaSummary of the reasons for which the amendment is required
Predpisi so bili spremenjeni.The Regulation has changed.
Sprememba ne vpliva na enotni dokument.The amendment does not affect the single document
2.   Geografsko območje2.   Geographical area
OpisDescription
Geografsko območje je bilo spremenjeno tako, da je opisano z občinami in ne več s kantoni (ki se lahko s časom spremenijo). Ta posodobitev je zgolj redakcijska in ni povzročila spremembe območja proizvodnje.The geographical area has been revised and is now described in terms of municipalities rather than cantons (which may change over time). This update is purely editorial and does not entail any change in the production area.
Povzetek razlogov, zaradi katerih je potrebna spremembaSummary of the reasons for which the amendment is required
Ta sprememba je bila uvedena, ker je opis geografskega območja z občinami stabilnejši skozi čas.The amendment has been made because a description of the geographical area in terms of municipalities is more stable over time.
Sprememba vpliva na enotni dokument.The amendment affects the single document
3.   Kmetijsko-okoljski ukrepi3.   Agri-environmental measures
OpisDescription
Dodani so bili kmetijsko-okoljski ukrepi.The following agri-environmental measures have been added:
Popolno kemično zatiranje plevela na parcelah je prepovedano.Full chemical weed control on parcels is prohibited.
V vseh medvrstnih prostorih se zasajena ali naravna vegetacija nadzoruje z mehanskimi ali fizičnimi sredstvi.Between the rows, naturally occurring and/or planted vegetation is managed by mechanical or physical means.
Kemično zatiranje plevela na ozarah je prepovedano.Chemical weed control is prohibited on headlands.
Povzetek razlogov, zaradi katerih je potrebna spremembaSummary of the reasons for which the amendment is required
Za omejitev uporabe kemičnih herbicidov zaradi izboljšanja biološke raznovrstnosti na parcelah je organ za zaščito in upravljanje uvedel te kmetijsko-okoljske ukrepe, ki ustrezajo družbenim pričakovanjem glede večjega spoštovanja okolja.The desire to limit the use of chemical herbicides in order to improve biological diversity in the parcels has led the protection and management body to introduce these agri-environmental measures, which meet society’s expectations for greater respect for the environment.
Sprememba vpliva na enotni dokument.The amendment affects the single document
4.   Prehodni ukrepi4.   Transitional measures
OpisDescription
Prehodni ukrepi, ki so se iztekli, so bili črtani.The transitional measures no longer in force have been deleted.
Povzetek razlogov, zaradi katerih je potrebna spremembaSummary of the reasons for which the amendment is required
Redakcijska spremembaDrafting amendment
Sprememba ne vpliva na enotni dokument.The amendment does not affect the single document
5.   Sklic na nacionalne predpise5.   Reference to the national regulations
OpisDescription
Naslednja zastarela predpisa sta bila črtana:The following obsolete laws have been deleted:
— | zakon z dne 20. februarja 1928, ki je urejal besedo „fine“ pri trženju žganj,— | Law of 20 February 1928 regulating the word ‘fine’ in the trade in spirits;
— | zakon z dne 4. julija 1934, ki je zagotavljal varstvo označb porekla „Cognac“ in „Armagnac“.— | Law of 4 July 1934 ensuring the protection of the designations of origin ‘Cognac’ and ‘Armagnac’.
Dodan je bil sklic na odlok z dne 16. decembra 2016 o označevanju žganih pijač, njihovi sestavi in pogojih pridelave.A reference has been added to the Decree of 16 December 2016 on the labelling of spirit drinks, their composition and their production conditions.
Povzetek razlogov, zaradi katerih je potrebna spremembaSummary of the reasons for which the amendment is required
Posodobitve predpisov.Update of the regulations
Sprememba ne vpliva na enotni dokument.The amendment does not affect the single document
6.   Staranje6.   Ageing
OpisDescription
Dodana je bila kategorija staranja: „XXO“ oziroma „Extra Extra Old“, ki pomeni žganja, starana vsaj 14 let.An ageing category has been added: ‘XXO’ (‘Extra Extra Old’), which corresponds to wine spirits aged for at least 14 years.
S tem dodatkom so bila spremenjena pravila označevanja.This addition has led to a change in the labelling rules.
Povzetek razlogov, zaradi katerih je potrebna spremembaSummary of the reasons for which the amendment is required
Vključitev kategorije „XXO“ za žganja, starejša od 14 let, ustreza naravni segmentaciji trga žganja „Cognac“, saj se vse bolj razvijajo visokokakovostni proizvodi.The addition of the category ‘XXO’ for wine spirits aged for over 14 years corresponds to a natural segmentation of the ‘Cognac’ market, as the high-end has increasingly developed.
Sprememba vpliva na enotni dokument.The amendment affects the single document
7.   Podnebna rezerva7.   Climate reserve
OpisDescription
Specifikacija proizvoda je bila spremenjena, da bi se opredelil pojem individualne podnebne rezerve, njenega upravljanja in načina spremljanja.The specification has been amended to define the concept of ‘individual climate reserve’, its management and its monitoring arrangements.
S to spremembo se spremenijo tudi prijavne obveznosti.This amendment has also entailed an amendment of the reporting requirements.
Ta rezerva odstopa od načela, da se alkoholne pijače začnejo starati najpozneje en mesec po koncu obdobja destilacije.This reserve derogates from the principle that ageing of the alcohol starts no more than 1 month after the end of the distillation season.
Povzetek razlogov, zaradi katerih je potrebna spremembaSummary of the reasons for which the amendment is required
Individualna podnebna rezerva je rezerva panožne vrste, ki omogoča oblikovanje zaloge alkohola, ki jo je mogoče uporabiti v primeru neugodnih vremenskih razmer, ki se v zadnjih letih množijo.The ‘individual climate reserve’ is an industry-wide reserve that allows alcohol stocks to be built up and used in the event of climate hazards, which have become increasingly common in recent years.
Sprememba ne vpliva na enotni dokument.The amendment does not affect the single document
8.   Volumenski delež alkohola8.   Alcoholic strength by volume
OpisDescription
Največji volumenski delež alkohola v žganju po destilaciji je bil prilagojen tako, da se je povečal z 72,4 % na 73,7 %.The maximum alcoholic strength by volume of the wine spirits after distillation has been adjusted from 72,4 % to 73,7 %.
Povzetek razlogov, zaradi katerih je potrebna spremembaSummary of the reasons for which the amendment is required
Ta sprememba je bila uvedena ob povišanju temperatur zaradi podnebnih sprememb, ki povzroča povečanje volumenskega deleža alkohola v vinih.This amendment has been made in a context of rising temperatures due to climate change, which has led to an increase in the alcoholic strength by volume of wines.
Sprememba vpliva na enotni dokument.The amendment affects the single document
9.   Glavne točke, ki jih je treba preverjati9.   Main points to be checked
OpisDescription
Glavne točke, ki jih je treba preverjati, so bile usklajene s spremembami za podnebno rezervo.The main points to be checked have been harmonised following the change involving the climate reserve.
Povzetek razlogov, zaradi katerih je potrebna spremembaSummary of the reasons for which the amendment is required
Redakcijska sprememba.Drafting amendment
Sprememba ne vpliva na enotni dokument.The amendment does not affect the single document
2.   Enotni dokument2.   Single Document
2.1.   Ime2.1.   Name(s)
„Eau-de-vie de Cognac / Eau-de-vie des Charentes / Cognac“‘Eau-de-vie de Cognac / Eau-de-vie des Charentes / Cognac’
2.2.   Kategorija ali kategorije žgane pijače2.2.   Category or categories of the spirit drink
4. | Žganje iz vina4. | Wine spirit
2.3.   Država vložnika2.3.   Applicant country(ies)
FrancijaFrance
2.4.   Jezik zahtevka2.4.   Language of the application
FrancoščinaFrench
2.5.   Opis žgane pijače2.5.   Description of the spirit drink
Fizikalne, kemijske in organoleptične lastnosti ter posebne značilnosti proizvoda v primerjavi z žganimi pijačami iste kategorijePhysical, chemical and organoleptic characteristics as well as specific characteristics of the product compared to spirit drinks of the same category
1   Fizikalne in kemijske lastnosti1.   Physical and chemical characteristics:
Ko so žganja dana na potrošniški trg, imajo najmanj 40-odstotni volumenski delež alkohola, vsebnost hlapnih snovi najmanj 200 gramov na hektoliter čistega alkohola in vsebnost metanola nižjo od 100 gramov na hektoliter čistega alkohola.When placed on the market for the consumer, the wine spirits have a minimum alcoholic strength by volume of 40 %, a minimum content of volatile substances of 200 grams per hectolitre of pure alcohol, and a maximum methanol content of less than 100 grams per hectolitre of pure alcohol.
Njihova barva ustreza najnižji absorbanci 0,1 pri 420 nm za optično pot 10 mm.Their colour corresponds to a minimum absorbance at 420 nm of 0.1 for a 10 mm optical path.
2   Organoleptične lastnosti2.   Organoleptic characteristics:
Žganja „Cognac“ imajo svojevrstno uravnoteženost in aromatično posebnost. Njihov senzorični profil, za katerega sta značilni kompleksnost in prefinjenost, se razvija s staranjem.‘Cognac’ wine spirits have a unique balance and aromatic typicity. Their sensory profile, characterised by complexity and fineness, develops with ageing.
Najmlajša žganja imajo cvetlične in sadne note, kot so cvet vinske trte ali akacije, grozdje, hruška ali nekateri tropski sadeži. Ob stiku s hrastovim lesom pridobijo značilne note, med katerimi je mogoče navesti vaniljo, kokos ali odtenke praženja.The youngest wine spirits have floral and fruity notes, such as vine or acacia flowers, grapes, pears or certain exotic fruits. In contact with oak wood, they acquire characteristic notes, including vanilla, coconut or roasted overtones.
S staranjem prav tako postaja bogatejši in kompleksnejši njihov aromatični profil, ki med drugim vključuje note kandiranega sadja, začimb, lesa, tobaka ali suhega sadja. Vse te note sestavljajo kompleksen in poseben aromatični profil, ki je v literaturi opisan kot „charentski rancio“ (FLANZY, 1998).Ageing also means that their aromatic profile is enriched and increasingly complex, including notes of candied fruit, spices, wood, tobacco or dried fruit. These notes combine to form a complex and specific aromatic profile, described in the literature as rancio Charentais (Flanzy, 1998).
Ta razvoj vonja spremlja razvoj okusa. Zadnji se izraža z omiljenimi zaznavami v ustih, razvojem značilne zaokroženosti in polnosti ter znatnim podaljšanjem obstojnosti arome.This aromatic development is accompanied by changes in flavour, resulting in greater smoothness on the palate, the development of a characteristic roundness and volume, and a significantly longer aftertaste.
Med različnimi vinorodnimi okoliši (crus) so nekatere razlike, na katerih temelji razmejitev, ki jo je konec 19. stoletja vzpostavil COQUAND.There are certain nuances between the various production areas (crus), which formed the basis for the geographical demarcation established by Coquand at the end of the 19th century:
— | Okoliš Grande Champagne daje zelo prefinjena žganja, ki so zelo izrazita in imajo dolg pookus, cvetica pa je pretežno cvetlična. Ker žganja iz tega okoliša zorijo počasi, je za dosego njihove polne zrelosti potrebno dolgo staranje v hrastovih sodih.— | ‘Grande Champagne’ produces wine spirits of great finesse with considerable distinction and length, and a predominately floral bouquet. Matured slowly, these wine spirits need lengthy ageing in oak barrels to reach full maturity.
— | Žganja iz okoliša Petite Champagne imajo bolj ali manj enake lastnosti kot žganja iz okoliša Grande Champagne, pri čemer pa svojo optimalno kakovost pridobijo po krajšem zorenju kot žganja iz okoliša Grande Champagne.— | The ‘Petite Champagne’ wine spirits have essentially the same characteristics as ‘Grande Champagne’, but reach their optimum quality after a shorter maturation.
— | Žganja „Cognac“ z dopolnilnim geografskim imenom „Fine Champagne“ imajo organoleptične lastnosti, pridobljene z zvrščanjem žganj iz okolišev Grande Champagne (vsaj polovica) in Petite Champagne.— | ‘Cognac’ sold under the additional geographical name ‘Fine Champagne’ has organoleptic characteristics resulting from the blending of ‘Grande Champagne’ (at least 50 %) and ‘Petite Champagne’ wine spirits.
— | Vinogradi okoliša Borderies dajejo zaokrožena in sladikasta žganja z bogato cvetico, ki imajo značilen vonj po vijolici. Slovijo po tem, da svojo optimalno kakovost pridobijo po krajšem zorenju kot žganja iz okolišev Champagne.— | The ‘Borderies’ vineyards produce rounded, aromatic and smooth wine spirits with a scent of violet flower. They are said to reach their optimum quality after a shorter maturation period than the ‘Champagne’ wine spirits.
— | Okoliš Fins Bois, na katerem se razprostirajo najobsežnejši vinogradi, daje zaokrožena in voljna žganja, ki se precej hitro starajo in katerih sadna cvetica spominja na stisnjeno grozdje.— | ‘Fins Bois’ forms the largest vineyard region, producing rounded, supple wine spirits that age quite quickly, with a fruity bouquet reminiscent of pressed grapes.
— | Okoliši Bois (Bons Bois, Bois Ordinaires ali Bois à terroirs) dajejo žganja s sadnimi aromami, ki se hitro starajo.— | The ‘Bois’ (‘Bons Bois’, ‘Bois ordinaires’ and ‘Bois à terroirs’) produce wine spirits that have fruity aromas and age quickly.
S trajanjem staranja se spreminja tudi barva žganj. S svetlo rumene postopno postaja intenzivnejša in pridobi zlatorumene odtenke, nato jantarne, pri najdlje staranih žganjih pa mahagonijeve.The colour of the wine spirits also develops with ageing. From pale yellow, the colour deepens gradually to take on golden-yellow hues, or even amber and mahogany for the oldest wine spirits.
Fizikalne, kemijske in organoleptične lastnosti ter posebne značilnosti proizvoda v primerjavi z žganimi pijačami iste kategorijePhysical, chemical and organoleptic characteristics as well as specific characteristics of the product compared to spirit drinks of the same category
Žganje „Esprit de Cognac“ ima od 80- do 85-odstotni volumenski delež alkohola.‘Esprit de Cognac’ has an alcoholic strength by volume of between 80 % and 85 %.
2.6.   Jedrnata opredelitev razmejenega geografskega območja2.6.   Concise definition of the geographical area
Vse faze proizvodnje za uporabo kontrolirane označbe porekla „Cognac“ ali „Eau-de-vie de Cognac“ ali „Eau-de-vie des Charentes“ potekajo na geografskem območju, prvotno razmejenem z odlokom z dne 1. maja 1909, kakor je bil spremenjen, ki na podlagi uradnega geografskega kodeksa z dne 1. januarja 2020 obsega ozemlje naslednjih občin:To qualify for the controlled designation of origin ‘Cognac’, ‘Eau-de-vie de Cognac’ or ‘Eau-de-vie des Charentes’, all stages of production must take place in the geographical area initially demarcated in the amended Decree of 1 May 1909, which covers the territory of the following municipalities, on the basis of the Official Geographic Code as at 1 January 2020:
občine departmaja Charente:Department of Charente, municipalities of:
  | Agris, Aigre, Ambérac, Ambleville, Anais, Angeac-Champagne, Angeac-Charente, Angeduc, Angoulême, Ars, Asnières-sur-Nouère, Aubeterre-sur-Dronne, Aunac-sur-Charente, Aussac-Vadalle, Baignes-Sainte-Radegonde, Balzac, Barbezières, Barbezieux-Saint-Hilaire, Bardenac, Barret, Bassac, Bazac, Bécheresse, Bellevigne, Bellon, Berneuil, Bessac, Bessé, Birac, Blanzaguet-Saint-Cybard, Boisbreteau, Boisné-La Tude, Bonnes, Bonneuil, Bors (kanton Tude-et-Lavalette), Bors (kanton Charente-Sud), Bouëx, Bourg-Charente, Bouteville, Boutiers-Saint-Trojan, Brettes, Bréville, Brie, Brie-sous-Barbezieux, Brie-sous-Chalais, Brossac, Bunzac, Cellettes, Chadurie, Chalais, Challignac, Champagne-Vigny, Champmillon, Champniers, Chantillac, La Chapelle, Charmé, Charras, Chassors, Châteaubernard, Châteauneuf-sur-Charente, Châtignac, Chazelles, Chenon, Cherves-Richemont, Chillac, Claix, Cognac, Combiers, Condéon, Coteaux-du-Blanzacais, Coulgens, Coulonges, Courbillac, Courcôme, Courgeac, Courlac, La Couronne, Criteuil-la-Magdeleine, Curac, Deviat, Dignac, Dirac, Douzat, Ébréon, Échallat, Édon, Les Essards, Étriac, Feuillade, Fléac, Fleurac, Fontclaireau, Fontenille, Fouquebrune, Fouqueure, Foussignac, Garat, Gardes-le-Pontaroux, Genac-Bignac, Gensac-la-Pallue, Genté, Gimeux, Gond-Pontouvre, Les Gours, Grassac, Graves-Saint-Amant, Guimps, Guizengeard, Gurat, Hiersac, Houlette, L'Isle-d'Espagnac, Jarnac, Jauldes, Javrezac, Juignac, Juillac-le-Coq, Juillé, Julienne, Lachaise, Ladiville, Lagarde-sur-le-Né, Laprade, Lichères, Ligné, Lignières-Sonneville, Linars, Longré, Lonnes, Louzac-Saint-André, Lupsault, Luxé, Magnac-Lavalette-Villars, Magnac-sur-Touvre, Maine-de-Boixe, Mainxe-Gondeville, Mainzac, Mansle, Marcillac-Lanville, Mareuil, Marsac, Marthon, Médillac, Mérignac, Merpins, Mesnac, Les Métairies, Mons, Montboyer, Montignac-Charente, Montignac-le-Coq, Montmérac, Montmoreau, Mornac, Mosnac, Moulidars, Mouthiers-sur-Boëme, Mouton, Moutonneau, Nabinaud, Nanclars, Nercillac, Nersac, Nonac, Oradour, Oriolles, Orival, Palluaud, Passirac, Pérignac, Pillac, Plassac-Rouffiac, Poullignac, Poursac, Pranzac, Puymoyen, Puyréaux, Raix, Ranville-Breuillaud, Reignac, Réparsac, Rioux-Martin, Rivières, La Rochefoucauld-en-Angoumois, La Rochette, Ronsenac, Rouffiac, Rougnac, Rouillac, Roullet-Saint-Estèphe, Ruelle-sur-Touvre, Saint-Amant-de-Boixe, Saint-Amant-de-Nouère, Saint-Aulais-la-Chapelle, Saint-Avit, Saint-Bonnet, Saint-Brice, Saint-Ciers-sur-Bonnieure, Saint-Cybardeaux, Saint-Félix, Saint-Fort-sur-le-Né, Saint-Fraigne, Saint-Front, Saint-Genis-d'Hiersac, Saint-Germain-de-Montbron, Saint-Groux, Saint-Laurent-de-Cognac, Saint-Laurent-des-Combes, Saint-Martial, Saint-Médard, Saint-Même-les-Carrières, Saint-Michel, Saint-Palais-du-Né, Saint-Preuil, Saint-Quentin-de-Chalais, Saint-Romain, Saint-Saturnin, Sainte-Sévère, Saint-Séverin, Saint-Simeux, Saint-Simon, Sainte-Souline, Saint-Sulpice-de-Cognac, Saint-Vallier, Saint-Yrieix-sur-Charente, Salles-d'Angles, Salles-de-Barbezieux, Salles-de-Villefagnan, Salles-Lavalette, Sauvignac, Segonzac, Sers, Sigogne, Sireuil, Souffrignac, Souvigné, Soyaux, Le Tâtre, Torsac, Tourriers, Touvérac, Touvre, Triac-Lautrait, Trois-Palis, Tusson, Val-d'Auge, Val-de-Bonnieure, Val des Vignes, Valence, Vars, Vaux-Lavalette, Vaux-Rouillac, Verdille, Verrières, Verteuil-sur-Charente, Vervant, Vibrac, Vignolles, Moulins-sur-Tardoire, Villebois-Lavalette, Villefagnan, Villejoubert, Villognon, Vindelle, Vœuil-et-Giget, Vouharte, Voulgézac, Vouzan, Xambes in Yviers;  | Agris, Aigre, Ambérac, Ambleville, Anais, Angeac-Champagne, Angeac-Charente, Angeduc, Angoulême, Ars, Asnières-sur-Nouère, Aubeterre-sur-Dronne, Aunac-sur-Charente, Aussac-Vadalle, Baignes-Sainte-Radegonde, Balzac, Barbezières, Barbezieux-Saint-Hilaire, Bardenac, Barret, Bassac, Bazac, Bécheresse, Bellevigne, Bellon, Berneuil, Bessac, Bessé, Birac, Blanzaguet-Saint-Cybard, Boisbreteau, Boisné-La Tude, Bonnes, Bonneuil, Bors (Canton of Tude-et-Lavalette), Bors (Canton of Charente-Sud), Bouëx, Bourg-Charente, Bouteville, Boutiers-Saint-Trojan, Brettes, Bréville, Brie, Brie-sous-Barbezieux, Brie-sous-Chalais, Brossac, Bunzac, Cellettes, Chadurie, Chalais, Challignac, Champagne-Vigny, Champmillon, Champniers, Chantillac, La Chapelle, Charmé, Charras, Chassors, Châteaubernard, Châteauneuf-sur-Charente, Châtignac, Chazelles, Chenon, Cherves-Richemont, Chillac, Claix, Cognac, Combiers, Condéon, Coteaux-du-Blanzacais, Coulgens, Coulonges, Courbillac, Courcôme, Courgeac, Courlac, La Couronne, Criteuil-la-Magdeleine, Curac, Deviat, Dignac, Dirac, Douzat, Ébréon, Échallat, Édon, Les Essards, Étriac, Feuillade, Fléac, Fleurac, Fontclaireau, Fontenille, Fouquebrune, Fouqueure, Foussignac, Garat, Gardes-le-Pontaroux, Genac-Bignac, Gensac-la-Pallue, Genté, Gimeux, Gond-Pontouvre, Les Gours, Grassac, Graves-Saint-Amant, Guimps, Guizengeard, Gurat, Hiersac, Houlette, L’Isle-d’Espagnac, Jarnac, Jauldes, Javrezac, Juignac, Juillac-le-Coq, Juillé, Julienne, Lachaise, Ladiville, Lagarde-sur-le-Né, Laprade, Lichères, Ligné, Lignières-Sonneville, Linars, Longré, Lonnes, Louzac-Saint-André, Lupsault, Luxé, Magnac-Lavalette-Villars, Magnac-sur-Touvre, Maine-de-Boixe, Mainxe-Gondeville, Mainzac, Mansle, Marcillac-Lanville, Mareuil, Marsac, Marthon, Médillac, Mérignac, Merpins, Mesnac, Les Métairies, Mons, Montboyer, Montignac-Charente, Montignac-le-Coq, Montmérac, Montmoreau, Mornac, Mosnac, Moulidars, Mouthiers-sur-Boëme, Mouton, Moutonneau, Nabinaud, Nanclars, Nercillac, Nersac, Nonac, Oradour, Oriolles, Orival, Palluaud, Passirac, Pérignac, Pillac, Plassac-Rouffiac, Poullignac, Poursac, Pranzac, Puymoyen, Puyréaux, Raix, Ranville-Breuillaud, Reignac, Réparsac, Rioux-Martin, Rivières, La Rochefoucauld-en-Angoumois, La Rochette, Ronsenac, Rouffiac, Rougnac, Rouillac, Roullet-Saint-Estèphe, Ruelle-sur-Touvre, Saint-Amant-de-Boixe, Saint-Amant-de-Nouère, Saint-Aulais-la-Chapelle, Saint-Avit, Saint-Bonnet, Saint-Brice, Saint-Ciers-sur-Bonnieure, Saint-Cybardeaux, Saint-Félix, Saint-Fort-sur-le-Né, Saint-Fraigne, Saint-Front, Saint-Genis-d’Hiersac, Saint-Germain-de-Montbron, Saint-Groux, Saint-Laurent-de-Cognac, Saint-Laurent-des-Combes, Saint-Martial, Saint-Médard, Saint-Même-les-Carrières, Saint-Michel, Saint-Palais-du-Né, Saint-Preuil, Saint-Quentin-de-Chalais, Saint-Romain, Saint-Saturnin, Sainte-Sévère, Saint-Séverin, Saint-Simeux, Saint-Simon, Sainte-Souline, Saint-Sulpice-de-Cognac, Saint-Vallier, Saint-Yrieix-sur-Charente, Salles-d’Angles, Salles-de-Barbezieux, Salles-de-Villefagnan, Salles-Lavalette, Sauvignac, Segonzac, Sers, Sigogne, Sireuil, Souffrignac, Souvigné, Soyaux, Le Tâtre, Torsac, Tourriers, Touvérac, Touvre, Triac-Lautrait, Trois-Palis, Tusson, Val-d’Auge, Val-de-Bonnieure, Val des Vignes, Valence, Vars, Vaux-Lavalette, Vaux-Rouillac, Verdille, Verrières, Verteuil-sur-Charente, Vervant, Vibrac, Vignolles, Moulins-sur-Tardoire, Villebois-Lavalette, Villefagnan, Villejoubert, Villognon, Vindelle, Vœuil-et-Giget, Vouharte, Voulgézac, Vouzan, Xambes, Yviers.
občine departmaja Charente-Maritime:Department of Charente-Maritime, municipalities of:
  | Agudelle, Aigrefeuille-d'Aunis, Ile d’Aix, Allas-Bocage, Allas-Champagne, Anais, Angliers, Angoulins, Annepont, Annezay, Antezant-la-Chapelle, Arces, Archiac, Archingeay, Ardillières, Ars-en-Ré, Arthenac, Arvert, Asnières-la-Giraud, Aujac, Aulnay, Aumagne, Authon-Ébéon, Avy, Aytré, Bagnizeau, Balanzac, Ballans, Ballon, La Barde, Barzan, Bazauges, Beaugeay, Beauvais-sur-Matha, Bedenac, Belluire, Benon, Bercloux, Bernay-Saint-Martin, Berneuil, Beurlay, Bignay, Biron, Blanzac-lès-Matha, Blanzay-sur-Boutonne, Bois, Le Bois-Plage-en-Ré, Boisredon, Bords, Boresse-et-Martron, Boscamnant, Bougneau, Bouhet, Bourcefranc-le-Chapus, Bourgneuf, Boutenac-Touvent, Bran, La Brée-les-Bains, Bresdon, Breuil-la-Réorte, Breuillet, Breuil-Magné, Brie-sous-Archiac, Brie-sous-Matha, Brie-sous-Mortagne, Brives-sur-Charente, Brizambourg, La Brousse, Burie, Bussac-sur-Charente, Bussac-Forêt, Cabariot, Celles, Cercoux, Chadenac, Chaillevette, Chambon, Chamouillac, Champagnac, Champagne, Champagnolles, Champdolent, Chaniers, Chantemerle-sur-la-Soie, La Chapelle-des-Pots, Chartuzac, Le Château-d'Oléron, Châtelaillon-Plage, Chatenet, Chaunac, Le Chay, Chenac-Saint-Seurin-d'Uzet, Chepniers, Chérac, Cherbonnières, Chermignac, Chevanceaux, Chives, Cierzac, Ciré-d'Aunis, Clam, Clavette, Clérac, Clion, La Clisse, La Clotte, Coivert, Colombiers, Consac, Contré, Corignac, Corme-Écluse, Corme-Royal, La Couarde-sur-Mer, Coulonges, Courant, Courcelles, Courcerac, Courçon, Courcoury, Courpignac, Coux, Cozes, Cramchaban, Cravans, Crazannes, Cressé, Croix-Chapeau, La Croix-Comtesse, Dampierre-sur-Boutonne, La Devise, Dœuil-sur-le-Mignon, Dolus-d'Oléron, Dompierre-sur-Charente, Dompierre-sur-Mer, Le Douhet, Échebrune, Échillais, Écoyeux, Écurat, Les Éduts, Les Églises-d'Argenteuil, L'Éguille, Épargnes, Esnandes, Les Essards, Étaules, Expiremont, Fenioux, Ferrières, Fléac-sur-Seugne, Floirac, La Flotte, Fontaine-Chalendray, Fontaines-d'Ozillac, Fontcouverte, Fontenet, Forges, Le Fouilloux, Fouras, Geay, Gémozac, La Genétouze, Genouillé, Germignac, Gibourne, Le Gicq, Givrezac, Les Gonds, Gourvillette, Le Grand-Village-Plage, Grandjean, La Grève-sur-Mignon, Grézac, La Gripperie-Saint-Symphorien, Le Gua, Le Gué-d'Alleré, Guitinières, Haimps, L'Houmeau, La Jard, Jarnac-Champagne, La Jarne, La Jarrie, La Jarrie-Audouin, Jazennes, Jonzac, Juicq, Jussas, Lagord, La Laigne, Landes, Landrais, Léoville, Loire-les-Marais, Loiré-sur-Nie, Loix, Longèves, Lonzac, Lorignac, Loulay, Louzignac, Lozay, Luchat, Lussac, Lussant, Macqueville, Marennes-Hiers-Brouage, Marignac, Marsais, Marsilly, Massac, Matha, Les Mathes, Mazeray, Mazerolles, Médis, Mérignac, Meschers-sur-Gironde, Messac, Meursac, Meux, Migré, Migron, Mirambeau, Moëze, Mons, Montendre, Montguyon, Montils, Montlieu-la-Garde, Montpellier-de-Médillan, Montroy, Moragne, Mornac-sur-Seudre, Mortagne-sur-Gironde, Mortiers, Mosnac, Le Mung, Muron, Nachamps, Nancras, Nantillé, Néré, Neuillac, Neulles, Neuvicq, Neuvicq-le-Château, Nieul-lès-Saintes, Nieul-le-Virouil, Nieul-sur-Mer, Nieulle-sur-Seudre, Les Nouillers, Nuaillé-d'Aunis, Nuaillé-sur-Boutonne, Orignolles, Ozillac, Paillé, Pérignac, Périgny, Pessines, Le Pin, Essouvert, Pisany, Plassac, Plassay, Polignac, Pommiers-Moulons, Pons, Pont-l'Abbé-d'Arnoult, Port-d'Envaux, Port-des-Barques, Les Portes-en-Ré, Pouillac, Poursay-Garnaud, Préguillac, Prignac, Puilboreau, Puy-du-Lac, Puyravault, Puyrolland, Réaux sur Trèfle, Rétaud, Rivedoux-Plage, Rioux, Rochefort, La Rochelle, Romazières, Romegoux, Rouffiac, Rouffignac, Royan, Sablonceaux, Saint-Agnant, Saint-Aigulin, Saint-André-de-Lidon, Saint-Augustin, Saint-Bonnet-sur-Gironde, Saint-Bris-des-Bois, Saint-Césaire, Saint-Christophe, Saint-Ciers-Champagne, Saint-Ciers-du-Taillon, Saint-Clément-des-Baleines, Sainte-Colombe, Saint-Coutant-le-Grand, Saint-Crépin, Saint-Cyr-du-Doret, Saint-Denis-d'Oléron, Saint-Dizant-du-Bois, Saint-Dizant-du-Gua, Saint-Eugène, Saint-Félix, Saint-Fort-sur-Gironde, Saint-Froult, Sainte-Gemme, Saint-Genis-de-Saintonge, Saint-Georges-Antignac, Saint-Georges-de-Didonne, Saint-Georges-de-Longuepierre, Saint-Georges-des-Agoûts, Saint-Georges-des-Coteaux, Saint-Georges-d'Oléron, Saint-Georges-du-Bois, Saint-Germain-de-Lusignan, Saint-Germain-de-Vibrac, Saint-Germain-du-Seudre, Saint-Grégoire-d'Ardennes, Saint-Hilaire-de-Villefranche, Saint-Hilaire-du-Bois, Saint-Hippolyte, Saint-Jean-d'Angély, Saint-Jean-d'Angle, Saint-Jean-de-Liversay, Saint-Julien-de-l'Escap, Saint-Just-Luzac, Saint-Laurent-de-la-Prée, Saint-Léger, Sainte-Lheurine, Saint-Loup, Saint-Maigrin, Saint-Mandé-sur-Brédoire, Saint-Mard, Sainte-Marie-de-Ré, Saint-Martial, Saint-Martial-de-Mirambeau, Saint-Martial-de-Vitaterne, Saint-Martial-sur-Né, Saint-Martin-d'Ary, Saint-Martin-de-Coux, Saint-Martin-de-Juillers, Saint-Martin-de-Ré, Saint-Médard, Saint-Médard-d'Aunis, Sainte-Même, Saint-Nazaire-sur-Charente, Saint-Ouen-d'Aunis, Saint-Ouen-la-Thène, Saint-Palais-de-Négrignac, Saint-Palais-de-Phiolin, Saint-Palais-sur-Mer, Saint-Pardoult, Saint-Pierre-La-Noue, Saint-Pierre-d'Amilly, Saint-Pierre-de-Juillers, Saint-Pierre-de-l'Isle, Saint-Pierre-d'Oléron, Saint-Pierre-du-Palais, Saint-Porchaire, Saint-Quantin-de-Rançanne, Sainte-Radegonde, Sainte-Ramée, Saint-Rogatien, Saint-Romain-de-Benet, Saint-Saturnin-du-Bois, Saint-Sauvant, Saint-Sauveur-d'Aunis, Saint-Savinien, Saint-Seurin-de-Palenne, Saint-Sever-de-Saintonge, Saint-Séverin-sur-Boutonne, Saint-Sigismond-de-Clermont, Saint-Simon-de-Bordes, Saint-Simon-de-Pellouaille, Saint-Sorlin-de-Conac, Saint-Sornin, Sainte-Soulle, Saint-Sulpice-d'Arnoult, Saint-Sulpice-de-Royan, Saint-Thomas-de-Conac, Saint-Trojan-les-Bains, Saint-Vaize, Saint-Vivien, Saint-Xandre, Saintes, Saleignes, Salignac-de-Mirambeau, Salignac-sur-Charente, Salles-sur-Mer, Saujon, Seigné, Semillac, Semoussac, Semussac, Le Seure, Siecq, Sonnac, Soubise, Soubran, Soulignonne, Souméras, Sousmoulins, Surgères, Taillant, Taillebourg, Talmont-sur-Gironde, Tanzac, Ternant, Tesson, Thaims, Thairé, Thénac, Thézac, Thors, Le Thou, Tonnay-Boutonne, Tonnay-Charente, Torxé, Les Touches-de-Périgny, La Tremblade, Trizay, Tugéras-Saint-Maurice, La Vallée, Vanzac, Varaize, Varzay, Vaux-sur-Mer, Vénérand, Vergeroux, Vergné, La Vergne, Vérines, Vervant, Vibrac, Villars-en-Pons, Villars-les-Bois, La Villedieu, Villedoux, Villemorin, Villeneuve-la-Comtesse, Villexavier, Villiers-Couture, Vinax, Virollet, Virson, Voissay, Vouhé in Yves;  | Agudelle, Aigrefeuille-d’Aunis, Ile d’Aix, Allas-Bocage, Allas-Champagne, Anais, Angliers, Angoulins, Annepont, Annezay, Antezant-la-Chapelle, Arces, Archiac, Archingeay, Ardillières, Ars-en-Ré, Arthenac, Arvert, Asnières-la-Giraud, Aujac, Aulnay, Aumagne, Authon-Ébéon, Avy, Aytré, Bagnizeau, Balanzac, Ballans, Ballon, La Barde, Barzan, Bazauges, Beaugeay, Beauvais-sur-Matha, Bedenac, Belluire, Benon, Bercloux, Bernay-Saint-Martin, Berneuil, Beurlay, Bignay, Biron, Blanzac-lès-Matha, Blanzay-sur-Boutonne, Bois, Le Bois-Plage-en-Ré, Boisredon, Bords, Boresse-et-Martron, Boscamnant, Bougneau, Bouhet, Bourcefranc-le-Chapus, Bourgneuf, Boutenac-Touvent, Bran, La Brée-les-Bains, Bresdon, Breuil-la-Réorte, Breuillet, Breuil-Magné, Brie-sous-Archiac, Brie-sous-Matha, Brie-sous-Mortagne, Brives-sur-Charente, Brizambourg, La Brousse, Burie, Bussac-sur-Charente, Bussac-Forêt, Cabariot, Celles, Cercoux, Chadenac, Chaillevette, Chambon, Chamouillac, Champagnac, Champagne, Champagnolles, Champdolent, Chaniers, Chantemerle-sur-la-Soie, La Chapelle-des-Pots, Chartuzac, Le Château-d’Oléron, Châtelaillon-Plage, Chatenet, Chaunac, Le Chay, Chenac-Saint-Seurin-d’Uzet, Chepniers, Chérac, Cherbonnières, Chermignac, Chevanceaux, Chives, Cierzac, Ciré-d’Aunis, Clam, Clavette, Clérac, Clion, La Clisse, La Clotte, Coivert, Colombiers, Consac, Contré, Corignac, Corme-Écluse, Corme-Royal, La Couarde-sur-Mer, Coulonges, Courant, Courcelles, Courcerac, Courçon, Courcoury, Courpignac, Coux, Cozes, Cramchaban, Cravans, Crazannes, Cressé, Croix-Chapeau, La Croix-Comtesse, Dampierre-sur-Boutonne, La Devise, Dœuil-sur-le-Mignon, Dolus-d’Oléron, Dompierre-sur-Charente, Dompierre-sur-Mer, Le Douhet, Échebrune, Échillais, Écoyeux, Écurat, Les Éduts, Les Églises-d’Argenteuil, L’Éguille, Épargnes, Esnandes, Les Essards, Étaules, Expiremont, Fenioux, Ferrières, Fléac-sur-Seugne, Floirac, La Flotte, Fontaine-Chalendray, Fontaines-d’Ozillac, Fontcouverte, Fontenet, Forges, Le Fouilloux, Fouras, Geay, Gémozac, La Genétouze, Genouillé, Germignac, Gibourne, Le Gicq, Givrezac, Les Gonds, Gourvillette, Le Grand-Village-Plage, Grandjean, La Grève-sur-Mignon, Grézac, La Gripperie-Saint-Symphorien, Le Gua, Le Gué-d’Alleré, Guitinières, Haimps, L’Houmeau, La Jard, Jarnac-Champagne, La Jarne, La Jarrie, La Jarrie-Audouin, Jazennes, Jonzac, Juicq, Jussas, Lagord, La Laigne, Landes, Landrais, Léoville, Loire-les-Marais, Loiré-sur-Nie, Loix, Longèves, Lonzac, Lorignac, Loulay, Louzignac, Lozay, Luchat, Lussac, Lussant, Macqueville, Marennes-Hiers-Brouage, Marignac, Marsais, Marsilly, Massac, Matha, Les Mathes, Mazeray, Mazerolles, Médis, Mérignac, Meschers-sur-Gironde, Messac, Meursac, Meux, Migré, Migron, Mirambeau, Moëze, Mons, Montendre, Montguyon, Montils, Montlieu-la-Garde, Montpellier-de-Médillan, Montroy, Moragne, Mornac-sur-Seudre, Mortagne-sur-Gironde, Mortiers, Mosnac, Le Mung, Muron, Nachamps, Nancras, Nantillé, Néré, Neuillac, Neulles, Neuvicq, Neuvicq-le-Château, Nieul-lès-Saintes, Nieul-le-Virouil, Nieul-sur-Mer, Nieulle-sur-Seudre, Les Nouillers, Nuaillé-d’Aunis, Nuaillé-sur-Boutonne, Orignolles, Ozillac, Paillé, Pérignac, Périgny, Pessines, Le Pin, Essouvert, Pisany, Plassac, Plassay, Polignac, Pommiers-Moulons, Pons, Pont-l’Abbé-d’Arnoult, Port-d’Envaux, Port-des-Barques, Les Portes-en-Ré, Pouillac, Poursay-Garnaud, Préguillac, Prignac, Puilboreau, Puy-du-Lac, Puyravault, Puyrolland, Réaux sur Trèfle, Rétaud, Rivedoux-Plage, Rioux, Rochefort, La Rochelle, Romazières, Romegoux, Rouffiac, Rouffignac, Royan, Sablonceaux, Saint-Agnant, Saint-Aigulin, Saint-André-de-Lidon, Saint-Augustin, Saint-Bonnet-sur-Gironde, Saint-Bris-des-Bois, Saint-Césaire, Saint-Christophe, Saint-Ciers-Champagne, Saint-Ciers-du-Taillon, Saint-Clément-des-Baleines, Sainte-Colombe, Saint-Coutant-le-Grand, Saint-Crépin, Saint-Cyr-du-Doret, Saint-Denis-d’Oléron, Saint-Dizant-du-Bois, Saint-Dizant-du-Gua, Saint-Eugène, Saint-Félix, Saint-Fort-sur-Gironde, Saint-Froult, Sainte-Gemme, Saint-Genis-de-Saintonge, Saint-Georges-Antignac, Saint-Georges-de-Didonne, Saint-Georges-de-Longuepierre, Saint-Georges-des-Agoûts, Saint-Georges-des-Coteaux, Saint-Georges-d’Oléron, Saint-Georges-du-Bois, Saint-Germain-de-Lusignan, Saint-Germain-de-Vibrac, Saint-Germain-du-Seudre, Saint-Grégoire-d’Ardennes, Saint-Hilaire-de-Villefranche, Saint-Hilaire-du-Bois, Saint-Hippolyte, Saint-Jean-d’Angély, Saint-Jean-d’Angle, Saint-Jean-de-Liversay, Saint-Julien-de-l’Escap, Saint-Just-Luzac, Saint-Laurent-de-la-Prée, Saint-Léger, Sainte-Lheurine, Saint-Loup, Saint-Maigrin, Saint-Mandé-sur-Brédoire, Saint-Mard, Sainte-Marie-de-Ré, Saint-Martial, Saint-Martial-de-Mirambeau, Saint-Martial-de-Vitaterne, Saint-Martial-sur-Né, Saint-Martin-d’Ary, Saint-Martin-de-Coux, Saint-Martin-de-Juillers, Saint-Martin-de-Ré, Saint-Médard, Saint-Médard-d’Aunis, Sainte-Même, Saint-Nazaire-sur-Charente, Saint-Ouen-d’Aunis, Saint-Ouen-la-Thène, Saint-Palais-de-Négrignac, Saint-Palais-de-Phiolin, Saint-Palais-sur-Mer, Saint-Pardoult, Saint-Pierre-La-Noue, Saint-Pierre-d’Amilly, Saint-Pierre-de-Juillers, Saint-Pierre-de-l’Isle, Saint-Pierre-d’Oléron, Saint-Pierre-du-Palais, Saint-Porchaire, Saint-Quantin-de-Rançanne, Sainte-Radegonde, Sainte-Ramée, Saint-Rogatien, Saint-Romain-de-Benet, Saint-Saturnin-du-Bois, Saint-Sauvant, Saint-Sauveur-d’Aunis, Saint-Savinien, Saint-Seurin-de-Palenne, Saint-Sever-de-Saintonge, Saint-Séverin-sur-Boutonne, Saint-Sigismond-de-Clermont, Saint-Simon-de-Bordes, Saint-Simon-de-Pellouaille, Saint-Sorlin-de-Conac, Saint-Sornin, Sainte-Soulle, Saint-Sulpice-d’Arnoult, Saint-Sulpice-de-Royan, Saint-Thomas-de-Conac, Saint-Trojan-les-Bains, Saint-Vaize, Saint-Vivien, Saint-Xandre, Saintes, Saleignes, Salignac-de-Mirambeau, Salignac-sur-Charente, Salles-sur-Mer, Saujon, Seigné, Semillac, Semoussac, Semussac, Le Seure, Siecq, Sonnac, Soubise, Soubran, Soulignonne, Souméras, Sousmoulins, Surgères, Taillant, Taillebourg, Talmont-sur-Gironde, Tanzac, Ternant, Tesson, Thaims, Thairé, Thénac, Thézac, Thors, Le Thou, Tonnay-Boutonne, Tonnay-Charente, Torxé, Les Touches-de-Périgny, La Tremblade, Trizay, Tugéras-Saint-Maurice, La Vallée, Vanzac, Varaize, Varzay, Vaux-sur-Mer, Vénéfrand, Vergeroux, Vergné, La Vergne, Vérines, Vervant, Vibrac, Villars-en-Pons, Villars-les-Bois, La Villedieu, Villedoux, Villemorin, Villeneuve-la-Comtesse, Villexavier, Villiers-Couture, Vinax, Virollet, Virson, Voissay, Vouhé, Yves.
občine departmaja Dordogne:Department of Dordogne, municipalities of:
  | Parcoul-Chenaud, La Roche-Chalais in Saint Aulaye-Puymangou;  | Parcoul-Chenaud, La Roche-Chalais, Saint Aulaye-Puymangou.
občine departmaja Deux-Sèvres:Department of Deux-Sèvres, municipalities of:
  | Beauvoir-sur-Niort, Le Bourdet, La Foye-Monjault, Granzay-Gript, Mauzé-sur-le-Mignon, Plaine-d'Argenson, Prin-Deyrançon, La Rochénard, Val-du-Mignon in Le Vert.  | Beauvoir-sur-Niort, Le Bourdet, La Foye-Monjault, Granzay-Gript, Mauzé-sur-le-Mignon, Plaine-d’Argenson, Prin-Deyrançon, La Rochénard, Val-du-Mignon, Le Vert.
Zemljevidi geografskega območja so na voljo na spletnem mestu nacionalnega inštituta za poreklo in kakovost (Institut national de l‘origine et de la qualité).Maps of the geographical area can be consulted on the website of the National Institute of Origin and Quality (Institut national de l’origine et de la qualité – INAO).
2.7.   Območje NUTS2.7.   NUTS area
1. | FR531 – Charente1. | FR531 — Charente
2. | FR532 – Charente-Maritime2. | FR532 — Charente-Maritime
3. | FR53 – Poitou-Charentes3. | FR53 — Poitou-Charentes
4. | FR533 – Deux-Sèvres4. | FR533 — Deux-Sèvres
5. | FR6 – SUD-OUEST5. | FR6 — SUD-OUEST
6. | FR5 – OUEST6. | FR5 — OUEST
7. | FR611 – Dordogne7. | FR611 — Dordogne
8. | FR – FRANCIJA8. | FR — FRANCE
2.8.   Metoda proizvodnje žgane pijače2.8.   Method of production of the spirit drink
Vina za proizvodnjo žganj so pridelana iz naslednjih sort vinske trte:The wines intended for the production of the wine spirits are obtained from the following grape varieties:
— | colombard B, folle blanche B, montils B, sémillon B, ugni blanc B,— | Colombard B, Folle Blanche B, Montils B, Sémillon B, Ugni Blanc B;
— | folignan B, ki predstavlja največ 10 % trsnega izbora.— | Folignan B, accounting for a maximum of 10 % of the vine varieties used.
(a)   Gostota zasaditvea)   Planting density
Najmanjša gostota zasaditve vinske trte je 2 200 trsov na hektar.The minimum planting density of the vines is 2 200 plants per hectare.
(b)   Razdaljab)   Spacing
Največja razdalja med vrstami vinske trte je 3,50 metra.The maximum spacing between the vine rows is 3.50 m.
(c)   Vrsta rezic)   Pruning
Rez je obvezna vsako leto. Dovoljeni so vsi načini rezi.Pruning must be performed each year. All pruning methods are allowed.
(d)   Število očes na hektard)   Number of buds per hectare
Število očes je omejeno na 80 000 očes na hektar.The number of buds is limited to 80 000 per hectare.
(e)   Začetek uporabe pridelka mladih trte)   First production of young vines
Kontrolirana označba porekla „Cognac“ se lahko za žganja, ki izhajajo iz vin, pridelanih iz grozdja mladih trt, odobri šele od drugega leta po letu, v katerem so bile trte zasajene pred 31. julijem.Spirits made from wine from young vines may be granted the ‘Cognac’ controlled designation of origin only from the second year after planting, which must take place before 31 July.
(f)   Odmrli ali manjkajoči trsif)   Dead or missing vines
— | Za vinograde, pri katerih začetna gostota zasaditve ali gostota po koncu preoblikovanja parcele znaša največ 2 500 trsov na hektar, delež odmrlih ali manjkajočih trsov vinske trte, določen v členu D.645-4 zakonika o kmetijstvu in morskem ribištvu, znaša 20 %.— | For vineyards with a density not exceeding 2 500 vines per hectare at the time of planting or following transformation of the parcel, the percentage of dead or missing vines referred to in Article D.645-4 of the Rural and Maritime Fishing Code is set at 20 %.
— | Za vinograde, pri katerih začetna gostota zasaditve ali gostota po koncu preoblikovanja parcele znaša več kot 2 500 trsov na hektar in največ 2 900 trsov na hektar, delež odmrlih ali manjkajočih trsov vinske trte, določen v členu D.645-4 zakonika o kmetijstvu in morskem ribištvu, znaša 25 %.— | For vineyards with a density exceeding 2 500 vines per hectare but not exceeding 2 900 vines per hectare at the time of planting or following transformation, the percentage of dead or missing vines referred to in Article D.645-4 of the Rural and Maritime Fishing Code is set at 25 %.
— | Za vinograde, pri katerih začetna gostota zasaditve ali gostota po koncu preoblikovanja parcele znaša več kot 2 900 trsov na hektar, delež odmrlih ali manjkajočih trsov vinske trte, določen v členu D.645-4 zakonika o kmetijstvu in morskem ribištvu, znaša 35 %.— | For vineyards with a density exceeding 2 900 vines per hectare at the time of planting or following transformation, the percentage of dead or missing vines referred to in Article D.645-4 of the Rural and Maritime Fishing Code is set at 35 %.
(g)   Kmetijsko-okoljski ukrepig)   Agri-environmental measures
Popolno kemično zatiranje plevela na parcelah je prepovedano.Full chemical weed control on parcels is prohibited.
V vseh medvrstnih prostorih se zasajena ali naravna vegetacija nadzoruje z mehanskimi ali fizičnimi sredstvi.Between the rows, naturally occurring and/or planted vegetation is managed by mechanical or physical means.
Največji dovoljeni letni donos ustreza največji količini grozdja ali volumenskemu ekvivalentu vina ali mošta, pridobljenega na hektar, izraženemu v hektolitrih vina na hektar z 10-odstotnim referenčnim volumenskim deležem alkohola. Določen je z največjim donosom 160 hektolitrov vina na hektar z 10-odstotnim referenčnim volumenskim deležem alkohola.The maximum authorised annual yield corresponds to the maximum quantity of grapes or the equivalent in volume of wine or must harvested per hectare, expressed in hectolitres of wine per hectare at a reference alcoholic strength by volume of 10 %. It must not exceed an upper yield limit of 160 hectolitres of wine per hectare at a reference alcoholic strength by volume of 10 %.
Uporaba centrifugalnih lamelnih črpalk za premeščanje potrganega grozdja je prepovedana.The use of centrifugal vane pumps to transfer the grapes is prohibited.
Uporaba vijačne stiskalnice, imenovane kontinuirana stiskalnica, je prepovedana.The use of a press with an Archimedean screw, known as a continuous press, is prohibited.
Vse metode obogatitve so prepovedane.All enrichment methods are prohibited.
Uporaba žveplovega dioksida med vinifikacijo v času vrenja je prepovedana.The use of sulphur dioxide is prohibited during the fermentation periods of vinification.
Pri destilaciji imajo vina najmanj 7-odstotni in največ 12-odstotni volumenski delež alkohola. Njihova vsebnost hlapnih kislin je največ 12,25 miliekvivalenta na liter.At the time of distillation, the wines must have a minimum alcoholic strength by volume of 7 % and a maximum alcoholic strength by volume of 12 %. Their volatile acid content must not exceed 12.25 milliequivalents per litre.
(a)   Čas destilacijea)   Distillation period
Kontrolirana označba porekla „Cognac“ se lahko uporabi samo za žganja, pridobljena z destilacijo vin iz tekočega vinskega leta.Only wine spirits obtained by distilling wines from the current wine year may use the ‘Cognac’ controlled designation of origin.
Destilacija mora biti končana najpozneje 31. marca v letu, ki sledi trgatvi.Distillation must be completed by 31 March of the year following the harvest.
(b)   Načelo destilacijeb)   The principle of distillation
Destilacija se izvaja po načelu enostavne prekinjene destilacije, imenovane dvojna destilacija. Ta metoda je sestavljena iz dveh zaporednih faz, imenovanih „kuhanje“ (chauffes):Distillation is carried out according to the principle of single batch distillation with second distillation, known as repasse or double distillation. This method consists of a sequence of two distillation stages:
— | prvo „kuhanje“ se nanaša na destilacijo vina in omogoča pridobivanje surovega žganja (brouillis);— | the first distillation (première chauffe) involves the distillation of the wine, enabling the brouillis (raw distillate) to be obtained;
— | drugo „kuhanje“ ali „fino kuhanje“ se nanaša na destilacijo surovega žganja in omogoča pridobivanje žganja „Cognac“ po odstranitvi produktov z začetka in konca destilacije (imenovanih tudi flegmes);— | the second distillation (repasse or bonne chauffe) involves the distillation of the brouillis, enabling the ‘Cognac’ wine spirit to be obtained after removing the products from the beginning and end of distillation (the heads and tails);
— | med prvim ali drugim kuhanjem se lahko vinu ali surovemu žganju dodajo tudi frakcije z začetka ali konca predhodnih destilacij, ki se ne uporabijo kot žganje „Cognac“.— | during the first and second distillations, the heads and tails from previous distillations that were not retained as ‘Cognac’ wine spirit may be added to the wine or brouillis.
(c)   Opis materialov za destilacijoc)   Description of the distillation equipment
Destilacijska naprava, imenovana „charentais“, je sestavljena iz kotla, ki se segreva na odprtem ognju, klobuka, povezovalne cevi, z grelnikom vina ali brez njega, in spiralne cevi s hladilnikom.An alambic charentais (Charente pot still) consists of a boiler heated over a naked flame, a still head, a swan’s neck with or without a pre-heater, and a cooling coil.
Kotel, klobuk, povezovalna cev, spiralna cev in odprti nosilec alkoholometra so obvezno iz bakra.The boiler, still head, swan’s neck, cooling coil and open alcoholmeter holder must be made of copper.
Skupna prostornina kotla ne sme presegati 30 hektolitrov (s 5-odstotnim dovoljenim odstopanjem), pri posameznem kuhanju pa je lahko napolnjen do 25 hektolitrov (s 5-odstotnim dovoljenim odstopanjem).The total capacity of the boiler must not exceed 30 hectolitres (with a tolerance of 5 %), and the loading capacity is limited to 25 hectolitres (with a tolerance of 5 %) per distillation.
Kljub temu se lahko uporabljajo kotli s prostornino, ki presega največjo prostornino iz prejšnjega odstavka, če se uporabljajo izključno za prvo kuhanje za pridobivanje surovega žganja ter če je poleg tega izpolnjen pogoj, da skupna prostornina kotla ne presega 140 hektolitrov (s 5-odstotnim dovoljenim odstopanjem) in da je količina uporabljenega vina pri posameznem kuhanju omejena na 120 hektolitrov (s 5-odstotnim dovoljenim odstopanjem).However, boilers with a higher capacity than that set out in the previous paragraph may also be used, provided that they are used only for the first distillation to obtain the brouillis, that the total capacity of the boiler does not exceed 140 hectolitres (with a tolerance of 5 %), and that the volume of wine distilled is limited to 120 hectolitres (with a tolerance of 5 %) per distillation.
(d)   Delež alkohola v žganjud)   Alcoholic strength of the wine spirit
Po koncu dvojne destilacije volumenski delež alkohola v žganju v posodah za dnevno zbiranje ne sme presegati 73,7 % pri 20 °C.After the double distillation, the alcoholic strength by volume of the wine spirit must not exceed 73.7 % at 20 °C in the container where the day’s production of wine spirit is kept.
(e)   Pridelava žganja „Esprit de Cognac“e)   Making Esprit de Cognac
Ta proizvod se pridela po dodatni destilaciji pri drugem kuhanju v destilacijski napravi, kot je opisana zgoraj. Volumenski delež alkohola mora biti med 80 % in 85 %.This product is produced after an additional distillation of the second distillation in a still as described above. Its alcoholic strength by volume must be between 80 % and 85 %.
(f)   Destiliranje pri spremembi vinorodnega okolišaf)   Distillation method when there is a change of cru
Vinorodni okoliši (crus) pomenijo dopolnilna geografska imena, katerih geografsko območje je opredeljeno v delu, ki se nanaša na dodatne geografske označbe.The word cru refers to an additional geographical name whose geographical area is defined in the section on additional geographical indications.
Kadar se destilacija nanaša na vina, proizvedena iz pridelka različnih vinorodnih okolišev, se lahko frakcije z začetka in konca destilacije pri finem kuhanju vključijo v surovo žganje ali vina iz drugega vinorodnega okoliša le pod naslednjimi pogoji:When distillation involves wines from different crus, the heads and tails of the second distillation may be incorporated into the brouillis or into wines from another cru under the following conditions only:
— | pred spremembo je treba zadnje fino kuhanje pridelka, ki se trenutno destilira, izvesti z uporabo največ 33 % zmogljivosti destilarne, če vključuje vsaj tri destilacijske naprave;— | before the change, the final second distillation of the cru currently being distilled must be carried out using a maximum of 33 % of the distillery’s load capacity, if the distillery has at least three stills;
— | vključitev frakcij z začetka in konca destilacije pri finem kuhanju je omejena na največ 8 vol. % zmogljivosti uporabljene destilacijske naprave.— | the heads and tails of the second distillation incorporated must not exceed 8 % of the volume of the load of the still being used.
Zvrščanje žganj različnih starosti in profilov je postopek, ki je del pridelave žganja „Cognac“. Omogoča stalno pridobivanje proizvoda, ki ima želene natančno opredeljene in skladne organoleptične lastnosti.The blending of wine spirits of different ages and with different profiles is an inherent practice in the production of ‘Cognac’. It allows a product with the exact, harmonious organoleptic characteristics sought to be obtained consistently.
Dovoljene so le naslednje metode:Only the following methods are permitted:
— | prilagoditev barve s karamelom E150a (navadni karamel),— | adapting the colour using E150a caramel (plain caramel);
— | sladkanje s proizvodi iz točke 3a Priloge 1 k Uredbi (ES) št. 110/2008 za izpopolnitev končnega okusa,— | sweetening using the products set out in point 3(a) of Annex 1 to Regulation (EC) No 110/2008 in order to round off the final taste;
— | dodajanje poparka hrastovih sekancev v vroči vodi.— | the addition of an infusion of oak chips in warm water.
Njihov vpliv na potemnitev žganja je največ 4 vol. %. Potemnitev, izražena v vol. %, se izračuna kot razlika med dejanskim volumenskim deležem alkohola in bruto volumenskim deležem alkohola.Their effect on the obscuration of the wine spirit must not exceed 4 % by volume. Obscuration, expressed as % by volume, is obtained by calculating the difference between the actual alcoholic strength by volume and the gross alcoholic strength by volume.
Dodajanje poparka lesnih sekancev je tradicionalna metoda: vrsta uporabljenega lesa mora biti skladna s posodami za shranjevanje, navedenimi v specifikaciji proizvoda, po potrebi pa se poparek stabilizira z dodatkom žganja, ki ustreza namembnemu žganju.The addition of an infusion of wood chips constitutes a traditional method: the type of wood used is in keeping with that of the containers listed in the specification and, where applicable, the infusion is stabilised by adding a wine spirit corresponding to the target wine spirit.
Žganja „Cognac“ se starajo neprekinjeno izključno v hrastovih posodah.‘Cognac’ wine spirits are aged without interruption in oak containers only.
Žganja, namenjena za neposredno pitje, je treba starati vsaj dve leti. Ti prvi dve leti staranja potekata na zadevnem območju.To be made available for direct human consumption, these wine spirits must be aged for at least 2 years. The first 2 years of ageing must take place in the defined geographical area.
2.9.   Posebna pravila označevanja2.9.   Specific labelling rules
2.9.1.   Splošna pravila2.9.1.   General rules
Ime „Cognac“ se lahko uporabi brez besed „kontrolirana označba“, če se ne navezuje na nobeno dopolnilno geografsko ime.The name ‘Cognac’ may be used without the words appellation contrôlée [controlled designation] as long as it is not associated with any additional geographical name.
2.9.2.   Navedbe staranja2.9.2.   Terms relating to ageing
Najnižja starost odpremljenih žganj „Cognac“ mora znašati:The minimum age of the ‘Cognac’ wine spirits dispatched must correspond to:
— | dve leti za navedbe: „3 Etoiles“, „Sélection“, „VS“, „De Luxe“ in „Very Special“ ter „Millésime“;— | Compte 2 for the terms ‘3 Etoiles’, ‘Sélection’, ‘VS’, ‘De Luxe’ and ‘Very Special’, and ‘Millésime’;
— | tri leta za navedbe: „supérieur“, „Cuvée Supérieure“ in „Qualité Supérieure“;— | Compte 3 for the terms ‘supérieur’, ‘Cuvée Supérieure’, ‘Qualité Supérieure’;
— | štiri leta za navedbe: „V.S.O.P.“, „Réserve“, „Vieux“, „Rare“ in „Royal“;— | Compte 4 for the terms ‘V.S.O.P.’, ‘Réserve’, ‘Vieux’, ‘Rare’ and ‘Royal’;
— | pet let za navedbe: „Vieille Réserve“, „Réserve Rare“ in „Réserve Royale“;— | Compte 5 for the terms ‘Vieille Réserve’, ‘Réserve Rare’ and ‘Réserve Royale’;
— | šest let za navedbe: „Napoléon“, „Très Vieille Réserve“, „Très Vieux“, „Héritage“, „Très Rare“, „Excellence“ in „Suprême“;— | Compte 6 for the terms ‘Napoléon’, ‘Très Vieille Réserve’, ‘Très Vieux’, ‘Héritage’, ‘Très Rare’, ‘Excellence’ and ‘Suprême’;
— | deset let za navedbe: „XO“, „Hors d’âge“, „Extra“, „Ancestral“, „Ancêtre“, „Or“, „Gold“ in „Impérial“, „Extra Old“, „XXO“ ter „Extra Extra Old“.— | Compte 10 for the terms ‘XO’, ‘Hors d’âge’, ‘Extra’, ‘Ancestral’, ‘Ancêtre’, ‘Or’, ‘Gold’, and ‘Impérial’‘Extra Old’, ‘XXO’, ‘Extra Extra Old’.
— | Navedbi „XXO“ in „Extra Extra Old“ sta posebni navedbi, ki pomenita, da se je žganje staralo vsaj 14 let.— | The terms ‘XXO’ and ‘Extra Extra Old’ are specific terms given to wine spirits that have been aged for at least 14 years.
Razen sestavljenih navedb staranja, ki so naštete zgoraj in se navezujejo na določeno starost, uporaba več navedb staranja, ki pomenijo isto starost, na etiketi ne spremeni starosti odvzema.With the exception of the above compound ageing terms, which correspond to a particular compte (age count), the use of several terms designating the same age count on the same labelling does not alter the age count used.
Uporaba več navedb staranja pri označevanju, ki pomenijo različne starosti, obvezno pomeni odvzem pri najstarejši navedeni starosti.Where several ageing terms designating different age counts are used on the same labelling, the oldest age count takes precedence.
Označevanje z navedbami staranja in načini, na katere je izvedeno, kupca ali potrošnika ne smejo zavajati glede starosti in bistvenih lastnosti žganja „Cognac“.The use of ageing terms on the labelling and the way in which they are presented must not create confusion in the mind of the buyer or consumer as to the age and essential qualities of the ‘Cognac’.
2.10.   Opis povezave žgane pijače z geografskim poreklom, po potrebi vključno s posebnimi elementi opisa proizvoda ali metode proizvodnje, ki dokazujejo to povezavo2.10.   Description of the link between the spirit drink and its geographical origin, including, where appropriate, the specific elements of the product description or production method justifying the link
Žganja „Cognac“ imajo svojevrstno uravnoteženost in aromatično posebnost, ki izhajata iz upoštevanja vseh elementov specifikacije proizvoda za to označbo v zvezi z njihovim geografskim poreklom, trsnim izborom, obdelovanjem vinograda, postopki pridelave vin, njihovo destilacijo in staranjem žganja.‘Cognac’ wine spirits have a unique balance and aromatic typicity reflecting their compliance with all elements of the specification for the designation in terms of geographical origin, grape varieties, viticultural practices, winemaking techniques, distillation and ageing.
1.   Opis naravnih in človeških dejavnikov, ki prispevajo k povezavi z območjem1.   Description of the natural and human factors relevant to the link with the area
(a)   Podnebjea)   Climate
Razmejeno območje žganja „Cognac“, ki zajema skoraj celotni departma Charente-Maritime, velik del departmaja Charente in nekaj občin departmajev Dordogne in Deux-Sèvres, leži na severu akvitanske kotline, na meji z Atlantskim oceanom. Na zahodu se konča z bregovi reke Gironde in otokoma (Ré in Oléron), na vzhodu v smeri mesta Angoulême pa s prvimi obronki Centralnega masiva. Regijo prečka reka Charente, v katero se stekajo manjše reke: Né, Antenne, Seugne itd.The demarcated area for ‘Cognac’ – which covers almost all of the Charente-Maritime department, much of the Charente department and several municipalities of the Dordogne and Deux-Sèvres departments – lies to the north of the Aquitaine Basin, bordering the Atlantic Ocean. To the west, it is bordered by the Gironde Estuary and the islands of Ré and Oléron, and to the east, towards Angoulême, by the first foothills of the Massif Central. The Charente river runs through the region, with minor tributaries including the Né, Antenne and Seugne rivers.
Zmerno oceansko podnebje na tem območju je precej enotno, razen v obalnih regijah, kjer je več sonca in manjša temperaturna razlika. Čeprav so padavine obilnejše pozimi, lahko zaradi bližine oceana nastanejo v katerem koli delu leta. Zato je suša redka, kar omogoča redno preskrbo vinogradov z vodo. Povprečna letna temperatura je približno 13 °C, pri čemer so zime precej mile. Temperature zadostujejo za doseganje ustrezne zrelosti grozdja, vendar niso tako visoke, da bi ga ožgale.The temperate oceanic climate is fairly homogeneous, except for the coastal regions, which are sunnier and have a lower range of temperatures. Due to the proximity of the ocean, rain can fall at any time of year, although it is heavier in winter. Drought conditions are therefore rare, ensuring a regular water supply to the vines. The average annual temperature is approximately 13 °C, with fairly mild winters. Temperatures are sufficiently warm to ensure the proper ripening of the grapes, but not so hot that they burn.
(b)   Vinogradib)   The vineyards
Henri Coquand (1811–1881), profesor geologije, je sredi 19. stoletja geološko preučeval to regijo in skupaj s pokuševalcem potrdil razvrstitev različnih območij po kakovostiHenri Coquand (1811-1881), a geology professor, studied the geology of the region in the mid-19th century and, with the help of a wine taster, classified the various sub-regions on the basis of the quality of wine spirit their soils could produce.
Njuno delo je okoli leta 1860 privedlo do razmejitve različnih vinorodnih okolišev (crus) in je bilo podlaga za odlok z dne 13. januarja 1938 o razmejitvi teh vinorodnih okolišev. Dopolnilna geografska imena k označbi „Cognac“ se še vedno uporabljajo v obliki zgodovinskih imen: „Grande Champagne“, „Petite Champagne“, „Fine Champagne“, „Borderies“, „Fins bois“, „Bons Bois“, ki jim je treba dodati „Bois ordinaires“ ali „Bois à terroir“.Around 1860, their work led to the demarcation of various crus and formed the basis for the decree of 13 January 1938 demarcating these crus. The additional geographical names used for the ‘Cognac’ designation still bear their historical name: ‘Grande Champagne’, ‘Petite Champagne’, ‘Fine Champagne’, ‘Borderies’, ‘Fins bois’ and ‘Bons Bois’, as well as ‘Bois ordinaires’ and ‘Bois à terroir’.
Pojasniti je treba, da dopolnilno geografsko ime „Fine Champagne“ ne ustreza nobenemu ozemlju kot takemu.It should be noted that the additional geographical name ‘Fine Champagne’ does not correspond to any territory as such.
Uporablja se le za zvrst žganj, ki izhajajo izključno iz dveh dopolnilnih geografskih imen, in sicer „Grande Champagne“ in „Petite Champagne“, pri čemer vsebuje vsaj 50 % žganja, ki izhaja iz okoliša „Grande Champagne“.Its use is confined to a blend of wine spirits obtained exclusively from the two additional geographical names ‘Grande Champagne’ and ‘Petite Champagne’, with at least 50 % of the wine spirit obtained from ‘Grande Champagne’.
Po delu, opravljenem v tistem obdobju, so prevladujoča tla, ki so značilna za ta imena, razvrščena tako:According to studies carried out at that time, the dominant soil characteristics for these names are as follows:
— | Grande Champagne in Petite Champagne: precej plitva glinasto-apnenčasta tla na mehkih apnencih, kredasta, iz obdobja krede,— | ‘Grande Champagne’ and ‘Petite Champagne’: fairly shallow clay-limestone soils on soft, chalky limestone from the Cretaceous period;
— | Borderies: kremenasto-glinasta tla, s kremenom, ki izhaja iz razogljičenja apnenca,— | ‘Borderies’: siliceous-clay soils, with flint resulting from limestone decarbonation;
— | Fins Bois: tu prevladujejo groies, rdeča in zelo prodnata plitva glinasto-apnenčasta tla, trd apnenec iz jure, v preostalem delu pa zelo glinasta tla,— | ‘Fins Bois’: largely consisting of groies (shallow, red, very stony clay-limestone soils, from hard Jurassic limestone), with very clayey soils elsewhere;
— | Bois (Bons Bois, Bois ordinaires in Bois à terroirs): peščena tla na obalnih predelih, v nekaterih dolinah in v celotnem južnem delu vinogradov. To je pesek, ki ga je erozija prinesla s Centralnega masiva.— | The ‘Bois’ (‘Bons Bois’, ‘Bois ordinaires’ and ‘Bois à terroirs’): sandy soils in coastal areas, in some of the valleys and in the entire southern part of the vineyard area. The sands were brought here by erosion from the Massif Central.
Vinogradi za proizvodnjo žganja „Cognac“ danes pokrivajo približno 75 000 hektarov, kar je 95 % vinogradov na območju (kar je približno 9 % kmetijskih površin razmejenega območja). Najpogosteje zasajena sorta je ugni blanc: danes predstavlja skoraj 98 % vinogradov območja „Cognac“.Vineyards dedicated to the production of ‘Cognac’ now cover some 75 000 hectares, or 95 % of the area’s vineyards (and some 9 % of the agricultural area of the demarcated region). Ugni Blanc is the most widely planted grape variety; today, it accounts for almost 98 % of vines planted in Cognac.
(c)   Gospodarstvo, povezano z žganjem „Cognac“c)   The economy of Cognac
Gospodarstvo regije je zgodovinsko povezano z razcvetom žganja „Cognac“, okoli katerega so se razvili številni poklici in povezane panoge, tako da je nastala poklicna skupnost, ki je popolnoma osredotočena na pridelavo in trženje žganja „Cognac“.The region’s economy has historically been linked to the prosperity brought by the ‘Cognac’ trade, around which many related professions and industries have developed, forming a professional community entirely focused on the production and sale of ‘Cognac’.
Podjetja, povezana s proizvodnjo žganja „Cognac“ (približno 5 500 vinogradnikov, 110 poklicnih destilaterjev in 300 trgovcev), tvorijo poklicno skupnost približno 12 000 oseb: sodarji, kotlarji, steklarne, kartonaže, tiskarne in proizvajalci zamaškov, prevozniki, enološki laboratoriji, proizvajalci kmetijskega orodja itd.The companies involved in the production of ‘Cognac’ (some 5 500 winegrowers, 110 professional distillers and 300 merchants) form a strong professional community of around 12 000 people, including coopers, boilermakers, glassmaking, cardboard, printing and corking companies, transport firms, wine laboratories, and manufacturers of agricultural equipment.
2.   Zgodovinski vidiki dejavnikov povezave z območjem2.   Historical factors relating to the link with the area
Arheološke raziskave na območju Charentes so prinesle dokaz, da so se prvi vinogradniški nasadi pojavili že konec 1. stoletja n. št. Izkopavanja so pokazala, da je bila regija dobro opremljena s kmetijskimi zgradbami, zlasti vinogradniškimi, kar potrjuje proizvodnjo vina v regiji od časa prvega obdobja rimskega cesarstva.Archaeological research carried out in Charentes has provided evidence that the first vineyard plantations appeared as far back as the end of the first century AD. Furthermore, excavations have shown that the region was very well catered for in terms of farm buildings, particularly for winemaking, confirming that wine was being produced in the region as early as the High Roman Empire.
V srednjem veku se je v regiji zaradi reke Charente oblikovala miselnost, ki je bila ugodna za mednarodno trgovanje. Mesto Cognac je že slovelo po trgovini z vinom, skupaj z dejavnostjo skladiščenja soli, znano od 11. stoletja. Vina iz vinogradov Poitouja, ki so jih prevažale holandske ladje, ki so prišle po sol z atlantske obale, so bila cenjena v deželah ob Severnem morju.In the Middle Ages, a mentality well suited to international trade emerged in the region, thanks to the Charente river. The town of Cognac was already associated with the wine trade, in addition to the activities of its salt warehouse, which had been well known since the 11th century. Shipped by Dutch vessels which had come to collect salt from the Atlantic coast, wines from the Poitou vineyards became popular in the countries bordering the North Sea.
V 15. stoletju so se Holandci odločili, da bodo destilirali vina iz regije, da bi se bolje ohranila. V renesansi se je trgovina zelo razcvetela. Holandska plovila so prišla v Cognac in charentska pristanišča iskat sloveča vina iz okolišev „Champagne“ in „Borderies“.In the 15th century, the Dutch decided to distil the region’s wines so that they would keep better. By the Renaissance, trade was booming. Dutch vessels were coming to Cognac and the ports of the Charente in search of the renowned wines of the ‘Champagne’ and ‘Borderies’crus.
Vendar ta vina z majhnim deležem alkohola niso dobro prenašala dolgih potovanj po morju. Ker so Holandci obvladali znanje destilacije, so začeli pri sebi destilirati vino, da bi se bolje ohranilo. Imenovali so ga „brandwijn“ (kar pomeni dobesedno „žgano vino“), iz katerega je nastalo ime „brandy“, žganje iz vina.These low-alcohol wines suffered, however, from the long voyage by sea. Knowledge of the art of distillation prompted the Dutch to distil these wines in their own country, so that they would keep better. They called it brandwijn (literally ‘burnt wine’), which would go on to be called ‘brandy’, or wine spirit.
Na začetku 15. stoletja se je pojavila dvojna destilacija, ki je omogočila, da je proizvod potoval v obliki nespremenljivega žganja, ki je bilo veliko bolj koncentrirano kot vino. Prve destilacijske naprave, ki so jih Holandci namestili na območju Charente, so se pozneje postopno razvijale; lokalni prebivalci so se jih naučili uporabljati in so izboljšali tehnologijo s postopkom dvojne destilacije.Double distillation appeared at the start of the 15th century, enabling the product to be transported as a stable spirit that was much more concentrated than wine. Brought to the Charente by the Dutch, the first stills were gradually modified; the people of the Charente would master and improve on the technique with the double distillation process.
Nastale so številne trgovske hiše, ki so začele sredi 19. stoletja žganje pošiljati v steklenicah in ne več v sodih.This period saw the birth of numerous trading houses, which, in the mid-19th century, began shipping the wine spirit in bottles rather than barrels.
S to novo obliko trgovine so nastale povezane panoge: steklarstvo (s katerim se je lokalno razvilo znanje za mehanizacijo postopkov izdelave steklenic), proizvodnja zabojev in zamaškov ter tiskarstvo.This new form of trade would lead in turn to the birth of associated industries: glassmaking (which would develop local know-how for the mechanisation of bottle-making processes), crate and cork production, and printing.
Okoli leta 1875 se je na območju Charente pojavila trtna uš, insekt iz rodu Hemiptera, ki napada vinsko trto s srkanjem soka iz njenih korenin. Uničila je večino vinogradov, ki so okoli leta 1893 pokrivali le še 40 600 hektarov, pred napadom trtne uši pa so se razprostirali na 280 000 hektarih. Tako kot drugje v Evropi so bili charentski vinogradi obnovljeni z ameriškimi podlagami za cepljenje. Ta dogodek pa je spodbudil ustanovitev odbora za vinogradništvo leta 1888, ki je leta 1892 postal vinogradniška postaja, medpanožna struktura za raziskovanje kakovosti za „Cognac“.Phylloxera vastatrix – a hemipterous insect that attacked vines by sucking the sap from their roots – appeared in the Charente around 1875. It would destroy most of the vineyards, which would never recover: by 1893 there were just 40 600 hectares left, compared with 280 000 before phylloxera struck. As elsewhere in Europe, the vineyards of the Charente were replanted thanks to grafting on American rootstocks. This episode would lead to the creation, in 1888, of a viticulture committee, which became a viticultural station in 1892, an interprofessional research facility dedicated to ‘Cognac’.
Ta struktura se je veliko posvečala raziskovanju sort. Na podlagi njenih dejavnosti je sorta ugni blanc sredi 20. stoletja postala prevladujoča. Sorta ugni blanc se je namreč izkazala za odpornejšo od tradicionalnih sort, ki so se uporabljale pred krizo zaradi trtne uši (colombard, folle blanche itd.) in so zaradi cepljenja postale občutljive.The facility would devote considerable effort to varietal research. Its work would result in Ugni Blanc becoming the most commonly planted variety by the mid-20th century. Ugni Blanc had proved to be more resistant than the traditional varieties used before the phylloxera crisis (Colombard, Folle Blanche, etc.), which had been weakened by grafting.
Prednost ji je bila dana tudi zaradi njene produktivnosti (njen donos znaša med 120 in 130 hektolitri na hektar), vsebnosti kislin in nizke vsebnosti sladkorja, zaradi katere ima vino majhen delež alkohola. Sorta je italijanskega porekla (znana pod imenom „trebbiano toscano“), tako da je v tej regiji severna meja njenega uspevanja.Ugni Blanc was also favoured for its productivity (yields are between 120 and 130 hectolitres in volume per hectare), high acidity and low sugar content, which produces a low-alcohol wine. Originally from Italy, where it is known as Trebbiano Toscano, Ugni Blanc does not grow any further north than the Cognac region.
3.   Zgodovinski vidiki, povezani s slovesom proizvoda3.   Historical factors relating to the reputation of the product
Od konca 17. stoletja in predvsem od naslednjega stoletja se je vzpostavil trg in kot odziv na povpraševanje so bila ustanovljena trgovska podjetja. Prodajalne, nekatere anglosaškega izvora, so se odprle v najpomembnejših mestih regije: na primer Martell leta 1715, Rémy Martin leta 1724, Delamain leta 1759, Hennessy leta 1765, Godet leta 1782, Hine leta 1791 in Otard leta 1795.From the end of the 17th century, and especially from the next century onwards, the market became organised and, to meet demand, trading businesses were created. Trading posts (known as comptoirs) – including some from English-speaking countries – were set up in the main towns of the region: Martell in 1715, Rémy Martin in 1724, Delamain in 1759, Hennessy in 1765, Godet in 1782, Hine in 1791 and Otard in 1795.
Po podpisu trgovinske pogodbe med Francijo in Anglijo 23. januarja 1860 na pobudo Napoleona III. se je trgovanje z žganjem „Cognac“ hitro povečalo in doseglo vrh leta 1879 (ustanovitev trgovskih podjetij: Bisquit leta 1819, Courvoisier leta 1843, Royer leta 1853, Meukow leta 1862, Camus in Hardy leta 1863).At the instigation of Napoleon III, the signing of a trade agreement between France and England on 23 January 1860 led to a surge in sales of ‘Cognac’, which peaked in 1879. Trading firms created at this time included Bisquit in 1819, Courvoisier in 1843, Royer in 1853, Meukow in 1862, and Camus and Hardy in 1863.
V prvi polovici 20. stoletja je bila sprejeta zakonodaja za „Cognac“, da bi se določila lokalna, poštena in stalna raba:In the first half of the 20th century, legislation on ‘Cognac’ was introduced to enshrine local, fair and consistent customs:
— | 1909: razmejitev geografskega območja proizvodnje,— | 1909: demarcation of the geographical area of production;
— | 1936: priznanje označbe „Cognac“ kot kontrolirane označbe porekla,— | 1936: recognition of ‘Cognac’ as a controlled designation of origin;
— | 1938: razmejitev regionalnih označb (vinorodni okoliši (crus) ali geografska imena).— | 1938: demarcation of regional designations (crus or geographical names).
Med drugo svetovno vojno je bil ustanovljen urad za razdeljevanje vin in žganj, da bi se ohranila zaloga žganja „Cognac“. Tega je ob osvoboditvi leta 1946 nadomestil nacionalni medpanožni urad za žganje „Cognac“ (Bureau national interprofessionnel du Cognac (BNIC)), ki mu je bila leta 1948 priključena vinogradniška postaja. Vinogradniki in trgovci z žganjem „Cognac“ so se dogovorili o opredelitvi splošnega poslanstva urada BNIC, in sicer razvijati žganje „Cognac“ ter zastopati in braniti skupne interese v panogi. Delovanje urada BNIC je namenjeno predvsem seznanjanju z označbo porekla „Cognac“, njeni zaščiti in promociji ter spodbujanju odnosov med trgovci in vinogradniki. Njegovo poslanstvo je tudi javna služba in s tega vidika zagotavlja spremljanje staranja, kontrolo starosti in spremljanje kakovosti žganja „Cognac“ v končnem delu verige ter izdaja potrdila, potrebna za izvoz.During the Second World War, a bureau to oversee the distribution of wines and wine spirits was created to safeguard ‘Cognac’ stocks. It would be replaced in 1946, following the Liberation of France, by the Bureau National Interprofessionnel du Cognac (BNIC), to which the viticultural station was attached in 1948. ‘Cognac’ winegrowers and merchants agreed on a definition of the BNIC’s overall mission, which is to develop ‘Cognac’ and represent and defend the collective interests of professionals. The BNIC’s role includes publicising, defending and promoting the ‘Cognac’ designation of origin and fostering relations between merchants and winegrowers. It is also vested with a public-service mission. As such, it monitors the ageing, verifies the age and monitors the quality downstream of ‘Cognac’ wine spirits, as well as issuing the necessary export certificates.
Več kot 95 % žganja „Cognac“, ki je že zgodovinsko izvozni proizvod, danes popijejo potrošniki v tujini, in sicer v 160 različnih državah. Vse od Daljnega vzhoda prek Evrope do ameriške celine je „Cognac“ za njegove ljubitelje sopomenka za zelo kakovostno žganje, simbol umetnosti uživanja življenja po francosko.Historically an export product, today over 95 % of ‘Cognac’ is consumed outside France, in almost 160 countries. From the Far East to the Americas and Europe, ‘Cognac’ is synonymous among connoisseurs with a high-quality wine spirit and a symbol of the French way of life.
4.   Vzročna povezava med geografskim območjem, kakovostjo in značilnostmi proizvoda4.   Causal link between the geographical area and the quality or characteristics of the product
Za sorte v regiji, zlasti ugni blanc, sta značilni precejšnja produktivnost in pozna zrelost, ki imata številne prednosti za proizvodnjo vin za destilacijo z majhnim deležem alkohola in visoko vsebnostjo kislin, kar sta dve bistveni lastnosti za končno kakovost žganja „Eau-de-vie de Cognac“.The region’s grape varieties, in particular Ugni Blanc, are highly productive and late-ripening, which has many advantages for the production of distillation wines that are low-alcohol and acidic, qualities that are essential for the end quality of ‘Cognac’.
Vina, namenjena proizvodnji žganja „Eau-de-vie de Cognac“, imajo izrazito specifičnost, ki jo že več kot stoletje stalno opisujejo v znanstveni in tehnični literaturi.The wines used to produce ‘Cognac’ have a genuine specificity, which has been described consistently in scientific and technical literature for over a century.
Raziskovanje vin z majhnim deležem alkohola in visoko vsebnostjo kislin je torej posebna in stalna značilnost proizvodnje žganja „Eau-de-vie de Cognac“ (RAVAZ (1900), LAFON in drugi (1964), LURTON in drugi (2011)).A particular and consistent feature of the production of ‘Cognac’ is the pursuit of low-alcohol, acidic wines (Ravaz (1900), Lafon et al (1964), Lurton et al (2011)).
Visoka vsebnost kislin namreč omogoča, da se vino pozimi naravno ohrani do destilacije, majhen delež alkohola pa omogoča doseganje želene koncentracije arom v vinih.The acidity preserves the wine naturally over the winter months until it is distilled, while the low alcoholic strength makes it possible to achieve the desired concentration of the wines’ aromas.
Kadar je donos majhen, se navadno poveča volumenski delež alkohola v vinu, ravni kislin in vsebnosti dušika v grozdju pa so nižje. Pri povečanju donosa se zgodi obratno: zmanjša se delež alkohola in poviša vsebnost kislin.Vineyards with low yields tend to produce wines with a higher alcoholic strength by volume, with lower levels of acidity and nitrogen in the grapes. Higher yields tend to have the opposite effect: lower alcohol strength and higher acidity.
Vendar se pri pretiranem donosu povečajo drugi parametri, kot so delež jabolčne kisline, manjši razvoj zrelosti arom, njihovo razredčenje in pogostost napadov plesni, ki niso ugodni za kakovost žganja.Excessive yields, on the other hand, exacerbate other parameters, such as the proportion of malic acid, less fully developed aromas, their dilution, and the frequency of Botrytis attacks, which are detrimental to the quality of the wine spirits.
Na podlagi vseh teh parametrov se torej opredeli optimalen razpon donosa, ki je vsako leto drugačen, saj je odvisen od značilnosti trgatve.This set of parameters has therefore led to the definition of an optimum yield range, which varies each year according to the characteristics of the crop.
Poleg tega določitev največjega letnega donosa po razvoju teh parametrov omogoča, da je proizvodnja znotraj optimalnega razpona donosa za proizvodnjo vin, ki pomeni najboljše ravnotežje med različnimi parametri kakovosti, potrebnimi za proizvodnjo žganja „Eau-de-vie de Cognac“. Ta letni donos je torej v mejah optimalnega razpona, znotraj katerega je tudi podnebna rezerva.Setting a maximum annual yield, based on the evolution of these parameters, ensures that production is within the optimum yield range for the production of wines that achieve the best balance between the various quality parameters required to produce ‘Cognac’. This annual yield therefore lies within an optimum range that includes the climate reserve.
Poleg tega se pri tveganju poslabšanja kakovosti proizvedenih vin, kadar se donos pretirano poveča, uvedejo dodatni ukrepi za produktivnost vinograda, med katerimi je določitev največjega donosa.Moreover, the risk of a deterioration in the quality of the wines in the event of an excessive increase in yields has led to the introduction of additional measures regarding the productivity of the vineyards, including the setting of an upper yield limit.
Aromatične lastnosti žganj v veliki meri temeljijo na lastnostih uporabljenih vin.The aromatic quality of the wine spirits depends in large part on the characteristics of the wines used.
Trsni izbor in upoštevanje posebnih pravil vinifikacije, določenih v specifikaciji proizvoda za označbo „Cognac“, omogočata pridelavo vin s prefinjenimi in nežnimi aromami, ki so nujna za proizvodnjo zelo kakovostnih žganj. Ta vina ne smejo imeti poslabševalnih lastnosti, kot so rastlinske značilnosti, presežek acetaldehida (oksidiranost), višjih alkoholov (težkost) ali nekaterih spojin, povezanih s spreminjanjem vin med shranjevanjem. Poleg specifikacije proizvoda so določena priporočila za trgatev in stiskanje, vrenje ter shranjevanje vin do destilacije navedena v prilagojenih smernicah, ki se redno posodabljajo in obširno razpošiljajo vinarjem na območju proizvodnje.The choice of grape varieties and compliance with the specific winemaking rules laid down in the product specification for the ‘Cognac’ designation make it possible to produce wines with fine, delicate aromas, which are essential for the production of high-quality wine spirits. These wines must not present undesirable notes such as a vegetal character, excess acetaldehyde (an oxidised character), higher alcohols (heaviness), or certain compounds associated with the alteration of wines during storage. In addition to the specification, a number of tailored recommendations have been issued with regard to harvesting and pressing, fermentation, and the preservation of wines awaiting distillation. These recommendations are regularly updated and widely disseminated among winegrowers in the production area.
Znanje o obrezovanju in vinifikacijiExpertise in pruning and winemaking:
Visoka vsebnost kislin in majhen delež alkohola se okrepita z rezjo, ki jo vinogradnik izbere glede na več dejavnikov:The acidity and low alcoholic strength are reinforced by the pruning method chosen by the winegrower on the basis of several factors:
— | razdaljo med vrstami,— | the spacing between the vine rows;
— | višino debla in listja,— | the height of the trunk and canopy;
— | samo gojitveno obliko: trte s klasično dolgo rezjo, trte z rezjo na kordon (visoki padajoči kordon ali nizki kordon, oblikovan v špalir itd.).— | the training system itself: traditional long cane pruning or cordon pruning (including high-trailing or low-trellised cordons).
Stiskanje grozdja se opravi takoj po trgatvi v tradicionalnih horizontalnih stiskalnicah s platojem ali v pnevmatskih stiskalnicah. Kontinuirane vijačne stiskalnice so prepovedane. Pridobljeni sok se takoj pusti vreti. Dosladkanje je prepovedano.The grapes are pressed immediately after harvesting in traditional horizontal basket presses or in pneumatic presses. Continuous presses with an Archimedean screw are prohibited. The juice obtained is fermented immediately. Chaptalisation is prohibited.
Stiskanje in vrenje se skrbno spremljata, saj odločilno vplivata na končno kakovost žganja. Za ohranitev kakovosti prihodnjih žganj ni dovoljeno nobeno dodajanje žveplovega dioksida v vina za destilacijo v času vrenja.Pressing and fermentation are carefully monitored, because they will have a decisive influence on the end quality of the wine spirit. To preserve the quality of the future wine spirits, it is prohibited to add sulphur dioxide to distillation wines while they are fermenting.
Zato je rok za destilacijo belih vin, namenjenih za proizvodnjo žganja „Cognac“, 31. marec v letu, ki sledi trgatvi, tako da ne bi nastalo nobeno tveganje pri shranjevanju vin.As a result, the final date for the distillation of white wines used to produce ‘Cognac’ is 31 March of the year following the harvest, so as to avoid any risk to the preservation of the wines.
DestilacijaDistillation:
Za destilacijo, ki se izvaja v Cognacu, sta značilna opredeljeno načelo destilacije, tj. prekinjena destilacija ali dvojna destilacija, in uporabljena destilacijska naprava, imenovana „charentais“, katere oblika, material, iz katerega je narejena, zmogljivost in način segrevanja so opredeljeni od leta 1936 ter so absolutno odločilni za kakovost žganja.The distillation practice carried out in the Cognac region is in line with the principle of single batch distillation with second distillation, known as repasse or double distillation, in a pot still known as an alambic charentais (Charente still), whose shape, construction material, capacity and heating method have been defined since 1936 and are decisive for the quality of these wine spirits.
Razlogi za to so, da:Specifically:
— | oblika naprav prispeva k izboru hlapnih snovi,— | the shape of the still helps select the volatile substances;
— | pri segrevanju na odprtem ognju nastajajo dodatne arome ob stiku vina z dnom kotla (pojav pri kuhanju),— | heating over a naked flame produces a synthesis of complementary aromas when the wine comes into contact with the bottom of the boiler (cooking effect);
— | deli destilacijske naprave, ki so v stiku z vinom, hlapi ali destilati, so v celoti iz bakra zaradi fizikalnih lastnosti te kovine (kovnost, dobra prevodnost toplote) in njegove kemijske reaktivnosti z nekaterimi sestavinami vina.— | the parts of the still that come into contact with the wine, vapours and distillates are made entirely of copper due to its physical properties (malleability, good heat conduction) and its chemical reactivity to certain wine components.
Pri tej vrsti destilacijskih naprav je treba pri vsaki destilaciji izvesti občutljivo operacijo, in sicer „rez“, ki pomeni ločevanje iztečenega destilata po njegovem volumenskem deležu alkohola in sestavi hlapnih snovi na glavni del in dele, namenjene za recikliranje pri naslednjih destilacijah. Zato tako kot zaradi omejitve napolnjenosti pri drugem kuhanju destiliranje v Cognacu ostaja obrtni postopek, ki ga destilater obvlada zaradi svojega znanja in izkušenj. Destilaterji torej po lastnostih vin (vsebnosti droži, volumenskem deležu alkohola, vsebnosti kislin itd.) in svojih kakovostnih ciljih določijo primeren trenutek za „reze“ in načine recikliranja.This type of still requires a delicate operation to be carried out at each distillation: the ‘cut’, which consists of separating the distillate according to its alcoholic strength by volume and its volatile substance composition, i.e. separating the heart and the parts intended for recycling during subsequent distillations. For that reason, and because of the limitation on the load capacity during the second distillation, distillation in the Cognac region remains an artisanal process that takes considerable expertise to master. Distillers will assess when is the right time for these cuts and how to recycle the parts on the basis of the quality of the wines (richness of the lees, alcoholic strength by volume, acidity, etc.) and their qualitative objectives.
Lastnosti žganj po geografskih imenihCharacteristics of the wine spirits according to their geographical name:
Žganja, dobljena ob iztoku iz destilacijske naprave, so analitsko in organoleptično zelo raznolika, zlasti zaradi svojega porekla. Zaradi te raznolikosti se uporabljajo različne tehnike staranja z različnim trajanjem.The wine spirits obtained as they emerge from the still are characterised by a significant analytical and organoleptic diversity, due in large part to their origin. This diversity calls for different ageing techniques of varying duration.
Grande Champagne:‘Grande Champagne’:
Okoliš Grande Champagne daje zelo prefinjena žganja, ki so zelo izrazita in imajo dolg pookus, cvetica pa je pretežno cvetlična. Ker žganja iz tega okoliša zorijo počasi, je za dosego njihove polne zrelosti potrebno dolgo staranje v hrastovih sodih.‘Grande Champagne’ produces wine spirits of great finesse with considerable distinction and length, and a predominately floral bouquet. Matured slowly, these wine spirits need lengthy ageing in oak barrels to reach full maturity.
Petite Champagne:‘Petite Champagne’:
Žganja iz tega okoliša imajo precej podobne lastnosti kot žganja iz okoliša Grande Champagne, vendar ne ponujajo njihove izrazite prefinjenosti.Its wine spirits have essentially the same characteristics as ‘Grande Champagne’, but without their extreme finesse.
Fine Champagne:‘Fine Champagne’:
Žganja „Cognac“ z imenom „Fine Champagne“ imajo organoleptične lastnosti, pridobljene z zvrščanjem žganj iz okolišev Grande Champagne (vsaj polovica) in Petite Champagne.‘Cognac’ sold under the name ‘Fine Champagne’ has organoleptic characteristics resulting from the blending of ‘Grande Champagne’ (at least 50 %) and ‘Petite Champagne’ wine spirits.
Borderies:‘Borderies’:
Vinogradi tega okoliša dajejo zaokrožena in sladikasta žganja z bogato cvetico, ki imajo značilen vonj po vijolici. Slovijo po tem, da svojo optimalno kakovost pridobijo po krajšem zorenju kot žganja iz okolišev Champagne.These vineyards produce rounded, aromatic and smooth wine spirits with a scent of violet flower. They are said to reach their optimum quality after a shorter maturation period than the ‘Champagne’ wine spirits.
Fins Bois:‘Fins Bois’:
V okolišu Fins Bois se razprostirajo najobsežnejši vinogradi. Dajejo zaokrožena in voljna žganja, ki se precej hitro starajo in katerih sadna cvetica spominja na stisnjeno grozdje.‘Fins Bois’ forms the largest vineyard region, producing rounded, supple wine spirits that age quite quickly, with a fruity bouquet reminiscent of pressed grapes.
Bois (Bons Bois, Bois à Terroir ali Bois Ordinaires):The ‘Bois’ (‘Bons Bois’, ‘Bois ordinaires’ and ‘Bois à terroirs’):
Okoliši Bois dajejo žganja s sadnimi aromami, ki se hitro starajo.The ‘Bons Bois’ produce wine spirits that have fruity aromas and age quickly.
StaranjeAgeing:
Mlada žganja ob iztoku iz destilacijske naprave v bistvenem delu odražajo lastnosti vin, iz katerih izhajajo.The wine spirits that emerge from the still essentially reflect the quality of the wines from which they are produced.
Staranje žganj je postopek, ki jim omogoča, da dosežejo zrelost oziroma stopnjo razvoja, na kateri imajo najbolj skladne organoleptične lastnosti.Ageing is the process that enables the wine spirits to reach maturity; in other words, the stage of development at which their organoleptic characteristics are at their most harmonious.
Izvaja se izključno v hrastovih posodah, ki edine omogočajo zorenje proizvoda.Ageing occurs exclusively in containers made of oak wood; these containers alone allow these products to mature.
Trajanje staranja se določi po lastnostih staranih žganj, želenih lastnostih proizvoda, pa tudi vrsti in starosti hrastovih posod, uporabljenih za staranje.Its duration depends on the characteristics of the wine spirit being aged, the quality of the finished product sought, and the type and age of the oak containers used for ageing.
To vključuje ekstrakcijo lesnih spojin ter pojave oksidacije in številne fizikalno-kemijske spremembe, ki so nujni za nastanek ustreznih senzoričnih lastnosti staranih žganj, med drugim barve.This includes the extraction of oak compounds, as well as oxidation and many physico-chemical developments essential to obtain the particular sensory characteristics of aged wine spirits, including colouring.
Staranje žganja „Cognac“ je proces, h kateremu prispevajo hkrati ugodne podnebne razmere v regiji in znanje in izkušnje, ki so se tam razvili skozi zgodovino. Med staranjem mlado žganje po iztoku iz destilacijske naprave več let (včasih več desetletij) počiva v hrastovini; pri tem potekajo različni fizikalno-kemijski pojavi: izhlapevanje vode in alkohola, koncentracija različnih snovi, ekstrakcija lesnih spojin, oksidacija itd. Ti pojavi so odvisni od začetnih lastnosti žganja (delež alkohola in vsebnost kislin), vrste posode, v kateri je to shranjeno, in fizikalnih lastnosti kleti, v kateri je nameščena posoda za shranjevanje (temperatura, vlaga in prezračenost).The ageing of ‘Cognac’ is a process that benefits not only from the region’s specific climate conditions, but also from the know-how that has developed in the region over the course of history. As soon as it emerges from the still, the new wine spirit will remain in an oak container for several years (sometimes even decades) in order to age. Various physico-chemical phenomena will then occur: evaporation of the water and alcohol, concentration into various substances, extraction of compounds from the wood, oxidation, etc. These phenomena are influenced by the wine spirit’s initial characteristics (such as alcoholic strength and acidity), the type of container in which it is kept, and the physical characteristics of the cellar where the container is stored (temperature, hygrometry and ventilation).
Ker staranje poteka na geografskem območju „Cognac“ z zmernim oceanskim podnebjem, je zanj značilno raziskovanje izpostavljenosti žganj razmeram s povprečno vlažnostjo in sezonskim nihanjem, pri katerih ni skrajnosti. Lokacija in gradnja kleti sta prilagojeni, da se dosežejo uravnotežene razmere, da bi žganje postalo mehko in da bi se skladno staralo.Within the temperate oceanic climate of the ‘Cognac’ geographical area, ageing is achieved by exposing the wine spirits to conditions of moderate humidity and seasonal alternations that avoid extremes. The cellars are located and built in such a way as to benefit from balanced conditions so that the wine spirit becomes soft and ages in a harmonious manner.
Drobnozrnati hrast (z območja Tronçais) ali debelozrnati hrast (z območja Limousin), Quercus petraea (graden ali zimski hrast) ali Quercus robur (dob), odvisno od uporabe, je bil izbran, ker na dolgi rok omogoča izmenjave med žganjem, zunanjim okoljem in lesom. Številna sodarska podjetja, ki so se razvila na geografskem območju, so lahko v tesnem sodelovanju s kletarskimi mojstri za žganje „Cognac“ izoblikovala znanje izdelovanja posod, ki so najprimernejše za staranje žganja „Cognac“. Kletarski mojstri izberejo najustreznejše posode za shranjevanje po začetnih lastnostih mladih žganj, fazi staranja in ciljih glede lastnosti.Depending on local custom, fine-grained (Tronçais) or coarse-grained (Limousin) oak – Quercus petraea (sessile or durmast oak) or Quercus robur (pedunculate oak) – has been chosen because of its ability to enable the wine spirit, the external environment and the oak to interact over lengthy periods. The numerous firms of coopers that have developed in the geographical area have managed, in close cooperation with the ‘Cognac’ cellar masters, to build up know-how in the production of the most appropriate containers for ageing ‘Cognac’. It is the cellar master’s job to select the most suitable containers according to the new wine spirit’s initial characteristics, the ageing stage, and the qualitative objectives sought.
V vsem času, ko se žganje „Cognac“ razvija v stiku s hrastovim lesom in zrakom, z izhlapevanjem postopno izgublja del vode in alkohola, ki ju vsebuje. Ti alkoholni hlapi (poetično imenovani „angelski delež“) vsako leto predstavljajo količino, enako več milijonom steklenic, in so v bližini kleti hrana za mikroskopsko glivo Torula compniacensis, ki prekrije in počrni kamne v regiji.As the ‘Cognac’ develops in contact with the oak wood and the air, it gradually loses a fraction of its water and alcohol through evaporation. These alcohol vapours (poetically known as ‘the angel’s share’) represent the equivalent of millions of bottles each year, and feed, near the cellars, a microscopic fungus, Torula compniacensis, which covers and blackens the stones of the region.
Staranje žganja „Cognac“ je neločljivo povezano z znanjem zvrščanja. To znanje je v središču poklica kletarskih mojstrov v hišah žganja „Cognac“. Kletarski mojster tako kot slikar s paleto barv izbere različne serije žganja „Cognac“ iz različnih virov: različni vinorodni okoliši, različen čas staranja, žganje „Cognac“, starano v mladih sodih, rdečkastorjavih (ki so že vsebovali žganje „Cognac“) in različnega izvora ter v različnih vrstah kleti (vlažnih ali suhih).The ageing of ‘Cognac’ is inextricably linked to the art of blending, which lies at the heart of the profession of the ‘Cognac’ cellar masters. Like a painter with his palette, the cellar master selects different batches of ‘Cognac’ from multiple sources: diverse crus, varied age counts, ‘Cognac’ that has been aged in new or roux (red) barrels (which have already contained ‘Cognac’), of varied origin, and in different types of cellar (humid or dry).
Vsako žganje ima namreč glede na potek staranja svoje organoleptične lastnosti, ki so poudarjene z lastnostmi drugih žganj, s katerimi so zvrščena.Each wine spirit has its own organoleptic characteristics that reflect its ageing process, and these characteristics will be enhanced by those of other wine spirits with which they will be blended.
Tega preudarnega zvrščanja si zaradi njegove kompleksnosti ni mogoče zamisliti z enostavno uporabo tehničnih receptov. Kletarski mojster se opira na empirično znanje (poznavanje raznolikosti surovin in značilnosti označbe, izkušnje z medsebojnim vplivanjem teh surovin in dejavnikov staranja, obvladovanje potrebnih tehnik), pri čemer sta potreba stalna kontrola s pokušanjem in dober senzorični spomin za žganja v različnih fazah pridelave.Blending is a complex operation that cannot be based solely on technical recipes. The cellar master relies on empirical knowledge: familiarity with the diversity of the raw material and with the distinctive character of the designation, experience of interactions between the raw material and the ageing factors, and mastery of the required techniques. This requires constant monitoring through tasting and a great sensory memory of wine spirits at the various stages of production.
To znanje in izkušnje, za katere je potrebnih veliko let učenja v stiku s starejšimi v tem poklicu, se je lahko diferenciralo, ohranjalo in prenašalo zaradi goste mreže podjetij na območju in izmenjav, ki so potekale v poklicni skupnosti, povezani z označbo, med kletarskimi mojstri, vinogradniki, trgovci in posredniki.It has been possible to develop, maintain and pass on this know-how – which requires many years of learning in close contact with elders in the trade – thanks to the dense network of firms in the area and exchanges within the professional community of cellar masters, winegrowers, merchants and brokers.
Povezava na specifikacijo proizvodaLink to the product specification
https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-74d0b925-ab4b-432e-8c31-de7ab38499e9https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-74d0b925-ab4b-432e-8c31-de7ab38499e9
(1)  UL L 270, 29.7.2021, str. 1.(1)  OJ L 270, 29.7.2021, p. 1.