Cognac 1920 Restaurant Henry
Fine Champagne, Louis-Philippe, Place Gaillon, Glass shoulder button, Presumed 1920's
Provenance: Tajan, 3/13/2000
| Vintage | 1920 |
|---|---|
| Vintage text | Presumed 1920's |
| Alcohol | 39.0 % |
| Bottled | 1920's |
| Button | No button |
| Fill level | Top shoulder |
| Packaging | No casing |
| Region | Fine Champagne |
| Seal | Original cork |
| Shape | Burgundy |
| Size | 70 cl |
Cognac
Renowned throughout the world, the production of Cognac has been regulated by its very own AOC since 1909. Only liqueurs from eaux-de-vie made from crus from the controlled appellation area of Cognac can be labelled as such. This liqueur must be distilled and aged on-site in compliance with authorised techniques: double distillation in a copper Charentais still, ageing in oak barrels for a set minimum ageing period.
A good Cognac is subjected to a complex manufacturing process. It is never made from the eau-de-vie of a single cru, but from a `marriage' of eaux-de-vie that vary in age and cru - some as old as a hundred. To establish the age of a Cognac, only the number of years spent in oak casks or barrels are taken into account. As soon as an eau-de-vie is decanted into a glass recipient, it ceases to age. The longer it is left to age, the more a Cognac gains in complexity, fragrance, aromas and taste (spiced, pepper and cinnamon flavours).
Please note that only Cognacs made exclusively from Petite and Grande Champagne (50% minimum) can use the "Fine Champagne" appellation.