Only the years of storage in oak barrels count
Once transfered into glass, the Cognac stops maturing. It stands still.
A Cognac may be sold only when its youngest eau-de-vie reaches a minimum of two and a half years old, as of the first day of October following the harvest of the grapes.
The aim of ageing in oak casks is to make the aromas evolve.
- from 1 to 3 years : bright aromas of the young eau-de-vie, mixed progressively with fresh wooden notes.
- from 4 to 8 years : the aromas begin to be floral, wood is now a part of the cognac taste.
- from 8 to 12 years : floral notes are still there, and give place to fruit aromas (peach, apricot, plum) that will develop until about 15 years old.
- from 15 to 25 years : dry fruit character (nuts, walnuts) becomes dominating, mixed with the first spicy notes. This mix of subtile aromas give to cognac its famous "rancio", characteristic of old cognacs. Floral tones are still present.
- over 25 years, spicy notes will increase, combined to dry fruits. The "rancio" will be more and more present.
See the BNIC diagram
Château de Montifaud cellar