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Dudognon Cognac

Dudognon Cognac

Dating back to 1898 when Claudine’s great grandfather obtained a Gold Medal for his efforts in Cognac creation, the Dudognon house is still honored for its brilliance today over 100 years later. Winegrowers that truly take care of the soil, rich Cognac's with robust flavors are produced by these careful creators.

Mainly obtaining eaux-de-vie from the Ugni Blanc region, with extra effort to replant the abandoned Folle Blanche variety, natural origins are at the root of this house's ethos. This is made evident through its natural Cognac's, with absolutely no unnecessary ingredients added. Holding true to traditional practices, every showcase is a simplistic piece of brilliance that is awarded as much today as it was back in 1898.

Bezoek Dudognon: La Davore , 16130 Lignières-Sonneville


The History

The house was first recognized for its brilliance in 1898 when Claudine’s great grandfather obtained a Gold Medal for his efforts. The house has since been honored with the same recognition in 1990, by his father Raymond Dudognon and Claudine himself in 1998, 100 years later. Feeding and tilling the land for several generations, while respecting the fragile balance of the soil, they are winegrowers that take care of the vines.

Dudognon today

Today, the main grape variety of the estate is Ugni Blanc and in recent years, they have replanted Folle Blanche and Montils grape varieties abandoned after the phylloxera crisis. The harvest is carried out mechanically and in several stages. Folles Blanches, early varieties, are harvested first and vinified separately. Then comes the turn of the Montils and the Ugni Blanc. Thus obtaining white wines with a wide aromatic range for distillation. With the utmost respect for the soil, using minimal amounts of chemicals, each Cognac is made without sugar or caramel. Each grape variety is distilled separately and the process must be controlled 24 hours a day to ensure that we capture the essence of the wine.

Distillation begins with the lighting of the fire under the still; using traditional methods of ancestors by burning wood to start the heating of the wine. The smoke produced by the fire surrounds the still, allowing the wine to be gently heated and the distillation process to begin. The first heating of the wine produces the brouillis, which has an average alcohol content of 28% to 32% vol. The second heating or “Bonne Chauffe” will result in brandy. At that time, the eaux-de-vie are crystalline, pure but also fruity and heady, with a content of 70% vol.

The Range

Amongst their range, you’ll find Cognacs that have been aged for a minimum of eight years, ranging from VSOP right through to Héritage. Their pièce de résistance is their oldest Cognac: the Paulin Dudognon, which has been preserved in the family’s cellars for three generations.

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