A. de Fussigny Cognac
A. de Fussigny CognacA. de Fussigny was founded in the 19th century by an Italian merchant who had a vision of creating a brand of cognac made exclusively of the highest quality and served at the best hotels and restaurants in Europe.
In 2008, the grocer’s descendants sold the company to Patrick and Jean-Dominic, both of whom had over 20 years of experience in the cognac industry. Of course, they continue in the old Italian spirit with the purchase of grapes from the best producers in the various regions, careful distillation and the best storage in moist cellars to secure the house's current and future status as an internationally known top house.
The confidence that once characterized Cognac district has turned to despair in the last decade. The otherwise so incorporated image of the cigar-smoking businessman sitting in his soft armchair and swinging the snifter of cognac has turned to the district, as the consumer has gained greater social awareness, and the otherwise promising market in Asia has become affected by economic depression. But nothing is so bad that there's no bright side. It is often in times of economic pressure that the biggest changes and initiatives take place. In recent years, the cognac style has been improved and refined, so that the area today produces better cognac than ever before.
The Cognac district is divided into 6 areas: Bois Ordinaires and Bons Bois are in the absolute outer zone. Closer to the main town are Fine Bois and Borderies, and around the town of Ségonzac we find the last two areas, Petite Champagne and Grande Champagne.
In total, the district covers 1,132,500 hectares, of which 80,000 are mainly planted with Ugni Blanc. Each of the areas mentioned gives its characteristics, but it is in Petite Champagne and Grande Champagne that one has to search if you want to know why cognac is the world's best brandy. It does not matter what base wine you use when distilling cognac. The wine is reduced during the process and only the right basic wines can produce and reinforce the best basic properties. This is little like a chef who reduces his sauce to produce a greater intensity and concentration. The liquid is distilled twice. The first roasting, "brouillis", has an alcohol content of between 27 and 30%, but it is distilled an extra time to increase the alcohol percentage. The first distillate, also called "la tête" (the head) and the last "la queue" (tail), assemble for themselves. The middle part is called "le coeur" (the heart) and it is this part, with an alcohol percentage of between 69 and 72%, which is subsequently stored.
2 1/2 years is usually the standard cognac of the Cognac houses, often affixed to 3 stars on the label, while VSOP is a soft and more friendly cognac with a minimum of 4 1/2 years of storage behind it. The names XO, Napoléon, Très Vieux etc. guarantee that the cognac is at least 6 1/2 years old. Fine Champagne is a blend of cognac from the Grande and Petite regions, of which Petite may not exceed 50%.
It is the actual storage on the oak dish that gives the cognac soul and quality - and prices are often based on how long the cognac has been in barrels.