Craftmanship

The Cognac region, located in the Charente near the Atlantic coast, is divided into six distinct vineyard areas or crus. Its mild oceanic climate and sunlit landscapes provide the perfect environment for the Ugni Blanc grape, the cornerstone of cognac production.
Maison Martell uses grapes from four key crus:

• Borderies
• Grande Champagne
• Petite Champagne
• Fins Bois

The silica-clay soils of the Borderies produce eaux-de-vie with floral elegance and exceptional smoothness, hallmark traits of Martell cognacs. This terroir’s unique richness and complexity impart the signature notes of candied fruit, soft spices, and flowers that define Martell’s refined profile.

The journey of Martell cognac begins with the distillation of clear white wine in traditional copper pot stills, ensuring authentic and precise flavors.

During the process:
The wine is heated in the still, transforming into vapor.
The vapor rises through the swan neck and condenses into a clear liquid.
This process is repeated twice to achieve the desired purity and finesse.

What sets Martell apart?

Martell is the only major cognac house that distils exclusively clear wines (free from sediments and impurities). This meticulous approach ensures eaux-de-vie with unparalleled clarity and refined grape aromas.

In the serene darkness of the Martell cellars, the eaux-de-vie rest and evolve exclusively in carefully selected fine-grained oak barrels. Over time, they acquire their signature amber hue and develop complex aromatic profiles.

The Importance of Fine-Grained Oak

The oak used for Martell barrels originates from slow-growing trees in Tronçais-style forests. This results in compact growth rings, producing wood that imparts delicate, balanced aromas to the eaux-de-vie, including hints of vanilla, dried fruit, and flowers.

The blending process, led by the Maison’s Cellar Master, is where individual eaux-de-vie unite to create the signature character of Martell cognacs.

Selection and Maturation

Eaux-de-vie mature for a minimum of two years, though some rest for decades. Once they reach their peak, they are transferred to glass demijohns to preserve their qualities.