Credit Mutuel Ocean Banking and Insurance in Poitou-Charentes and Vendee. 189 branches in 3 departements (Deux Sevres, Vendee, Charente Maritime). Headquarters at 34 Rue Leandre Merlet, La Roche-sur-Yon.
Credit Mutuel, the most British of the French banks.
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An introduction to the growing, distilling and aging process of the French Brandy - Cognac - which is produced in the Charente, Charente-Maritimes and Deux-Sevres departements. Includes links to further information.
The production of Cognac - a high-quality brandy - is hugely important to the region around the town of the same name. The area where it is cultivated is divided into six specific areas or crus and extends from the department of Charente-Maritime, through most of Charente and into small areas of Deux Sèvres and the Dordogne. Growing the GrapesThe dry chalky soil and sunny climate is perfect for the cultivation of the white grapes from which Cognac is distilled. Most Cognac is made from the Ugni Blanc grape only, although 10 percent of the grapes may either be Colombard or Folle Blanche varieties. The six key growing areas for Cognac grapes are (in descending order of importance):
The manufacture of Brandy in France is strictly regulated, and only the brandy which comes from this region may be labeled Cognac. To be called a "Fine Champagne" Cognac, a Cognac must be made from at least 50 percent grapes of the Grande Champagne cru. Distillation and BlendingWhen harvested, the Ugni Blanc grapes produce a light acidic wine which is distilled in traditional copper Charentais stills as soon as its fermentation has ended. Some of the residue from this process - the lees - is also kept and later added to the resulting pure liquid to give a depth of flavour and complexity to the spirit. Having been once distilled, the liquid is distilled a second time which increases the subtlety of the final product. So, nine litres of wine provide only one litre of Cognac which makes it the most expensive distilled spirit in the world. The twice distilled colourless liquid is called eaux-de-vie and has about 70 percent alcohol. Distilled water is now added, (along with small quantities of caramel by some of the manufacturers) The eaux-de-vie is usually blended by the large producers with other eaux-de-vie to increase the complexity of flavour before being aged in small oak casks. Typically, each eaux-de-vie has a different age, so the age of the Cognac will be calculated to be the same as that of the youngest. The blending - a process managed by a maître de chai or head taster - is carefully controlled to achieve a consistency in the final product. Aged CognacThe aging process must take a minimum of two years before the Cognac can be sold. However frequently the spirit is transferred to older casks and the spirit is left to mature for several decades. During the ageing process some eaux-de-vie evaporates through the porous wooden casks. This is known as the part des anges (angel’s share). It also gives rise to the black fungus Torula compniacensis richon which grows on the walls and stonework of buildings throughout the Grande Champagne region giving them a distinctive black discolouration. This is known locally as la chair des anges (angel’s flesh). The grading system
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