Organic Cognac Production is Increasing
Today, less than 1% of the Cognac appellation is farmed organically, but the number of producers using these methods is increasing. To make organic cognac a farmer must cultivate his grapes organically for at least 3 sequential years. That means no chemical pesticides, herbicides, or fertilisers. Instead farmers must rely on pre-war farming methods. For example the use of copper and sulfur, nettle and horsetail infusions, mechanical weed removal and manure and compost fertilisers. The application of manure and freshly grown fertilisers such as barley and faba beans certainly enriches the precious “terroir”. Organic farmers claim that their cognacs produce different aromas. We have yet to be convinced but public demand for the green “organic” certification is on the increase. Even the big houses ask their producers to not use weed killer and employ more sustainable farming methods. So, although only a few have chosen to qualify for certification, many more, such as Chateau de Beaulon are employing some organic methods, which can only be good for the “terroir” in the years to come.