1. Single Estate Cognac Petite Champagne France

2. Private cognac Presentation Эркин Тузмухамедов

3. Cognac History 3rd Century : creation of Saintonge vineyards Middleage : extention and development of two new wine-growing areas : One to the south of Bordeaux, which later became the Gers vineyard (Armagnac) The other one to the north of Bordeaux, in the Charentes (Cognac), transported on the river Charente and from the port of La Rochelle. 16th century : Development of sales of Cognac to Dutch sailors : mixed with water called « brandywine » 17th & 18 Century : cognac export is founded May 1st 1909 : establishment of AOC Cognac Today, Cognac is exported to over 160 countries !

4. The Limited Area of Cognac The Vineyards : 78 179 ha. 95% of the wines are being used for the production of Cognac.

5. The Vineyards All together : 6 200 vineyards that produce Charentes white wine On average, vines are planted 3 meters apart The variety most widely planted is Ugni Blanc (although Folle Blanche and Colombard are also found). This late maturing variety has two essential features: a high acidity level a low alcohol content.

6. Mid-October: The Harvest Some harvesters continue to harvest by hand, but the great majority now use a harvesting machine perfectly suited to the needs of the region's growers. Harvesting may begin as soon as the grape reache maturity, generally at the beginning of October and conclude at the end of the month.

7. Pressing and Fermentation: The Natural Method Fermentation of the juice follows immediately. Chaptalisation (the addition of sugar) is forbidden by law. About 5 to 7 days after the beginning of fermentation, the wines for Cognac contain about 9% alcohol, high acidity and a low alcohol content, perfect for distillation. The grapes are pressed immediately after harvesting: Mostly in pneumatic bladder presses. The use of continuous presses are forbidden.

8. The Distillation Process Cognac is distilled following a specific, traditional, two-stage method : Charentaise method by production of "brouillis" (first distillation) and "repasse" (second distillation). Maximum alcohol content of distillation: 72 % alcohol by volume at 15°C (59 ºF). Distillation must be completed by March 31st following the harvest.

9. The Traditional still Use of a traditional Charentais still of a total capacity not exceeding 30 hl and a maximum load of 25 hl for the second distillation known as "bonne chauffe".

10. Ageing Process Cognac is kept and aged for many years in oak casks. The making of a Cognac cask follows a traditional and ancestral method that is near perfection. True Perfection An eau-de-vie only becomes Cognac following slow ageing in selected oak The contact with the wood will give each eau-de-vie its unique colour and bouquet, without which it could not receive the Cognac appellation. Oak casks are traditionally from the Tronçais and Limousin selected because of their hardness, porosity and extractive characteristics.

11. The Angel’s Share Ageing takes place in casks of 270 to 450 litres of spirit. Determining factors : natural humidity of the cellar. When humidity, dryness and temperature are in balance, the spirit becomes mellow and ages harmoniously. While Cognac is ageing in casks, absorbing the best of the oak and developing its most exquisite flavours, it is in contact with the air and gradually loses some of its alcohol and some volume, but without excess. This natural evaporation is poetically referred to as “The Angel’s Share”. It is the equivalent of more than twenty million bottles per year

12. For Love to Cognac

13. Single Estate, a belief... “ W e are convinced that blending “eaux de vie” coming from a Single Estate gives the Cognac inimitable character and depth. To extract the fruit of our terroirs, We have decided to master each step of production on our estates. This is why we have built a highly qualified team whose members fulfill their tasks with the required skills, care and love.“

14. An Exceptional Petite Champagne Estate The Domain Le Reviseur covers almost 100 hectares in the heart of the Petite Champagne region. It is in an unique vineyard that we produce Cognac LE REVISEUR. These wines coming from Petite Champagne produce light Cognacs with a predominantly floral bouquet, requiring long ageing in casks to achieve full maturity.

16. Fully-Controlled wine making process A very chalky vineyards 100 % Ugni-Blanc grapes Grape variety ensuring better aromatic concentration The harvest take place during October Grapes are gently pressed as soon as they are picked Grape juice ferment in thermo-controlled cellars Each step is carried out with the objective of respecting the environnement ! (rational use of pesticides, limited transport time, minimised logistic flows... )

17. Craftsmanship Distillation Distillation is carried out in two “chauffes”, that is, in two separate heatings, using little Charentais copper still of 16hl. Only the heart of the distillate, the crystal clear eau-de-vie, will become Cognac. The distiller’s savoir-faire, his choice of wine, and the attention he pays to temperature, will all define the personality of Cognac Le Reviseur. White wine is pumped from the winery to the distillery in order to minimises transport and carbon impact

18. Long Ageing in our cellars Eau-de-vie are matured for several years in casks made of special french oak. The exchange between the oak and the eau-de-vie allows the Cognac Le Reviseur to develop its colour and aromas. When our Cellar-Master feels that eaux-de-vie have reach their very best, he units the floral, fruity, spicy and woody notes like a conductor leading his orchestra Subtle Blendling by Master-Cellar From cellars to bottling chain, through blending laboratory, every steps are centralised to boosts efficiency.

19. A small-scale production process that makes its proof The Excellence in Craftmanship award celebrates smaller companies which have done exceptionnaly well with the spirits they produce. This year’s award goes to our Company “Domaines ABK6” with our three brands – ABK6 Cognac, Cognac Leyrat and Le Reviseur Cognac with various expressions under each brand. This award celebrates the know-how and the quality of the work established on the estate, from the vineyards to the bottle of Cognac.

20. The Range

21. Understand the Packaging A long neck dressed with an elegant black ties. Fine Petite Champagne Cognac clearly stated on the label. Elegant « Château » label certified by a Red Seal. A bottle carried by a solid base. Lithography of the Estate as a logo. Localisation of the production place. A stylish headband highlights the Single Estate method.

22. VS Old gold in colour. A very fresh nose displays touches of plums and almonds. The nose develops towards dried walnut aromas. The palate is light, pleasant and well-balanced.

23. VSOP Old gold in colour with amber tints. The fruity and elegant nose has an additional touch of spice. The nose evolves to oaky and grilled notes with more pronounced walnut shell. The palate is full with pleasant elegance and a clean finish.

24. Amber in colour. The initial nose has soft oak and vanilla. The nose develops to a very elegant ‘rancio’ with delicious dried fruit and nut aromas. The palate is soft and lingering with liquorice and ‘rancio’ flavours. XO

25. Golden amber in colour. A powerful first nose is driven by spice and honey. The nose evolves towards pepper and cinnamon with soft honey and buttery richness. The palate is dense and at the same time clean and slightly dry, the REVISEUR trademark.