Editing Cognac (section)

===Fermentation and distillation===
[[File:Cognac pot still - 20091205.jpg|thumb|A Charentais-style [[alembic]] cognac [[pot still]]]]
After the grapes are [[pressed (wine)|pressed]], the juice is left to ferment for 2–3 weeks, with the region's native wild yeast converting the fruit sugars into [[ethanol|alcohol]]; neither sugar nor sulphur may be added.<ref name="amer2004">{{Cite web | title= TED Case Studies – Number 728 | date= April 2004 | url= http://www1.american.edu/ted/cognac.htm | first= Milica | last= Koscica | work= Trade Environment Database | publisher= [[American University]], [[School of International Service]] | access-date= 1 December 2010 | archive-url= https://web.archive.org/web/20101210055827/http://www1.american.edu/ted/cognac.htm | archive-date= 10 December 2010 | url-status= dead}}</ref> At this point, the resulting wine is about 7 to 8% alcohol.<ref name="amer2004"/>

Distillation takes place in traditionally shaped Charentais copper [[alembic]] [[Pot still|stills]], the design and dimensions of which are also legally controlled. Two distillations must be carried out; the resulting ''eau de vie'' is a colourless spirit of about 70% alcohol.<ref name="saveur22"/>