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A French geologist instrumental in the setting up of the six zones of Cognac production. He deduced differences in flavour between each zone - tying these up effectively with their soil types. The amount of chalk-lime in the soil is the key; and for Cognac, as with Champagne and Sherry, the more the better.
His list, is an order of merit, and goes as follows - Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires.
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