Pierre de Segonzac is a well-regarded family-run cognac house rooted in the heart of Grande Champagne, the premier cru of the Cognac region. Established in the mid-20th century by the Segonzac family—long-established cognac growers—the estate has remained a relatively small operation, focused on quality and terroir expression rather than large-scale production.

Nestled near the town of Segonzac, the domaine cultivates vineyards on chalky clay-limestone soils profoundly suited to the production of richly concentrated eaux-de-vie. The relatively modest size of the family holdings allows for meticulous vine work, hand-harvested grapes, and careful distillation practices in small copper stills. This artisanal approach underpins their commitment to producing cognac of clarity, finesse, and authenticity.

Pierre de Segonzac offers a concise but highly regarded portfolio. Their core range includes a classic VSOP, notable for its elegance and balanced oak, and vintage-designated offerings that showcase the character of particularly good harvest years. In addition, they produce older, artisanal blends—usually labelled as “Héritage” or “Cœur de Grande Champagne”—which exhibit greater complexity, depth and ageing potential. Across their range, Pierre de Segonzac is celebrated for refinement, purity of fruit, and subtle floral and spice nuances, embodying the finesse and aromatic profile characteristic of Grande Champagne cognac.

Grande Champagne is the central and most prestigious cru of the Cognac region, prized for producing the finest and longest-ageing eaux-de-vie. Its gently rolling landscape lies south of Cognac town and around the historic centres of Segonzac and Angeac-Champagne. The climate is temperate oceanic, influenced by the nearby Atlantic, with warm summers, mild winters and sufficient rainfall throughout the year. Long, relatively dry autumns allow the Ugni Blanc grapes to ripen slowly while retaining high levels of natural acidity – an essential component in high-quality distillation wines.

One of the key features of Grande Champagne is its deep, chalk-rich limestone soils, which provide excellent drainage and a steady supply of water to the vines, even during dry spells. However, spring frosts remain a major viticultural challenge, particularly in the lower-lying vineyards, while increasingly hotter summers can place stress on younger vines and require careful canopy and water management.

Despite these challenges, the cru is recognised for its elegant, floral and finely structured eaux-de-vie, which gain exceptional complexity during long ageing in oak. Key centres of production include Segonzac, Verrières, St-Preuil and Juillac-le-Coq.

Ugni Blanc is the dominant grape used for Cognac production and has been cultivated in western France since the 17th century. It became the principal variety in the Charente due to its resilience, high yields and naturally high acidity – essential qualities for producing the light base wines required for distillation.

In the vineyard, Ugni Blanc is vigorous and late-ripening, which helps it avoid spring frosts but means it must be carefully managed to reach full ripeness in cooler years. It is highly resistant to many diseases, though downy mildew can be an issue in humid conditions. Drought and increasingly hot summers caused by climate change are growing concerns, as the variety is sensitive to water stress and can lose acidity quickly if over-ripe.

While Ugni Blanc is planted in several countries, including Italy, Australia and South Africa, its most important role is unquestionably in Cognac. The wines it produces are thin, low in alcohol and neutral in flavour when vinified for table wine, but these qualities make it ideal for distillation. Once distilled and aged in oak, Ugni Blanc develops into elegant, complex eaux-de-vie with aromas of white flowers, citrus, pear and hints of spice and vanilla. Its delicacy and high acidity form the backbone of Cognac’s refined and age-worthy style.