Characteristics of the Charentais still
are defined by the decree of 1936
The total capacity of the boiler must not exceed 30 hl, and its load volume is limited to 25 hl per heating, for the second heating called "good heating".
The boiler must be heated by open fire, according to local, loyal and constant usage.
Because the heating with bare fire generates complementary aromas, at the time of the contact of the wine with the bottom of the boiler (phenomenon of cooking).
Only Cognac AOCs are entitled to spirits, spirits exhibiting at the outlet of the still, an alcoholic strength by volume not exceeding 72% Vol.
The distillation of the wines must be carried out at the latest on March 31 of the year following that of the harvest.