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PRODUCTION

LIKE THE BEST COGNAC HOUSES
OF FRANCE

VINEYARD

LOCATION

Favourable area between 45th and 46th parallels   30 km away from Odessa.

Previous name — GROSSLIEBENTAL (The Valley of Big Love)

Near the village VELIKODOLINSKOE

Area size — 1000 ha

CLIMATE


Proximity to the sea

Optimal number of sunny days> 290

Soft, clean, oxygen-enriched air

Coasts up to 70 m high ensure protection from wind

+11,9 °C

Average annual temperature

1 °C in winter and 25 °C in summer

FAVOURABLE FOR WINE MAKING FERTILE SOIL

The cover was formed in the Neogene period
2 million years ago
Fertile layer:
ordinary ashen grey soils
and southern black soils
Humus layer:
less than 30 cm
Limestone deposits
The cognacs receive special flavours
due to soil peculiarities

VINE

  • Imported from the best vine-nurseries
    of France and Germany
  • Raw-width spacing of
    3 m
  • Rose bushes grow nearby –
    to get sick first in
    case of disease
White grape varieties:

— Sauvignon

— Chardonnay

— Aligote

PRODUCTION PROCESS

1. FERMENTATION

1
Grape enters the press
2
Yielded juice (must)
is sent for fermentation
for 3 weeks
3
Young white dry wine
Blanc de Blanc with high acidity
and alcohol degree of 8–9% is produced as a result

2. DISTILLATION

  • Place – Europe's largest
    spirit distilling shop
  • Duration of two distillations—
    36 HOURS
  • Charante stills are used
  • Volume reduction — 10 litres of young wine per 1 litre
    of cognac spirit
  • Number of distillations — 2
  • Deadline of harvest distillation —
    March 31 of the next year

OPERATION CHART OF CHARANTE STILL

Swan’s neck
Wine heater
Boiler
Cooler

1st FRACTIONAL DISTILLATION

Yielding of “brouillis” – absolutely transparent
raw spirit with alcohol degree of 27–32%

2nd FRACTIONAL DISTILLATION

Yielding of cognac spirit – the “heart”
with the alcohol degree of 69–72%

3. AGEING

15,000

barrels
for aging

3–50 YEARS

of ageing

“ANGELS' SHARE”

evaporating through the pores of the barrels
is 2% of world reserves or about 20 million
bottles a year

KEY NOTES

Palette includes
more than 300 flavours

BARRELS

Centenary oak from the French forests
of Limousin and Trosnay
Sealant— flour
and cane leaves
The oldest barrels
are the best
Without a single nail
Capacity — 270–600 litres
Some barrels at the
Odessa Cognac Factory are over 100 years old

BLENDING

Cognac is produced in the process
of mixing cognac spirits of different ages.

The age of ready cognac is determined by the minimum
age of spirits comprising the blend.

STAGES OF BLENDING

  • MIXING
    cognac spirits of
    the same age
  • MIXING
    cognac spirits of
    different ages
  • RESTING PERIOD
    of cognac in oak barrels for
    at least one year

INDICATING THE COGNAC AGE

  • V.S. Very Special

    cognac aged
    or at least 3 years
  • V.S.O.P. Very Special Old Pale

    cognac ages
    for at least 4 years
  • V.V.S.O.P. Very Very Special Old Pale

    cognac aged
    for at least 5 years
  • X.O. Extra Old

    cognac aged
    for at least 6 years

We will gladly show you our Cognac Museum in Odessa.