Bureau national interprofessionnel du Cognac

Managing director

Catherine Le Page


23 allées Bernard-Guionnet, B.P. 90018
16101  Cognac  Cedex
Tél. :  33 (0)5 45 35 61 00


Wine and spirits:
Cognac, Pineau des Charentes, liqueurs.
Fermented and distilled products.


Sustainable production of grapes, wines and spirits of quality

Wine agronomy, plant material, vine growing, oenology, distillation

Knowledge and defense products

Physico-chemical and sensory analyses, food safety, product authenticity, intelligence and regulatory expertise

Environmental issues and Sustainable development 

Waters, air, energy, climate, biodiversity, landscapes...



Services of R&D in viticulture, oenology, distillation, environment, .
Officials analyses, sanitary safety and characterization of products. 
Consulting and technical assistance in viticulture and œnology.
Training in viticulture, œnology, distillation, hygiène, quality...
Pre-multiplication of the vine.


Food technology institute (ITAI).
ISO 17025 :  Wines programs (78) and 115 (spirits) phtalates.
Good experimental practices (GEP) : (phytosanitary products on the vine).
CTPS: Centre of pre-multiplication of the vine.
DGCCRF : delivery of certificates for exporting food products.


International Organisation of Vine and Wine (OIV), Spiritts Europe, Food and Drinks Europe, Bipea, FranceAgriMer, Scientific and technical board for the viti-viniculture sector, like of the vine


Experimental vineyard

Pilots of wine-growing experiment vinification and distillation

Laboratories of analysis physico-chemical and sensory evaluation


Sustainable development
Directeur de la station viticole

Other sites

Numbers of employees


Joint technological unit

Joint technological network

European projects

Scientific partnerships

Adria Normandie, AgroParisTech, CNRS Poitiers, IFV, Inra Montpellier, Bordeaux, Colmar
ISVV Bordeaux, UNGDA.

Project examples

Regional network for the acquisition of technical, wine-growing and oenological references (55 plots).

Creation ans selection of resistant vines.

Compiling and annual updating of a «phytosanitary product» database.

Study on nitrogenous food of yeasts (programs ANR).

Selection with yeast strains for the production of distillation wines.

Realization of the carbon® assessment of the Cognac sector.

Identification of new fragrant compounds in brandies of Cognac.

Evaluation inter laboratories of the performance of methods analytical.

Guide of good pratice «Food contact material».