What does the Martell Method do during Cognac production?

The Martell Method is a specific approach used in the production of Cognac that focuses on the treatment of the lees, which are the sediments remaining after fermentation. By discarding the lees, the Martell Method leads to a cleaner distillation process and a distillate that is purer, allowing the more delicate fruit flavors and characteristics of the grapes to shine through. This method is key in crafting a refined spirit, as it avoids any potential off-flavors that can arise from the lees. It ultimately results in a brighter and more fruit-forward profile that is characteristic of Martell Cognacs.

The other options, while related to aspects of Cognac production, do not align with the practices of the Martell Method. For instance, leaving lees in the wash would likely introduce unwanted flavors and aromas, while enhancing fruitiness or incorporating wood flavors involves other techniques and considerations outside of the foundational process highlighted by Martell’s approach.