Usovo Wine & Brandy Cellars

Leader in the market of alcoholic beverages engaged in the production and distribution of cognacs, brandy, vodka, and tinctures.  

Founded in 1967

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company history
Usovo Wine & Brandy Cellars

Leader in the market of alcoholic beverages engaged in the production and distribution of cognacs, brandy, vodka, and tinctures.  

Founded in 1967

Proceed to the
company history
Company History
The end of the 19th century
The first cognacs are produced
on the Usovo lands
1870
Construction of the building that now hosts the factory premises
1950
A state owned farm is established
1967
The factory is built
1975
The first wine cellars are built
1985 — 1987
Upgrading of the factory. Installation of modern equipment
and bottling lines
1990
Expansion of the product range
1992
Start of vodka production
1995 — 1999
Vodka of “Golden Rye” brand is served on the Aeroflot airline flights
2000 — 2005
Development of the process area and expansion of storage facilities
2003
Strategic focus: management and control of all production cycle stages for cognacs, brandy, tinctures, and vodka
2005-2014
Development of the strategic priority for the creation of private brands
2014
Partnership with leading retail groups in Russia: X5, Magnit, Auchan, Dixie, etc.
2018
Strategic focus: development of the corporate brand portfolio
2019
Leading positions in four segments of the market of alcoholic beverages concerning
the production and sale of alcoholic products: DISTILLED BEVERAGES of over 20% VOL, vodka, cognac, brandy
The Company Today
Production capacity : 4 million bottles per month.
In-house accredited laboratory.
In-house wine cellars.
Management and control of all stages of the cognac and wine distillates supply from France, Spain, Armenia, Russia.
In 2019, the in-house wine distillery was launched.
Enters the TOP-5 manufacturers of cognac products.
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company history
Production Stages
Production of Distillates
The best grape varieties
Top-quality cognac distillates
Advanced laboratory tests and studies
Individual control of each batch
Transportation in stainless steel tank containers
Temperature and humidity
control during transportation
Ageing of Distillates
Three quality control stages in the production of cognac distillates:
  1. At the supplier’s facilities
  2. In the in-house accredited laboratory
  3. In independent laboratories
Three levels of control at all stages:
  1. Alcolizer — an operational strength control at the stage of blending and during bottling.
  2. Gas chromatograph — controlling the content of volatile substances, including hazardous ones.
  3. Atomic absorption spectrophotometer — controlling the content of toxic elements in the raw materials and finished products: determination of arsenic, mercury, lead, and cadmium.
Cognac Production — Blending
Blending and processing in the process area, storing in unique cellars at natural temperature and air humidity.
Multistage ultrafine filtration
In-house preparation of sugar syrup and colour
Special water treatment:
  1. Primary water filtration: mechanical filters
  2. Deferrization: removal of excess iron
  3. Carbon filtration of water: enhancement of organoleptic properties
  4. Water hardness removal
  5. Filtration of water through a reverse osmosis system

At the fifth stage, water is cleaned from all trace elements: sodium, potassium, magnesium, and calcium, which can lead to precipitation in cognac.

Ageing in Oak Barrels
Ageing in the barrels made of Caucasian oak, which was intentionally delivered to the cellars from the Russian Caucasus.
Unique oak barrels made at least two years ago, medium+ burning degree, with increased wood density.
Ageing in oak barrels of small capacity — 600, 450 and 300 litres.
Technological Processing
The processing area and the tank farm located in the cellars provide for unique storage conditions. The cellars were founded in 1975. Due to the natural environment of the cellars, a constant temperature of +15°C and humidity are maintained. These are ideal conditions for the preparation, ageing and storage of alcoholic beverages.
Control
Temperature
Air humidity
Ventilation
Noise level
Gravitational vibrations
Bottling
Three levels of quality control:
Selection and purchase of distillates
Processing and bottling
Finished products in stock