Armagnac Genesis


The oldest French brandies are produced slowly in the Armagnac region in the heart of Gascony.

  • White Wine
Armagnac is a brandy produced from existing white wine of the zone of appellation of armagnac. Four essential grape varieties participate in the production of armagnac: Ugni Blanc, the Colombus, the Folle Blanche and Baco Blanc. Grape harvests take place in October.

  • White Brandy
After wine production, the distillation of the white wine can start and ends absolutely before March 31st which follows the crop.

  • Armagnac
At the exit of the still, the uncolored brandy announces theft between 52 and 72 %. From its distillation, Armagnac is put in ageing in "piece": barrel of oak of 400 l. These "piece" are stored in cellars where the temperature and humidity are important for the quality of ageing. Since then, the cellar master :

  • The extraction of the tannic and aromatic compounds of the "piece":
  • the evaporation of a part of the brandy and the reduction of the alcoholic degree (about ½ degree a year), it is the " part of the angels ".
  • the evolution of the aromas of wood and wine by a slow oxidation of Armagnac in the contact of the oxygen of air across the barrel.

Brandies stay in new "piece" until the moment when the dissolution of the material of wood is optimum. They are then transferred in older barrels to avoid a taste of extreme wood and continue their slow evolution:

  • Wooded substances become more refined, aromas of vanilla and prune develop,
  • Character " rancio " appears, and the alcoholic degree diminishes progressively by evaporation of alcohol. The brandy takes a nice amber colour then mahogany tree.

Once it has been bottled, the brandy does not change, It is necessary to watch to keep the bottle standing so that alcohol does not reach the cork.

Source BNIA.

 

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  • (°) Overconsumption of alcohol is dangerous to your health. Consume in moderation.

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