Aged in oak barrels for at least six years. Beautiful amber colour of old gold. The nose opens with intense and delicate aromas of candied fruits. In the mouth sweet and full with vanilla on the finish. Beautiful harmony between wood and fruit.

climate

mediterranean climate

soil

poor and sour argilo-siliceous fields, by blended places of ferruginous elements which colour it

vinification

Armagnac is made by distilling white wine to produce a clear spirit ("eau de vie"), which is then aged in oak barrels. The primary grape varieties used to produce Armagnac are Baco, Ugni Blanc, Folle Blanche and Colombard. After the grapes are harvested, typically in September, and pressed, the juice is fermented to produce a white wine with a low alcohol and high acidic content. The wine is subsequently distilled to make an "eau-de-vie," which is then placed in oak barrels where it is aged until it is bottled.