Essential Facts

First Armagnac Distilled: 1985
Origin: Lectoure, Gers, France.
Conceived by: Patrick de Montal & Victoire de Montesquiou
ABV: 45% (90 proof)

Ingredients: A blend of Ugni Blanc & Colombard Wines – sourced from the vineyards on the Domaine at Arton in Haut Armagnac.

Production Technique: The annual harvests of both Ugni Blanc & Colombard grapes yield distinctive white wines that showcase the unique terroir of Haut Armagnac’s Chalk and Clay rich soils. The grapes must be harvested early in the morning to maintain freshness and prevent oxidation, as no sulfur is allowed in the production of Armagnac. The grapes are slowly pressed without stems or peels, and the juices are transferred to stainless steel fermentation vats. A specialized yeast strain is introduced, specific for flavor profile and to not produce sulfur, and the juices are allowed to ferment in a temperature controlled (18-20 degrees Celsius) environment for one to two weeks.

Once fermentation is complete, the wines are then distilled in a unique mobile single column continuous still an “alambic á colonne” – traditional for production of Armagnac. The still and the distiller are only on site at the domaine during the distillation period – somewhere between two to three days. The final product is distilled between 54 – 57% ABV, proofed to 45% for bottling.

Expressions: Fine Blanche, La Réserve, Millésime

Fine Blanche: Unaged.
La Réserve: A blend of Armagnacs aged between 4-11 years.
Millésime: A single vintage, and only from the very best single barrel, aged a minimum of 10 years.

Barrels: 420 Liter Gascon Black Oak Barrels, Medium Toast, produced by Tonnellerie Bartholomo