Armagnac

Armagnac often stands in the shadow of Cognac, which maintains its noble image worldwide with far greater advertising expenditure. Objectively, however, Armagnac is an equally noble spirit with a far richer history. While the first Cognacs were produced in the 17th century, Armagnac historians can point to a document from 1461 approving the commissioning of an Armagnac distillery in the Départment of Landes. In earlier times, Armagnac was used for medicinal purposes, such as for pain relief, or as a disinfectant.

Rustic base wines

The foundation for Armagnac production rests in base wines from varieties such as Ugni Blanc (called Trebbiano in Italy), Colombard, Folle Blanche, Baco Blanc, and a range of other varieties long-established in Gascony. Its production must be carried out traditionally, and as naturally as possible; addition of sugar (chaptalization) is prohibited, along with sulfurization or decanting. The result is rustic, country wines accented with acidity, which are rather enjoyed by locals with regional cuisine. In addition, only three cultivation areas are approved for the production of Armagnac base wines: Bas-Armagnac, which yields the highest-quality growths, Haut-Armagnac and Ténarèze.

Exclusive Millésimes

In contrast to Cognac, Armagnac is distilled in a burning process. Afterwards, the young brandy ages in barrels made from Gascogne Holm oak, whose wood is stored for six years before use. Freshly distilled Armagnacs are generally first matured in new barrels. Only when the distillate develops the desired color and aroma is it moved to used barrels. Armagnacs enter the market with various designations: “VSOP” for a four-year, “XO” for a six-year and “Hors d'Age” for a minimum of a ten-year barrel maturation period. “Millésimes” are considered particularly exclusive. Vintage Armagnacs from the 19th century are still commercially available.