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In a Nutshell
Nutty, spicy Armagnac that over delivers at all levels.
Amber core with a bronze rim; shows mellow walnut, warm spices, cocoa and prunes on the nose. Mellow attack on the palate, but not cloying thanks to a delicious freshness and texture.
Distillation is started after the fermentation and before 31st January following the harvest. A wine that is to be distilled must be low in alcohol and very acidic.
Once distillation is complete, the eau-de-vie is stored in new oak barrels with a capacity of 400 litres, during a few years, just until the optimal dissolution of the components in the wood. The eau-de-vie can then be transferred into older oak barrels for a slower ageing process.
This mysterious alchemy between the oak barrel, the cellar master's work and the cellar, gives each Armagnac its identity.
Traditional producer situated in the heart of the Bas Armagnac.