Armagnac is France’s oldest brandy: around the beginning of the 11th century AD, distilling techniques that had originated in ancient Egypt came to Gascony via nearby Moorish Spain and its Al Andalus civilization. Just as the Romans had been quick to plant Gascony with vineyards, stills began to develop rapidly. By the 15th century, brandy had become one of life’s pleasures, appreciated in its own right rather than solely for its therapeutic virtues.

The wines exclusively coming from the estate, are distilled on site using a roving still according to traditional Armagnac methods or “Eau ardente” whereby the eau de vie leaves the still at 53-55° to fill oak barrels in the cool chais (barrel house).  Upon contact with the oak, the Armagnac quickly loses its bite, then mellows, taking on a pale gold and then amber hue, the juices mingle: a violent dialogue in which the fragrances merge. The Armagnacs start reaching their aromatic peak around 30 years, not limited to the following notes: aromas of vanilla, dried fruit, blossoming vines, prunes, candied apricot, lime-flower…

The range of vintages invites you to step into a world of flavors: an inner, jubilatory world where subtle memories of warm, fresh, indescribable fragrances spring to life. These sumptuous harmonies reflect the essential nature of Armagnac: product of a unique terroir, transformed by the heat of a still, impregnated with the aromatic substances of wood, softened by the years in the damp atmosphere of a dirt-floor barrel-room, where everything can breathe, mingle, and resonate.