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Armagnac is a wine brandy produced in the Armagnac region in the Gers and in some cantons of Lot-et-Garonne and Landes. Armagnac comes from the distillation of white wines from 3 delimited areas. The three regions of production and appellations are : Bas Armagnac, Haut Armagnac and Ténarèze. The main grape varieties used are the ugni blanc (55%), the Baco 22 a hybrid of the folle blanche and the Noah (35%).
The base wine is a dry white wine. The alembic still allows by distillation to produce wine brandy. The Armagnac alembic distils the wine in a single pass.
During distillation the wine is heated, under the effect of the heat produced, these vapours capture the aromatic substances of the wine and thus give Armagnac its specificity.
It should be noted that this distillation must be done within three months of the harvest.
As soon as it leaves the still, the brandy with an alcoholic content of 52 to 72% is put into new 400 to 420 l Gascon oak barrels. The brandy is enriched with the aromatic tannic substances of the wood which dissolve in the alcohol. This ageing process lasts between 6 and 12 months.
The eau-de-vie evolves slowly losing astringency and gaining softness and aromas.
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Armagnac
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