It is a result of a traditional distillation of white wine made of grapes from Gers and a few cantons (parishes) in Lot-et- Garonne and Landes departments of South West France. The name dates back to the gallo-roman times of Arminius. The first known distillation was in 1411 and first commercial activity involving Armagnac was registered in 1414 in Saint-Sever in Landes. In addition this area produces Floc de Gascogne; a fortified sweet wine. Partially overlapping the same area is an area producing St.Mont and Madiran wines. Today, Armagnac is produced in three areas of Gers and Landes departments:
Once the wine distillation is completed by 31 March* following the October harvest it is placed in the oak casks (pièces). All Armagnac ages in oak casks made of Limousin or Monlezun black oak woods. The ageing process allows reaction between tannic and aromatic substances in the oak to dissolve in the alcohol. The alcohol content decreases and the color changes during ageing process. Maître de Chais (Cellar Master) blends brandies of different ages and origins to produce commercially available Armagnac. The minimum alcohol content is 40%. There are small quantities of vintage Armagnac which are available at their natural ageing proof. Once Armagnac is transferred to the bottle it stops ageing. It must be stored vertically to prevent Armagnac interacting with the cork. Age of the sold Armagnac is indicated by the following designations reflecting the age of the youngest blend used: *** or V.S. at least two years old V.O., V.S.O.P or Réserve at least five years old X.O., Extra, Napoléon and Vieille Réserve at least six years old Hors d'Age at least ten years old. In general, when tasting Armagnac you will recognize rich taste with hints of rose and plum of Armagnac from Ténarèze area. While Bas Armagnac will be finer, drier with more spicy taste of cinnamon, violet and wood. Armagnac Producers BNIA * for 1997 and 1998 harvest distillation will end on 31 January. |
14 January 2001 |
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