Aromas of floral acacia with notes of walnut stain and coffee characterise this delicious Armagnac which is produced in the heart of Bas Armagnac.
|Aroma||Floral acacia with notes of walnut and coffee|
|Ageing||Well aged in oak casks in cellars next to the Baise river. This ensures that the cellars are always damp and provide the best conditions for ageing.|
|Distillation||Distilled at at around 58 – 60 degrees|
|Flavour||Complex flavours with good length and a finish of roasted coffee.|
|Grape Variety||Mainly Colombard with some Folle Blanche. Sometimes Ugni Blanc is used.|
|Reduction and Strength||Limited reduction down to 40 degrees|
|Viticulture||The climate is soft and humid with sunny autumns and the soil is made of siliceous clay which is poor in lime, giving Bas Armagnacs a lightness and fragrance with subtle tastes|