||Powerful and elegant nose with aromas of coffee and cocoa.
||Distillation is with an Armagnac type copper alembic still at around 60 - 62 degrees. The wines are distilled soon after the harvest in order to keep residual tiny lees in suspension
||Bold, supple and mellow in the mouth with a lovely finish of roasted almonds
||Mainly Ugni Blanc but a proportion of Baco is also used
|Reduction and Strength
||Cask strength. Natural reduction from storing in wood
||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