This is one of a number of early vintage armagnacs from this hugely experienced cellarmaster.
|Aroma||Dried prune and liquorice aromas.|
|Ageing||In oak barrels usually in old and quite damp cellars.|
|Distillation||Most armagnacs have been produced using the continuous still with a series of plates over which the wines boil until the optimum level when the volatile steam is captured and then condensed|
|Flavour||In addition to crystalised fruits there are flavours of clove and dried figs.|
|Grape Variety||The main grape is Folle Blanche nut Ugni Blanc, Colombard and Baco are also used.|
|Viticulture||This is close to the Bas region which is an advantage since during the Jurassic period, the ocean washed over the largely flat plains leaving a firm but sandy substrate ideal for Armagnac viticulture.|