||Lovely fresh nose, with aromas of dried fruit, candied oranges and rancio
||Aged in 400 litre oak casks in an 18th century cellar. Cellar conditions are medium dry
||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
||Very fine and round in the mouth, with flavours of currants and cinnamon. Extremely soft but slightly wooded superb finish of candied fruits.
||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