One of the finest post-war Bas Armagnac vintages still in existence.
|Aroma||Woody aromas with vanilla and notes of spices|
|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||Smooth and long in the mouth with notes of toast in the tail.|
|Grape Variety||The main grape is Folle Blanche but Ugni Blanc, Colombard and Baco are also used.|
|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.|