Another fabulous vintage from the talented Cellar Master, Eric Artiguelongue. Armagnacs from the 1950s are becoming increasingly difficult to find.
|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.|
|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.|