Armagnacs harvested in 1969 are becoming quite a rarity. As the vintage runs out bottles of these wonderful gems will continue to increase in value.
|Aroma||Lime and Verbena.|
|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||Rounded and well balanced with plum and prune flavours.|
|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|