Details
The Armagnac Delord story started in 1893 when Prosper Delord, travelling distiller and cellar master, took his alambic still from farm to farm, transforming white wine into Armagnac.
Additional Information
| Ageing | Aged in damp cellars. |
|---|---|
| Distillation | Distilled at around 54-58 degrees. Lower than other brandies, providing greater wine flavours but less refinement than cognacs. |
| Grape Variety | Ugni Blanc, Folle Blanche, Baco and Colombard harvested, pressed and vinified separately |
| 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. |