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.
|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.|