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The estate vineyard
This is situated in the heart of Bas-Armagnac. The plateaus with sandy-silty and acid soils (known as tawny sand) give the best growths and produce the most delicate and fruity armagnacs.
The varieties
Armagnac is obtained by a distillation of white wines essentially produced from ugni blanc grapes, giving both volume and length, bacco for typicity and rihness, and folle blanche, which is renowned for its surprizing fruityness. |
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Vinification/Wine-making
The white wines, harvested in October, are vinified in the traditional way, with no oenological product added; they are hallmarked by:
- a frank taste
- a relatively low degree of alcohol
- significant total acidity. |
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Distillation and ageing
the wine is distilled at the Domaine de Jo˙, very soon after fermentation by simple heating. When it leaves the still, thearmagnac is transfered to a cellar, in new Gascon-oak casks for typicity and character, as well as casks made of oak from central France, for suppleness and elegance. After a swift tannin sampling, the armagnacs are moved to older casks, to complete the process under way and find their wood/fruit balance. Strict monitoring and successive aerations then help to perfect a consistent range of armagnacs, or keep a vintage which seems well-suited to extended ageing. |
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