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Origin
Armagnac is the historical birthplace of the oldest eau-de-vie in France. The region's eau-de-vie was already ascribed a number of therapeutic virtues in a 14th-century medical treatise. In the course of the 17th century, eau-de-vie was stored in oak barrels, which ultimately gave rise to the prestigious AOC Armagnac brandy we know today. On a geographical note, the Armagnac producing region is divided into three sectors: Bas-Armagnac, Ténarèze and Haut-Armagnac. The Bas-Armagnac sector around the town of Eauze is highly reputed for its brandies. This is where Château du Tariquet has its vineyards. This area is characterised by siliceous clay soil that is acid and sometimes contains iron deposits, hence its local name, Sables Fauves or tawny sands. Most of our soil is primarily silty and known locally as Boulbènes. The wine making process strives to respect and preserve the characteristics of each grape variety. Our wines age naturally in our cellars, without the use of any additional products.
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Distillation
Our wine is distilled using a continuous copper still, specific to the production of Armagnac. This wood-burning still warms the air with its vapours at the end of each autumn, when recently fermented wines are distilled to produce high quality brandy, while respecting the age-old traditions on which our brandy's
legendary reputation has been built.
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The ageing process
All our Bas-Armagnac brandies are aged in oak barrels. The only exception being La Blanche, a clear eau-de-vie. Otherwise, all the eau-de-vie distilled is aged in barrels that are specifically selected to release each brandy's full potential. As a general rule, a selected eau-de-vie will age in a traditional cellar, with a beaten-earth floor and timber framework, housing fine-grained French oak barrels. These are either 400-litre new oak barrels or 225-litre or 300-litre barrels that previously contained wine. We select the type of barrel based on the quality of each eau-de-vie. As soon as the cellar master feels an optimum balance has been reached between the oak and the brandy, the latter is transferred into older and/or larger barrels. It is here that the oak's vanilla tones gradually blend with the notes of candied fruit in the Armagnac. Only time then works its magic, allowing the Bas-Armagnac to achieve its full potential with age.
Grape varieties
Our Bas-Armagnac blends include 65% Baco 22A* and 35%
Ugni Blanc** (this may vary according to the blend). Our Bas-Armagnac Folle Blanche selection*** is produced from a single grape variety, the Folle Blanche.
* Baco 22A, created by Mr Baco in 1898 and the only hybrid recommended in France, is a cross between the Folle Blanche and the Noah (direct hybrid). The Baco grape produces particularly smooth and well-rounded brandies.
** Ugni Blanc originated in Tuscany, Italy, and produces fine, high quality brandies.
*** Folle Blanche is a variety traditionally grown in the Armagnac region. The eau-de-vie and Bas-Armagnac brandies produced from this grape variety offer delicate flavours and a fine aromatic palette.
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