Traditional vinification to obtain an aromatic, slightly acidic wine with a low alcohol content. Typical Armagnac continuous distillation: column stills equipped with "spider-leg" trays, ideal for the production of old and low Armagnacs. Aged in new French oak barrels (strong toasting), then finished in "semi-exhausted" or "exhausted" barrels.
Silver medal at the Concours des Armagnacs in Eauze.
Silver medal at the Concours Général Agricole de Paris.
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