The eau-de-vie is made in the same process than the Armagnac, the only difference being a shorter ageing in demijohn bottles in order to keep its primary aromas and its crystal-clear aspect.
Varietals: 50% Ugni-Blanc et 50% Colombard.
Average vineyard age: 20 years old.
Density of planting: 4500 vines/ha.
Vineyard management: Mechanical ploughing, organic fertilization.
Harvest and Winemaking process: October. Soft pressing followed with a natural fermentation in tank without sulphites.
Distillation process: During the winter after harvesting. The white wine is distilled in a specific “Armagnac copper still”.
Ageing: 1 to 2 years in 30L demijohn bottles to keep its primary aromas and its crystal-clear aspect.
Bottling: Bottled on-site, according to the orders.
Tasting notes: With a crystal-clear aspect and a radiant shine, the eau-de-vie appears in its purest appearance. The nose is subtle and deliver a floral and fruity aromatic intensity while the mouth is pure, harmonious and fresh offering a good balance.
Service advice: The eau-de-vie is drunk in small quantity, chilled or at room temperature, in cocktail, and is used a lot for cooking (patisseries, to make stone-fruits liqueur). Traditionally, we also drink it down in one for the “trou gascon” in the middle of a long dinner to whet guest’s appetite.