Our Armagnacs

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Production of Armagnac : smoothness and aromatic strength

Each vintage is unique because each year is different with regard to the hours of sunshine and rainfall. Strength in the fruit, the taste senses develop around the rancio, spice bread aromas, candied fruits, chocolate, and light woody hints.

All of our Armagnacs are made to combine smoothness with aromatic strength and thus awaken pleasures for the eyes, nose and mouth.


We must look back to 14th century to find the first traces of the production and consumption of Armagnac.

While its trade developed between the 15th and 17th centuries, it was the Dutch who were responsible for the real expansion of the trade.

During the occupation of Gascony by the English, the shipping of any wine other than Bordeaux on the Gascony was forbidden. The Dutch in the region then decided to process their wine to make brandy.

Because they had a very large production they were forced to store most of it in barrels. These storage constraints brought out the aromas of the Armagnac and started the success of this famous brandy.

Only at the beginning of the 20th century was the zone of production defined. In 1936, the “appellation d’origine contrôlée” finally limited the proliferation of imitation products.

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Our production


 The Artez Bas Armagnac are produced in the Midour valley, in the heart of black Armagnac. This region is renowed for the soil of tawny sand.

Types of grapes

Our Armagnac is obtained from the distillation of white wines produced from the following grapes : Folle Blanche, Ugni Blanc and Baco.


The wine is distilled continuously with the still of the estate within three weeks of its fermentation. The wine, free of any stabilizers, gives its full aromatic potential to this brandy.


The brandies remain in new barrels (recent aok barrels) until the rate to dissolution of wood substances is optimal.

The first quality is a good exchange between the alcohol and the surrounding air. The brandies are then transferred into older barrels.

The wood substances mature, the vanilla and prune aromas develop and the alcohol content decreases progressively by evaporation of the alcohol.

The brandy takes on an attractive amber and then mahogany color.