Armagnac

La Blanche Armagnac AOC

BLANCHE ARMAGNAC, a young A.O.C. "Appellation d'Origine Contrôlée", is a traditional eau-de-vie from the Pays d'Armagnac born in 2005 from the will of the producers, who used to keep part of the brandy freshly distilled for their own needs, especially gastronomic ones.

Coming from the same terroir as Armagnac, it benefits from the centuries-old know-how of distillation. But major difference with its big amber brother: Blanche Armagnac is a white alcohol, with a fruity and fresh taste.

Specific means of vinification, a selection of distillation runnings allow to reveal particular fruity and floral aromas.

In order to preserve its aromas and its crystalline aspect, it is kept in inert containers. During maturation, the producer works the brandy and lowers its alcoholic degree in order to enhance its fruitiness and roundness on the palate.

Finally, a unique case in the world of AOC eaux-de-vie, it is a compulsory product control by batch that authorizes its marketing, and makes Blanche Armagnac AOC a technical, demanding, and highly qualitative product.

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Production and marketing conditions

They are the result both of rules desired by the profession and translated by the texts, and of quality requirements that require an adapted technical itinerary.

The new Armagnac Appellation d'Origine Contrôlée decree of December 26, 2014 takes over the production conditions for BLANCHE ARMAGNAC defined by the initial decree of 2005. It can only be elaborated in the Armagnac zone, on identified vines. It must be kept in an inert container as soon as the distillation process is over and can only be authorized for marketing after control of the product by the ODG (Organisme de Défense et de Gestion de l'AOC) after 3 months of maturation.

In practice, the selected grape varieties are Folle blanche, Ugni-blanc, Baco and Colombard, used pure or in assembly. The vinification process favours the search for fruitiness and the conservation of wines rich in light lees that will release their aromas in the still. Distillations are early in order to preserve the qualities of the wine and the pours selected for their finesse, with higher distillation degrees than for Armagnac. The maturation period (3 months minimum, but often much more) is used to work, aerate the brandy and lower its degree. The brandy's original ardour is tempered and its aromatic richness and roundness revealed.

The marketing conditions impose for BLANCHE ARMAGNAC an approval batch by batch with sampling, analysis and tasting of the product by an expert jury.