ARMAGNAC

Armagnac is a French alcohol, produced for more than a millennium in the former province of Armagnac which extended over the current French departments of Gers, Landes and Lot-et-Garonne. It is now produced in 3 appellations:
- Bas-Armagnac with fine and delicate eaux-de-vie, the most famous, made mainly from the Ugni Blanc and Baco Blanc grape varieties.
- Armagnac-Ténarèze with more powerful and full-bodied eaux-de-vie made mainly from the Ugni Blanc and Colombard grape varieties.
- Haut-Armagnac with a lower production from the 4 main grape varieties.

Armagnac is made from the distillation of dry white wines made from 4 main grape varieties:
- Ugni Blanc, which represents more than 50% of the appellation's grape varieties for the elegance and balance of the eaux-de-vie.
- Baco Blanc (Bas-Armagnac) and its predominantly fruity character with about 30% of the vineyard, a cross between the Folle Blanche and Noah grape varieties.
- Le Colombard (Ténarèze), for its freshness and fruity and spicy aromas, on about 10% of the vineyard.
- La Folle-Blanche, for its floral notes, a grape variety decimated by the phylloxera crisis at the end of the 19th century.

The Armagnac appellation also authorises other more confidential grape varieties such as Clairette de Gascogne, Grease, Jurançon blanc, Meslier and Mauzac.

The white wines undergo a natural fermentation without additives, offering a lot of aromatic freshness, then a simple distillation (whereas it is double for Cognac) before aging in oak barrels for a minimum of 12 months. Like a Champagne for example, Armagnac can be composed of a blend of several eaux-de-vie of different vintages and ages, or can be vintage, in this case only from white wines from the same year.

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