Armagnac Producers
Armagnac
is the oldest French "eau-de-vie". Its origins can be traced up to
the Middle Ages. Armagnac is only distilled once where Cognac
is distilled twice. In fact, Armagnac versus Cognac differ in
grapes, terroir, distillation, élevage, blending, aromas, tastes
and textures. The history of Armagnac precedes that of Cognac
by about 150 years.
Armagnac is made from distilled wine with nine permitted grape varietals. Folle Blanche, Ugni Blanc, Colombard and Bacco are the most common grapes. The Folle Blanche is low in alcohol yet high in acidity. However, the Folle Blanche has a history of low yields and high disease, so it now comprises a mere 3% of the Armagnac grape vineyards. The Ugni Blanc in Charente dominates a considerable 98% of the Charente vineyards. Colombard is a more neutral, safe grape for Armagnac mainly utilized for South West France’s Côtes de Gascogne wines. The Bacco 22-A is a hybrid which the AOC has mandated must be phased out by 2010.
Armagnac grapes grow in a different soil than the Cognac grapes. The Armagnac region is demarcated into three smaller regions: Bas-Armagnac, Ténaréze, and Haut-Armagnac. Bas-Armagnac soil is the lowest in altitude but highest in quality-oriented producers, particularly the significant Les Landes department in the Northwest. The iron-rich soil is sand-based, and the Bacco and Ugni Blanc flourish there. Clay and limestone soil in Ténaréze yield mainly Ugni Blanc and Colombard grapes for Côtes de Gascogne wines or Floc de Gascogne, the Armagnac region's equivalent of Pineau des Charentes. Haut-Armagnac has less vineyards and more limestone soil, largest geographically but least notable.
When the producers distill Armagnac, they heat the wine to boiling, condense its vapors, and then return the steam to liquid. Traditional armagnac is distilled once in a small continuous still called an alambic, which is often transported from one producer to the next between the months of November and January.
Armagnac is traditionally aged in a 400-420 liter oak cask known as an une pièce armagnacaise. Whereas Gascon oak was once commonly used, lack of natural resources now warrants an increased usage of oak from the Limousin forest. The differences between the two types of oak are not tremendous: Gascon oak tends to give more tannin, Limousin more vanilla. Adjusting time levels in newer and second-use oak can compensate for each barrel's physical differences.
Here is our list of Armagnac Producers in France.
Armagnac is made from distilled wine with nine permitted grape varietals. Folle Blanche, Ugni Blanc, Colombard and Bacco are the most common grapes. The Folle Blanche is low in alcohol yet high in acidity. However, the Folle Blanche has a history of low yields and high disease, so it now comprises a mere 3% of the Armagnac grape vineyards. The Ugni Blanc in Charente dominates a considerable 98% of the Charente vineyards. Colombard is a more neutral, safe grape for Armagnac mainly utilized for South West France’s Côtes de Gascogne wines. The Bacco 22-A is a hybrid which the AOC has mandated must be phased out by 2010.
Armagnac grapes grow in a different soil than the Cognac grapes. The Armagnac region is demarcated into three smaller regions: Bas-Armagnac, Ténaréze, and Haut-Armagnac. Bas-Armagnac soil is the lowest in altitude but highest in quality-oriented producers, particularly the significant Les Landes department in the Northwest. The iron-rich soil is sand-based, and the Bacco and Ugni Blanc flourish there. Clay and limestone soil in Ténaréze yield mainly Ugni Blanc and Colombard grapes for Côtes de Gascogne wines or Floc de Gascogne, the Armagnac region's equivalent of Pineau des Charentes. Haut-Armagnac has less vineyards and more limestone soil, largest geographically but least notable.
When the producers distill Armagnac, they heat the wine to boiling, condense its vapors, and then return the steam to liquid. Traditional armagnac is distilled once in a small continuous still called an alambic, which is often transported from one producer to the next between the months of November and January.
Armagnac is traditionally aged in a 400-420 liter oak cask known as an une pièce armagnacaise. Whereas Gascon oak was once commonly used, lack of natural resources now warrants an increased usage of oak from the Limousin forest. The differences between the two types of oak are not tremendous: Gascon oak tends to give more tannin, Limousin more vanilla. Adjusting time levels in newer and second-use oak can compensate for each barrel's physical differences.
Here is our list of Armagnac Producers in France.
