Definition: armagnac

The distinctive feature of the Armagnac still is that it distils continuously. The Armagnac is then aged in oak barrels, for six months to a year in new barrels, and at least ten years in older barrels.

Located in the heart of Gascony, the Armagnac vineyards cover approximately 15,000 hectares and encompass a large part of the Gers department, as well as a few cantons in the Landes and Lot-et-Garonne departments. They consist of gently sloping, well-exposed hillsides.
There are three distinct production regions:
- to the west, Bas-Armagnac extends over sandy-loamy, acidic soils known as sables fauves, where delicate, fruity eaux-de-vie are produced;
- in the centre, Armagnac-Tenarèze, with clay-limestone soils, produces more lively and full-bodied eaux-de-vie that express their full richness after prolonged ageing;
- To the east, Haut-Armagnac, where vine cultivation developed in the 19th century during a period of high demand, now accounts for a very small proportion of production.
The Armagnac AOC area covers a large part of the Gers, Landes and Lot-et-Garonne departments, comprising three wine-growing regions: Bas Armagnac, which straddles the Gers and Landes departments, on sandy soils; Ténarèze, a hilly area with limestone, molasse and sandy soils; Haut Armagnac in the east, with limestone and clay-limestone soils, which mainly produces local wines. The main grape variety in Armagnac is Folle Blanche, known locally as Picpoule. Like Cognac, it produces low-alcohol, low-acid wines that are suitable for distilling into fragrant, highly refined eaux-de-vie that mature fairly quickly. Two other grape varieties are authorised: Ugni blanc, which produces fine eaux-de-vie without any particular character, and Baco 22A, from which the best Armagnacs in sandy soils are made. In terms of vinification and distillation, there is no real difference from the production of Cognac. Armagnac is aged in 400-litre oak casks. During this period, which can vary in length, the Armagnac develops its colour and tannins. It also loses its harshness and alcohol content, while acquiring the rancio flavour characteristic of well-aged Armagnac. Like Cognac, simple Armagnacs are diluted with water or petite eaux, a mixture of water and brandy.
The Armagnac appellations were changed in 1999. Here are the four new distinct categories: Blanche d'Armagnac (unaged eaux-de-vie with fruity aromas), Armagnac (for products aged up to five years), Vieil Armagnac (for eaux-de-vie aged over five years) and Armagnacs millésimés (for products from a single harvest, generally aged over ten years).
All information is available on the website: