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This is a 60 hectare, 300 year-old estate owned by the Grassa family. The grapes used are Ugni Blanc, Bacco and Colombard from vineyards between 10 and 50 years of age. Each varietal is fermented separately at cool temperature and then distilled using the traditional wood-fueled alambic. Only after fermentation and evaluation by Yves Grassa are the eaux-de-vie blended. All are aged in new Monlezun oak for between 5 and 15 months before being blended with older Armagnacs for further aging. The lightest and gentlest of armagnacs. |
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