rmagnac is obtained by the distillation of white wines mainly from the Ugni Blanc, Folle Blanche, Baco Blanc grapes, these wines must be produced in one of the three regions of Bas Armagnac, Tenareze and Haut Armagnac. The distillation of Armagnac takes place during winter as soon as the fermentation process is over.
t is the continuous distillation process, coupled with the grape variety and maturation an black oak that gives Chabot Armagnac its unique taste. After distillation, Chabot Armagnac is put into barrels for ageing, the barrels are stored in temperature and humidity controlled cellars and under the permanent care of our Cellar Master. During the ageing process, the Armagnac extracts colour and tannin from the oak barrels, the alcoholic strength diminishes and the aromas develop progressively. The spirit takes on a fine amber and mahogany colour.
he wine is distilled in the specific Armagnac still known as the Alambic Armagnacais. It took decades of trial and error before the still for continuous distillation was perfected by Mr Verdier in 1890.
N AGE OLD PROCESS
t is the continuous distillation process, coupled with the grape variety and maturation an black oak that gives Chabot Armagnac its unique taste. After distillation, Chabot Armagnac is put into barrels for ageing, the barrels are stored in temperature and humidity controlled cellars and under the permanent care of our Cellar Master. During the ageing process, the Armagnac extracts colour and tannin from the oak barrels, the alcoholic strength diminishes and the aromas develop progressively. The spirit takes on a fine amber and mahogany colour.
he wine is distilled in the specific Armagnac still known as the Alambic Armagnacais. It took decades of trial and error before the still for continuous distillation was perfected by Mr Verdier in 1890.
