LEssentiel Since 1838, the DARTIGALONGUE family has been ageing Bas - PDF document

L’Essentiel Since 1838, the DARTIGALONGUE family has been ageing Bas Armagnac in Place du Four, in the dowtown of Nogaro (Gers).

L’Essentiel A unique collection of old Vintages is hosted in the family Museum ELABORATION White eaux-de-vies from grapes varieties Baco 22A , Ugni Blanc and Folle Blanche are selected from the best terroir, the Bas Armagnac. Nogaro

L’Essentiel The distillation is made in a traditional Armagnac continuous stills (column stills) producing an eau-de-vie at 58% abv. The crystal eau-de-vie is then put in 400 liters gasconic oak barrels with a wide grain (south-west France), purchased from the 2 local coopers : Gilles Bartholomo and Tonnellerie de l’Adour. Evolution of armagnac color after 1 year of ageing in gasconic casks with a strong toasting

L’Essentiel Ageing at DARTIGALONGUE is carried out successively in two types of cellars : dry cellars (on upper level) that calm the fiery nature of the young eaux de vies, and the humid cellars (on beaten earth) that bring roundness and finesse. 1/Dry cellars on upper levels 2/ Aeration and low reduction of the alcohol degree 3/Humid cellar on beaten earth This careful and precise ageing is to permeate the Dartigalongue Armagnacs with the family style: freshness and full flavoured .

L’Essentiel CREATION The blends are created by Ghislain Laffargue , Cellar Master since 1990, and Benoit Hillion , Director and nephew in law of Françoise Dartigalongue. More than 50% of the bottles produced are labeled by hand .

L’Essentiel TO SUM UP Soil Grapes Distillation Terroir of Bas-Armagnac Blend of 3 Distillation in an with sandy and silty soils complementary grape Armagnac column still at varieties : 58% abv A terroir reputed for giving fine and elegant 40% Ugni Blanc => fruity The distillation in a eaux-de-vies notes like pear, apple traditional still at a low alcohol degree allows us 40% Baco 22A => length to keep a maximum of in the mouth, structure aromas and a and smoothness remarkable ageing potential. 20% Folle Blanche => elegance and floral notes Oak barrels Cellars Maturing-blending Ageing in Gascon oak Alternating from dry The maturation is barrels (southwest cellars to humid cellars. surveyed and managed France) with a wide grain by Ghislain Laffargue , The upstairs dry cellars gives great length in the the DARTIGALONGUE that are subject to great mouth and full gourmet Cellar Master since 1990. temperature variations, flavours (candied fruits) will remove the fire from Benoit Hillion , the to the eaux-de-vie. the young eaux-de-vie. Director and representative of the 6 th Every year, 30% of the The humid cellars distilled eau-de-vie is generation, takes part in situated on beaten earth placed in new oak all decisions concerning floors have a more barrels. the maturation. The stable temperature blends are always which will give them created together . roundness and finesse.