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The four grape varieties are harvested, pressed and vinified separately in a winemaking cellar, a few metres from the distillery. Temperature control, must settling and racking are all techniques well mastered by Sylvain Delord. He is looking for an aromatic wine that is slightly acidic and low in alcohol which is the ideal wine for the distillation. The distillery is in Lannepax, the family’s native village. The distillation, an essential and fascinating step in the creation of Armagnac takes place in the heart of winter. We are one of the only Armagnac houses using the two methods of distillation; the continuous distillation method that is typical for Armagnac and the double distillation.
