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Good omen for the future, the Aurensan area was already in ancient times a chosen place for big agricultural cultivation. While ploughing the property ground to plant vine, our great-grandparents even digged-up ancient mosaic pieces showing evidence of the estate’s flourishing history. With its fertile ground and its South-West orientation, Aurensan is a great place for grapevine cultivation.
The vineyard of Aurensan spreads over 5 hectares; Ugni Blanc, Colombard and Folle Blanche flourish on a chalky clay ground propitious to the development of vine’s root systems that can dig several meters deep. This very specific land called Ténarèze is the homeland of eaux-de-vie of Armagnac with strong character: structured, powerful and stylish, they are particularly beloved by connoisseurs.
Distillation takes place at the estate, in an Armagnac still continuously heated. It lasts several days, during which we pay constant attention to the purring still.
It is a continuous system, it works according to a permanent cycle. The device is composed of two circuits, one dedicated to the wine and the other for the spirit, which penetrate mutually into two elements, the wine-heater and the column. Once the wine has been warmed up in the wine-heater, the spirit starts flowing. The heat transforms the wine into alcoholic fumes. Going though the condenser, the spirit is finally collected at the bottom of the column to be casked.
The cellars of the Domaine d’Aurensan are very humid which favors a long and progressive ageing. Casks, made of wood of the oak trees of the estate, bring all the aromatic singularity to the eaux-de-vie.
Bottling is made by hand on demand, in cellars of the estate, with no filtering. Bottling is the moment when the ageing of the eau-de-vie is definitely fixed. It is indicated on each bottle.
To this Armagnac, neither sugar, nor colouring, nor water are added (nor any other food adjuvant). This is why it is called the Triple-Zero Armagnac. It is a genuine product that concedes nothing to marketing. This is how we like to conceive our Armagnac.