The INAO, from the vineyard to the barrel
 Whilst alcohols worldwide have broadly become industrial products, Armagnac is devoted to emphasizing its place as an original handcrafted eau-de-vie, fashioned from a terroir and in traditional methods. In a word, an AOC from the vine and the wine.
The INAO's revision of the AOC conditions has demanded that we contemplate, negotiate, ratify and apply its new rules of follow-up, control and approval of the production.
It is the identification of the means of production : designated areas of vines, alambics and cellars that are the foundation of this follow-up. Each one is assessed depending on the specifications established in consultation with the profession. New conditions of agreement reinforce the quality control.
– Armagnac is made from a designated area of vines that are managed in a specific way and on the appropriate land. Each parcel of vines destined to become Armagnac at each estate are identified.
– Armagnac is distilled by a traditional size alambic. The identification of the alambics testify that the capacities, number of plates, etc must conform with the AOC rules.
– Armagnac is aged in appropriate cellars where the ageing conditions (quality of oak, capacity of the containers, building, aeration, etc) are approved by what is known as the Identification of the Cellars.
 – Armagnac passes a quality control during its first year of ageing in order to separate the eaux-de-vie that are not worthy of the Appellation. This is known as the Product Control of the INAO.
Everyone is aware that these controls are not the only selling points, however, they do reinforce the seriousness of the profession, the traceability of the production and in the long-term, the quality of the Armagnacs.
* INAO : Institut National de l’Origine et de la Qualité
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