Air

When we talk of wine, the question of oxidation is often a sensitive subject.  Necessary for the development of the product but also a source of alteration of aromas, contact with air must be perfectly controlled. What about Armagnac then, as it is made from wine ?

In Armagnac, the harvested grapes are vinified totally naturally, without the addition of any oenological products in order to preserve the freshness and aromatic richness of the wine before distillation.  

In this context, the producers are seeking to limit the oxidation of the wines so that they don’t lose their characteristic freshness.  Particularly during the harvest, the grapes are harvested with careful attention often at night and sometimes by hand to prevent stalking or damage to the grapes before pressing.

Once distilled, the wines that become young eaux-de-vie are left in the « pièces », large 400 litre oak barrels. It is during this ageing that Armagnac takes its colour and develops its complex aromatic palette.

During this time, aeration plays a key role in the development of Armagnac. The « pièces » are not perfectly sealed and therefore let in small quantities of air that favour the appearance of the aromas known as « rancio ».  Meanwhile, the porosity of the « pièces » causes an evaporation of a part of the alcohol in the barrel : the famous « angel’s share ».  In order to prevent the volume loss being replaced by air, a regular topping up of the barrels with an identical eau-de-vie takes place.

Once the eau-de-vie has matured, it is transferred into « bonbonnes », large glass demi-johns, in which the exchanges with the outside air are practically non existant.  In the same way, an Armagnac in a bottle no longer ages and will stay stable for many years or even decades if stored in good conditions.

Although Armagnac is a more stable alcohol than wine and therefore less sensitive to oxidation, one still has to be careful to limit the contact with air.  Therefore, reseal an Armagnac immediately after serving or drink a bottle in the 2 years following its opening, or even in 3 to 6 months if the level is low which is the advice given in order to fully appreciate the product’s aromas.