Blanche Armagnac AOC
BLANCHE ARMAGNAC, young A.O.C « Appellation d’Origine Contrôlée », is a traditional eau-de-vie from the land of Armagnac that was born in 2005 from a desire driven by the producers that were used to keeping back a part of their freshly distilled eau-de-vie for their personal needs, normally related to the pleasures of the table.
Coming from the same terroir as l’Armagnac, it benefits from the age-old savoir-faire of distillation. The major difference with its big amber coloured brother is that Blanche Armagnac is a white spirit full of fruit and freshness.
Specific methods of vinification and selection of distillate will reveal particular floral and fruity aromas.
In order to preserve its aromas and its crystal clear appearance, it is put into inert containers. During the maturation, the producer works the eau-de-vie and gradually lowers its alcohol strength to highlight its fruity aromas and roundness in the mouth.
Finally and uniquely in the world of AOC eaux-de-vie, there is a compulsory quality control by batch that will authorise its commercialisation, making Blanche Armagnac AOC a technical product adhering to strict standards and of the highest quality.
Production conditions and marketing
These are the result of both the rules laid down by the profession and quality demands that necessitate an adapted technical programme.
The new Appellation d’Origine Contrôlée Armagnac decree of 26th December 2014 reconsiders the production conditions for BLANCHE ARMAGNAC defined by the initial decree of 2005. It can only be made in the Armagnac zone from vines identified specifically for the purpose. Il must be conserved in inert containers as soon as the distillation is over and can only be authorised for sale after a product control by the ODG (Organisme de Défense et de Gestion de l’AOC) after 3 months of maturation.
In practice, the selected grapes are Folle Blanche, Ugni Blanc, Baco and Colombard, used either pure or as a blend. The quest is for fruitiness during the vinification with the conservation of wines rich in light lees that will liberate their aromas in the alambic. The distillation takes place early in order to preserve the quality of the wine and the distillate is selected for its finesse with a higher distillation degree of alcohol than for Armagnac. The maturation period (3 months minimum but often much longer) is put to good use to aerate the eau-de-vie and lower its alcohol strength. The original ardour of the eau-de-vie is tempered and its aromatic richness and roundness revealed.
The conditions for authorisation to sell BLANCHE ARMAGNAC, require batch-by-batch sampling, analysis and tasting of the product by an expert jury.