In Gascony, where De Montal’s Armagnacs have their origins, time slowly does its work.
Its vineyards bear the fruit of an ancestral know-how that takes it through the moment of distillation to the miracle of its aging process in the secret of his cellars. De Montal’s Armagnacs exude the incomparable savours of the soil that bore its vines.
Gourmets of the world may choose among the list of prestigious De Montal Armagnacs.
Olivier de Montal.
Born of the union between land and sea, the soil of Gascony consists of untamed sands, and accounts for Bas-Armagnac’s character and light aromas. Made of siliceous clay, the soil is poor in lime and gives Bas-Armagnac brandies their lightness and fragrance redolent of prunes. Another of its characteristics is its patchwork of vineyards and of woods.
Folle Blanche, Ugni-Blanc le Baco and Colombard are the traditional varieties of grape that enter into De Montal Armagnacs. White wines that best lend themselves to distillation are weak in alcoholic content and fairly acid, quite fragrant, delicate and well-rounded. We therefore select the most suitable parts of our vineyards for cultivation.
Our method of vinification is altogether natural, the addition of anything artificial being forbidden. The wine is distilled right after harvest time so as to preserve a maximum amount of aromas.