Armagnac “Dry Cellar” 43.4%

Contains sulphites

Manufacturer's address: Maison Dartigalongue, Place du Four - BP 9, 32110 Nogaro, Gers, France

Since 1838, the Dartigalongue family has been making artisanal Armagnacs in Nogaro, in the Grand-Bas-Armagnac region (Gascony). The family is proud to own the region's oldest vintage: an Armagnac from the 1848 harvest, well guarded in their "paradise".

The brandies of the Baco, Ugni Blanc and Folle Blanche grape varieties are distilled from the famous Bas Armagnac terroir with its sandy-silty soils. Distillation takes place in Armagnac stills with 58% vol. For the maturation, the brandy is filled into 400 liter barrels made of coarse-grained local Gascony oak.

The blends are made by Ghislain Laffargue, cellar master at Dartigalongue since 1990, and Benoit Hillion, director and son-in-law of Françoise Dartigalongue.

Dartigalongue's Armagnacs are the result of 100% local production. All boxes, wooden cases, labels and all raw materials come from the Gascony and Aquitaine regions.

The brand is present in the most beautiful wine cellars in France, in more than 35 Michelin-starred restaurants and in 22 exporting countries.

Dartigalongue - a historical reference of the appellation for 6 generations.

Armagnac comes in the following quality levels:

Trois Etoiles - Maturation of at least one year
VS - Maturation of at least two years
VSOP - Maturation of at least four years
XO - Maturation of at least six years
Hors d'Age - Maturation of at least ten years

Varieties: Baco 22A (a hybrid French-American variety), Ugni Blanc, Folle Blanche
Terroir: sandy-silty soil of the Bas-Armagnac
Distillation: Armagnac column still at 58% vol.
Gradual reduction of alcohol content to 43.2%, then stabilization in stainless steel casks for at least 2 years in dry cellars located high under the roofs. Hence the name "Dry Cellar".
Alcohol content: 43.4% Vol.