terroir

ARMAGNAC


SOIL AND CLIMATE

MULTIPLES TERROIRS IN ONE

Armagnac gathers three particular terroirs: Bas-Armagnac, Armagnac-Ténarèze and Haut-Armagnac. Each of these regions possesses a soil with unique characteristics, which in turns confers to the armagnacs varied and complex profiles. The climate is temperate and beneficial to the growing of vineyards. Warm winters and long hot summers grant high-quality grapes.


Janneau Armagnacs Sud Ouest Terroir
LANDES PYRÉNÉES ATLANTIQUES HAUTES PYRÉNÉES HAUTE GARONNE GERS AUCH TOULOUSE 70 KM BORDEAUX 150 KM LOT-ET-GARONNE AGEN CONDOM PAU MONT-DE- MARSAN HAUT ARMAGNAC BAS ARMAGNAC ARMAGNAC TENAREZE AGEN

Discover the different appellations of Armagnac

AOC Armagnac Tenareze

1.588 hectares of vineyards dedicated to producing Armagnac

Soil: Clay-limestone

Varieties: Ugni Blanc, Colombard

Vigorous and spicy eaux-de-vie


THE WINE

In order to produce its armagnacs, Janneau selects wines from the four main regional varieties:  Ugni Blanc, Folle Blanche, Colombard and Baco. These natural unfiltered white wines, generally acidic and with low alcohol are ideal for distillation.


ARMAGNAC, COGNAC, BRANDY
WHAT IS THE DIFFERENCE ?

Armagnac and Cognac are two types of brandy, grapes eaux-de-vie aged in wooden barrels. However, armagnacs and cognacs must respect much more rigorous production norms detailed in the production charts of their respective Appellation d’Origine Contrôlée.


THE DIFFERENCES BETWEEN ARMAGNAC AND COGNAC ARE :

The terroir & grape varieties

Armagnac’s vineyards are planted in the South-West of France between the oceanic climate to the West and the Mediterranean climate to the East. Ugni Blanc, Folle Blanche and Baco are the three main planted grape varieties.

The history

 True cultural legacy, Armagnac is the oldest French eau-de-vie. Popularized by Alexandre Dumas and his hero D’Artagnan in The Three Musketeers, it embodies the French pride and panache.

The distillation

In Armagnac two distillation methods are allowed. Single distillation is the most spread among the producers but some, such as Janneau, perpetuate the double distillation.

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