Armagnac di Montal VS


Armagnac is the oldest wine based eau-de-vie produced in the heart of Gascony, South West France. The development of Armagnac remains artisanal, which includes three stages, all of equal importance: winemaking, distillation and aging. The aging in wood gives complexity and extra sweetness. Since its distillation, Armagnac is put on aging in oak barrels or “pieces” of 400 liters. These parts are stored in warehouses where temperature and humidity are controlled. The Armagnac de Montal come in a large range of vintages from 1893 to 2005. Montal is probably the biggest producer of Armagnac with the most modern distillery in the Gascony region.

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Armagnacs new barrels remain until the dissolution rate of the wood substance is optimal. They are then transferred to older barrels to prevent removal of excessive timber and continue their slow evolution: the woody substances are refined,
From Armagnac di Montal distiller’s note:
“Appearance: A very clear, limpid appearance with long legs that fall slowly along the glass; it evokes sweetness, roundness and richness.
Nose: The first aromas are surprising. After aerating, it changes, gaining in suppleness and revealing its fruity and very floral aspects and notes of almond and white flowers.
Palate: On the palate, it evokes white fruit and roundness. The aftertaste is very interesting with immediate exotic notes.”


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