Armagnac

Bas-Armagnac Domanine Langreau 1983-1986-1989

These three vintages are a little treasure sought and found in a magnificent botanical garden in the heart of Gascony. For each vintage only 52 bottles were imported into Italy and the now ceased production of the Faget lords make these bottles a rarity. Each vintage has its own organoleptic personality and all of them are a magnificent journey for the palate and a rediscovering of lost time and the art of artisanal distillation.

Short story

Domaine de Lagréau

Nicole and Aimé Faget were farmers and winegrowers. They cultivated corn and the vines for the instillation of Armagnac until their retirement in 1995. Then they continued to be interested in the plant world but in a different way: little by little, they created, on their estate, in Bourrouillan, a magnificent botanical garden of 1.5 hectares on several levels.

Small signs name the plants in Latin and French. “Perfect harmony, for me, would be to have a stream meandering through the garden,” dreams Aimé Faget. This Armagnac is obtained from wine (baco 22 A, colombard, ugni blanc) distilled with a continuous distillation alembic typical of Gascony.

Gold medal at the General Agricultural Competition in 2008. Their Armagnac is aged in a stone cellar shaded by a 300-year-old oak. Cuspid managed to import 106 bottles of the best vintages of Messrs Faget’s production 1983, 1986, 1989. The Fagets no longer distill and this Armagnac is undoubtedly an absolute precious rarity.

Bas-Armagnac 2000

A Bas-Armagnac aged for 21 years in the cellars of the Gers Department, selected by Cuspid for its authentic character and organoleptic qualities typical of the best Bas Armagnacs. A complex balance of fruity accents and spicier aromas that define it as a harmonious spirit, unforgettable with an ice cube, even as an aperitif.

Short story

Domaine Le Clos des Saveurs

Monsieur Artiguelongue lives in Arblade-le-Haut near Auch in the Gers in Gascony and specializes in the refinement of Armagnac supported by the experience of master cellarman.

The blend used for this production is a melange of Baco and Ugni-Blanc. The soil is made up of siliceous clays, poor in limestone, rich in sands of iron oxides which color the countryside of this area in a characteristic red.

The alembic used for the production of this brandy takes the name of “Armagnacais”, built in copper since it is not affected by the acids of the wine. It is a continuous distillation alembic without review. Several factors distinguish Armagnac from Cognac.

The grapes of the wines used to produce Armagnac grow on a mainly sandy soil. The resulting brandy is then aged in the black oak of the region, giving it a naturally dark colour.