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Les bons crus d'Artagnan

VINEYARD

THE WINE MAKING

UBY / DOMUS / TORTUES Range

The grapes are harvested at night when fully mature with harvesting protection. Skin maceration, inert pneumatic pressing (protected from oxygen), fermentation at low temperature, maturing on fine lees, blending and storing in thermo-regulated tanks.

ONE range

The wine making process for this range is identical to that of the UBY range, with an additional maturing in oak casks for 3 months. The Petit Manseng is late harvested.

O² range

The wines are made by the conventional method. CO2 is added at the bottling stage.


BAS ARMAGNAC

Plots in vineyards of Ugni Blanc and, more recently Folle Blanche, have been selected grown on tawny silica soils to give the Estate’s Armagnac its elegance, its softness and its fruitiness.

The wine is distilled on the Estate in a traditional still. It is during the ageing in barrels made of local oak that the miraculous alchemy between alcohol and wood takes place. The ‘eau de vie’ is thus transformed into this noble amber-coloured liquid whose fineness and richness are the promises fulfilled at the end of a slow development under the watchful eye of the wine maker.