Traditional skill and expertise
Raymond Crombez de Montmort has taken over from his uncle, Bernard L’Huillier, as owner-manager of the estate.
All the Armagnacs are from the La Béroje vineyards, and every stage of the production cycle is still skilfully carried out on the estate, including the grape harvest, wine-making, distillation, aging, bottling and sales. This is something quite rare nowadays, as the Armagnac market belongs primarily to the big Cognac houses, owner-managers now producing only 10% of the brandy sold
Single distillation – an Armagnac tradition
The wine in the vat (1) gradually fills the column (wine-heater 4) then pours into the distillation column (5) via the swan-neck pipe; when the wine hits the hot plates it vaporises and the vapour rises up through the wine that is bubbling its way down the plates (6), absorbing the alcohol and most of the aromatic substances on its way. The vapour then escapes from the top of the column into the ‘cooler’ and travels down through the coil (3). The freshly arriving cold wine surrounding the coil causes the vapour to condense, whereas the wine itself gradually heats up as it rises. When it leaves the still (7), the Armagnac is colourless and at 52° – 55°, fiery yet already steeped in rich aromas.