Ugni Blanc is the only grape variety used for the wine for distillation on plots of land covered by the Armagnac Ténarèze A.O.P.
The soils are of the clay-lime type which is so typical of the Ténarèze area.
The distillation is carried out at the Domaine using an old wood-heated continuous still and usually takes place in November.
The Domaine’s brandies are aged in 300 or 400-litre oak barrels. Most of them are vintaged at between 44° and 48° and their characteristic features include a strong fragrance of prunes and crystallised fruit and a powerful, muscular mouth which is typical of the Ténarèze terroir.
The Domaine also ages Armagnacs made from an assemblage of a number of vintages at least twenty years old, reduced to 44°; although these are suppler and rounder, they still retain the fruity aromas of the Domaine’s brandies.