These are essentially Baco with a little Ugni Blanc. Here we are at the apex of exchanges and the wood has provided its full quota of tannins and its aromas; it is time to decant the eaux-de-vie into glass demijohns in a place out of the light, where these Bas-Armagnacs Gélas will continue to age in storehouses—chais—built by Baptiste Gélas in 1875: Their development in glass demijohns will help to harmonize the aromas and preserve the rancio.- Oldest Bas Armagnac : slow development in glass demijohns enables the eau-de-vie to evolve – it is said to “digest” its elevage in wood. The various Bas Armagnacs differ in the way the wood works (type of heating) and the original degree of distillation. In very old eaux-de-vie (more than 100 years old) we can find the painstaking work of the cooper who used to dry the dowels (for about 12 years) and also wash the casks to remove the wood’s toxins. Today, modernity enables us to dry the dowels earmarked for the manufacture of 400 liters barrels in 18 months.
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