he most important criterion for quality is the grape. At Cassagnoles, we distil Ugni blanc. Plots are chosen and the grape's quality is of the utmost importance.


Following careful vinification, a traditional column still is used to distil the wine in November, as soon as it is ready. On our estate, the distiller comes to the wine. Distillation is continuous and lasts between 5 and 10 days, according to the volume to be produced.
The Armagnac brandy is then stored according to its intended use:

Armagnac that it to be used to produce 'Floc de Gascogne' is moved to oak casks able to hold between 15 and 60 hl.

Armagnac that is to be bottled and commercialised is moved to 420-litre barrels.

A small part of the production is used to make our 'BLANCHE DE CASSAGNOLES', and this is moved to stainless steel vats.

Time must now be left to do its work, because first and foremost in the creation of Armagnac are patience, time and a know-how that is passed from generation to generation.