|Armagnac, which was first distilled nearly a thousand years ago, is France's oldest and most exceptional brandy. Once sipped, its rich and mellow taste reminds one of ripe fruits, wild flowers and wayside villages nestling in the sunshine of Gascony's rolling countryside.|
Armagnac's heritage involves the marriage of three distinct cultures : the Romans, the Arabs and the Celts. It was the Romans who first brought the grapevine to Gascony; the cultivating and harvesting of which continues till this day. In the twelfth century it was the Moors who took the wines of the region and distilled it into the form of Armagnac that we drink today. The Celts taught the the Gascons how to make oak barrels thereby adding more aroma to Armagnac while ageing.
For centuries only the Gascons knew and savoured this rare brandy. But by the 15th century, trade began, and the great secret of Armagnac became renowned and savoured troughout France. Quickly, Armagnac became known for its fine aromas, complex flavours and as one of the finest brandies in the world.
The areas of production of Armagnac are all within the Gascony area, with three sub-regions each bringing a distinctive feature to the spirit through their own micro-climates and soil structures. Armagnac has a mixed clay and sandy soil, which drains well, and produces a high quality Armagnac light and fine in style, with lots of fruit. The Tenareze region has more chalk with the clay and produces more powerful and robust Armagnacs with a bouquet reminiscent of violets. Haut Armagnac makes only a small contribution to the overall production of Armagnac.
To ensure quality and authenticity, it was decreed by law on May 25, 1909 that Armagnac could only be produced in the above set boundaries. And on August 6, 1936 the Appellation d'Origine Contr�l�e (AOC) was confirmed for these three regions.
The Chabot family established their name in the wines and spirits trade in 1828. Based in the village of Labastide d'Armagnac, the family produced the wine necessary to the distillation of Armagnac. In 1963, Chabot Armagnac was first exported in bottle from France when Michel Camus, President of Cognac Camus and John Gentzbourger, Director of Camus Overseas decided to step forward for the future of Chabot. A production unit was installed in Villeneuve de Marsan with its ageing cellars in Labastide d'Armagnac.
oon Chabot became the number one exported Armagnac in France and important markets where developed in the Asia Pacific region. In 1998, it was decided that the export sales of Chabot for the Asia Pacific region would be separated from Camus Overseas Ltd. and run independently by M G Cellars, a wine and spirits distribution company controlled by Marc Gentzbourger. The sales of other export markets would be covered by C.I.L, a London division of Camus. The new structure is now in place and Chabot Armagnac is widely sold and distributed in ninety-six countries. Chabot remains the world's number one exported Armagnac.
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