Since 1838, the DARTIGALONGUE family has been producing handcrafted armagnacs in Nogaro, Bas Armagnac. Continuously owned by the same family, Maison DARTIGALONGUE is proud to have been awarded the Entreprise du Patrimoine Vivant (EPV) label, which recognizes French companies with outstanding craftsmanship and industrial know-how.
The richness of DARTIGALONGUE Armagnac is rooted in the sandy-loam soil of the Bas-Armagnac Terroir, renowned for producing eaux-de-vies of incomparable finesse and elegance. The blend is made from three complementary grape varieties: Ugni Blanc for its fruity notes of pear and apple, Baco 22A for its velvety structure and long finish, and Folle Blanche for its floral elegance.
Distillation takes place in Armagnac-type continuous stills at 58° degrees. This traditional, low-degree method preserves aromas to the maximum, conferring exceptional ageing potential. Gascon coarse-grained oak casks, mainly from the Southwest of France, contribute to the generosity and richness of the eau-de-vie's aromas, with notes of candied fruit in particular. Each year, 30% of the freshly distilled eau-de-vie is placed in new barrels.
The alternation of dry and wet cellars ensures optimal ageing. The dry cellars, situated high up, modulate the ardor of the young eaux-de-vies, while the damp cellars, with their earthen floors, bring roundness and finesse thanks to a more stable temperature.
Ageing is orchestrated by Ghislain Laffargue, cellar master at DARTIGALONGUE since 1990. Benoit Hillion, Director of the House and representative of the 6th generation, is at the heart of all decisions relating to ageing. Together, they shape the blends that define the singular character of the House's armagnacs.