as it has done for centuries; as proof, mosaics from the Franco-Roman period, found at Séviac.

The basic grape varieties are Ugni Blanc and Colombard. Other varieties include Gros-Manseng, used for semi-sweet Vin de Pays, and Cabernet Sauvignon, for red Vin de Pays and Floc de Gascogne.

The domaine’s distillery contains two “Alambics Armagnaçais”, the traditional continuous stills of the Armagnac region. Distillation takes place at the start of December, 30 to 40 days after the end of the vintage, and lasts up to a fortnight. “L’Armagnac Blanc”, the clear spirit thus obtained then finds its place among the 400 oak casks belonging to the Château. Each barrel or “pièce” holds 400 litres of eau-de-vie. It is the oak which will sustain the spirit, and give it its colour of fine amber, its characteristic Ténarèze bouquet of prunes. In the cellars, the slow and continual evaporation, the

“Angel’s Share”, contributes to the improvement of the spirit and enhances the bouquet.

Ariane bottle type Cognac standard bottle type Thus there are almost 40 different vintages maturing slowly, day after day, some over 50 years old. Eventually they are blended and bottled by the Faget family, to produce a range of brandies, Appellation Ténarèze Contrôlée, consisting of

5 year old (or VSOP), 10 year old (or XO), and 20 year old (or HORS D’AGE) blends, and

many Vintage Armagnacs (1964 – 1965 – 1966 – 1974 – 1979).

As part of this unique expertise, each plant is meticulously tended, and watched. As the grapes ripen, they are carefully harvested and the best technology is used for optimum vinification...

... But the secret of the quality of white Côtes de Gascogne wines comes later. The final and essential touch is blending. The delicate combination of the fine, distinguished Ugni Blanc and the rich, fruity Colombard will give birth to light, lively, slightly gassy wines.

Connoisseurs will detect flavours of mango, lime, exotic fruit, peach and apricot - scents of the sun, combined with the oceanic climate of south-western France. Some of the wines will mature for a few months in oak casks to add a slight caramel colour and a hint of sandalwood. The combination of modern vinification and respect of the soil, varieties and traditions is the greastest pride of Château du Tariquet and the Grassa family.

The grapes are destemmed as they are harvested, and immediately placed in airtight tanks. This is where vinification begins, protected against the harmful effects of oxygen. The tanks are rapidly taken to the cellars and emptied into vats, in which the grapes are macerated with the skins for five to six hours, after which they go to a pneumatic press. Only free run juice extracted at a pressure of less than 600 g is kept, and held at a low temperature for two or three days. After this, fermentation starts - a natural process in which sugar is transformed into alcohol by yeasts.

This key stage in vinification, lasts about thirty days. It is during this critical period that Yves Grassa shows his skill, giving the wine all its finesse, freshness and aromatic strength through rigorous supervision, preserving the character of each variety. When vinification is complete, the whine is stored at a low temperature until it is bottled, to ensure that it keeps the qualities imparted by all this meticulous care. Countless loyal customers bear witness to the popularity of the wines of Le Tariquet.