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A STORY OF
PASSION AND FAITH
BRINGING OUR COUNTRY SIDE BACK TO LIFE
In the heart of Gascony, where time seems to slow and the land breathes history, the Bas-Armagnac region is home to a remarkable alchemy — the transformation of humble grapes into one of France’s most revered spirits: Armagnac. Among the varietals that flourish in this land of sandy, siliceous soils, Baco stands apart. Born from a hybrid of Folle Blanche and Noah, Baco 22A was once seen as a stopgap. Today, it is celebrated as the emblematic grape of Bas-Armagnac, perfectly suited to its terroir and essential to crafting age-worthy, aromatic Armagnacs of depth and distinction.
The process begins in the vineyard, where generations of savoir-faire meet nature’s rhythm. Bas-Armagnac’s gentle slopes and acidic soils, often flecked with iron-rich “sables fauves,” provide the perfect environment for Baco vines to thrive. The region’s oceanic influence ensures mild winters and warm, dry autumns — ideal conditions for slow ripening. Baco grapes are cultivated not for sweetness or color, but for their balance, acidity, and ability to retain fresh, floral, and stone-fruit aromas even after distillation. Growers here work with meticulous care, managing yields, pruning by hand, and respecting the biodiversity of the land to ensure the health of both the vines and the environment.
Harvest takes place late in the season, often in October, when the grapes have reached optimal maturity. Vinification is simple and traditional: fermentation with native yeasts, without sulfites, in stainless steel tanks. No oak, no tricks — just a pure, dry white wine with high acidity, ready for its next transformation.
Distillation is where the magic of Armagnac begins. Unlike Cognac, which is double-distilled in pot stills, Armagnac is typically distilled once in a continuous column still — a method that allows for lower temperatures and preserves the full aromatic complexity of the original wine. Baco, with its structure and intense aromatic base, responds beautifully to this method, yielding eaux-de-vie that are rich, round, and expressive even in their youth. The result is a distillate that retains the soul of the grape and the voice of the land — fruity, floral, spicy, and full of character.
From there, the spirit enters the slow, poetic process of aging in French oak — often from the nearby forests of Gascony or Limousin. Over time, the fiery young Baco brandy mellows, deepens, and evolves. The interaction with the wood brings layers of vanilla, cocoa, dried fruit, and rancio. Yet even after decades in barrel, a well-made Baco Armagnac always retains a brightness, a tension — a whisper of its vineyard origin.
To craft Armagnac from Baco in Bas-Armagnac is not merely a process — it is an art, a legacy, and a devotion to the land. It is a celebration of a grape once overlooked, now revered. And in every glass, one tastes not only time, but the hands, vines, and spirit of Gascony.