The best Armagnacs come from dry white wines which are low in acidity and high in alcohol.

 November, as soon as the fermentation is over - i.e. the process of transforming the grape juice into wine without any sulphur dioxide and sugar addition - distillation is carried out.

Armagnac is produced in the Armagnac region in the ancient province of Gasgogne (Gascony), located southeast of Bordeaux between the Lot valley and the Pyrenees mountains.

The storage in oak barrels helps the eau-de-vie mature and get richer. There is a complex reaction by which the tannic and aromatic compounds of the oak wood slowly dissolve in alcohol.