Jean-François PÉRÉ (31 year old) – Member since 2007 – Administrator since 2012
Then come the Colombard, representing the largest part of our wineyard. After that, we move to our red varieties (Cabernet Franc, Cabernet Sauvignon, Merlot, Tannat) to make our Rosé and red wines. It is now time to harvest our Ugni-Blanc, Baco and Folle-Blanche for our distillation wines. The season ends with the harvest of our Gros Manseng and the Petit Manseng for our sweet wines .
The grapes are picked up at night to ensure the freshness and quality of the fruits. The juice is obtained thanks to pneumatic powered winepress, ideal to keep the best aromatic potential of the fruit. The wort is then transferred to thermos-regulated vats to start the alcoholic fermentation.
The distillation at Les Hauts de Montrouge starts mid-November and ends late December. It is realized with the wines from the Ugni-Blanc, Baco and Folle-Blanche grape variety. Out 3 alambics called ATHOS, PORTHOS and ARAMIS, in the typical Armagnac style, operate 24 hours a day. They give us a pure EAU DE VIE for us to create all our products of the Armagnac range. (Blanche, Floc, Armagnac and liquors)