Winter rest & pruning
In winter, the vines are pruned to control yield and quality. The vineyard rests.
Bud break & early growth
The buds open and the first young shoots appear. Now the winegrower keeps a close eye on the risk of frost.
First flower clusters (flower buds)
Flower buds appear on the young shoot, packed tightly together like a tiny bunch of grapes.
Flowering, fruit set & canopy work
The vine flowers and largely pollinates itself. The winegrower works the soil and ties the shoots to the trellis wires.
Onset of ripening (véraison)
The berries change colour and become softer and sweeter. The winegrower removes leaves from the vines.
Ripening & harvest
The winegrower checks ripeness, then the harvest begins: early and often by machine. In 2026 the harvest in the Armagnac region started as early as August, about a month earlier than usual.
More on vineyards and grape varieties →Pressing & fermentation
The grapes are pressed and the must ferments for four to seven days, without any added sulphur. Until distillation, the wine rests on its fine lees.
More on the wine for Armagnac →Distillation begins
From late October the wine is distilled, mostly in the continuous copper Alambic Armagnacais. It must be finished by 31 March at the latest.
More on distillation →Ageing in oak casks
The eau-de-vie matures for at least one year in oak casks, usually for many years. Time shapes its aromas and depth.
More on casks and ageing →
