"It was in 1817, under the reign of Louis XVIII, that Pascal Dartigalongue was born. Coming from a family of wine growers based in Saint Lannes near Madiran, he lived since his earliest childhood in the world of vines, wine and of “Eau de Vie” (that’s what Armagnac was called).
  
 Since 1838, the Dartigalongue family has been producing artisanal Armagnacs in Nogaro in Bas Armagnac. Belonging continuously to the same family, Maison Dartigalongue is proud to have obtained the Entreprise du Patrimoine Vivant (EPV) label, which distinguishes French companies with excellent artisanal and industrial know-how.
  
 The richness of Armagnac Dartigalongue is anchored in the sandy-loamy soil of the Bas-Armagnac Terroir, known for producing eaux-de-vie of incomparable finesse and elegance.
  
 The blend is made from three complementary grape varieties: Ugni Blanc for its fruity notes of pear and apple, Baco 22A for its velvety structure and length on the palate, and Folle Blanche for its floral elegance.
  
 The distillation is carried out in a continuous Armagnac-style still at 58° degrees. This traditional low-grade method preserves the aromas as much as possible, giving exceptional aging potential. The large-grain Gascon oak barrels, mainly from the South-West, contribute to the generosity and richness of the aromas of the eaux-de-vie, notably with notes of candied fruit. Each year, 30% of the freshly distilled eau-de-vie is placed in new barrels.
  
 The alternation of dry and humid cellars allows optimal aging. The dry cellars, located high up, modulate the passion of the young eaux-de-vie, while the humid cellars, with a clay floor, provide roundness and finesse thanks to a more stable temperature.
  
 The aging is orchestrated by Ghislain Laffargue, cellar master at Dartigalongue since 1990.
  
 Benoit Hillion, director of the House and representative of the 6th generation, is at the heart of decisions related to breeding. Together, they shape the blends that define the unique character of the House’s Armagnacs.
  
 Nose : vanilla, fresh wood, pastry aromas.
  
 Mouth : intense, with notes of caramel, brioche, cooked fruit, floral hints. Fairly long finish on sandalwood."