"Pascal Dartigalongue was born in 1817, during the reign of Louis XVIII. Coming from a family of winegrowers based in Saint Lannes near Madiran, he grew up immersed in the world of vineyards, wine, and “Eau de Vie” (as Armagnac was then called).
 
 
Since 1838, the Dartigalongue family has been producing artisanal Armagnacs in Nogaro, Bas-Armagnac. Owned continuously by the same family, Maison Dartigalongue is proud to have received the Entreprise du Patrimoine Vivant (EPV) label, recognizing French companies with outstanding artisanal and industrial know-how.
 
 
The richness of Dartigalongue Armagnac comes from the sandy-loam soils of the Bas-Armagnac terroir, renowned for producing spirits of unmatched 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, Folle Blanche for its floral elegance.
 
 
Distillation is carried out in a continuous Armagnac-style still at 58°, a traditional low-proof method that preserves aromas and gives the spirit exceptional aging potential. Coarse-grain Gascon oak barrels, mostly from the southwest of France, contribute to the richness and generosity of aromas, including candied fruit notes. Each year, 30% of freshly distilled spirit is placed in new oak barrels.
 
 
 The alternation of dry and humid cellars ensures optimal aging. High, dry cellars temper the vigor of young eaux-de-vie, while humid, clay-floored cellars add roundness and finesse through stable temperatures. Aging is overseen by Ghislain Laffargue, cellar master at Dartigalongue since 1990.
 
 
Benoit Hillion, director of the Maison and representative of the 6th generation, is central to aging decisions. Together, they craft the blends that define the unique character of Dartigalongue Armagnacs.
 
 
The vintage corresponds to the harvest year. The youngest vintages sold by Dartigalongue are aged a minimum of 15 years in 400-liter oak barrels. After 40 to 50 years of wood aging, they are transferred to glass demijohns to preserve their tasting qualities and stop alcohol evaporation.
 
 
Each year, their characteristics evolve due to aging and the “angel’s share” (3–4% evaporation per year in barrel)."