Domaine de Lassaubatju

The Domaine de Lassaubatju, whose history dates back to 1860, is firmly established in the Bas-Armagnac appellation, which is renowned for the nobility of its terroir. Notably, the Domaine was the first vineyard to be organically certified for the blanche d’Armagnac Landais—a certification obtained as early as the 2013 harvest. The viticultural approach is focused on preserving the intrinsic richness of the traditional grape varieties—primarily Baco, Folle Blanche, Ugni Blanc, and Colombard. The vinification in vats is performed without the addition of yeast, a technical choice that maximizes the concentration of aromatic precursors and the typicity of the vin clair (clear wine) before the distillation phase. The production method relies on the use of the Armagnac continuous still (alambic à colonne armagnacais), a historic tool that performs a simple continuous distillation. This process is fundamental because it allows for the retention of a high concentration of complex aromatic compounds. The alcohol content obtained directly from the still is deliberately low (generally between 52% and 59% Vol.). This low proof ensures that the eau-de-vie, initially very fruity and floral, is rich in body and flavor. The Armagnac still is recognized for producing eaux-de-vie intended for long aging, which can exceed 60 years. After distillation, the Armagnac is transferred to the Domaine's historic cellar, characterized by its earthen floor. This type of cellar ensures high humidity, which critically influences the maturation kinetics. Indeed, humid air favors the evaporation of alcohol over water (the "angel's share"), which results in a slow decrease in alcohol content over the decades (a 1989 vintage, for example, is noted at 44.2% Vol.). This process is essential for softening the spirit and imparting the roundness and lightness characteristic of old Bas-Armagnacs. Aging takes place in handcrafted white oak barrels from the local region, allowing for a slow and progressive extraction of the wood's components. This prolonged interaction between the distillate and the local oak imparts Armagnac with its characteristic prune aroma and gives rise to eaux-de-vie that are delicate, profound, and rich in flavor.