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In the group of the greatest Armagnac producers, the Laberdolive estate stands out with its finesse and range of light aromas. More info
The Laberdolive estate skilfully runs Domaine de Jaurrey, producing fine Armagnac brandy. This unique Gascony domain is located in the famous village of Labastide-d’Armagnac in the heart of the Bas-Armagnac region. Pierre Laberdolive, the current owner of the property, is himself descended from celebrated brandy producers.
The region’s four typical varieties, Folle Blanche, Ugni Blanc, Colombard, and Baco, are all planted at the domain. Baco is a hybrid of Folle Blanche and American Noah, created to be more resistant to disease than its parent Folle Blanche. The harvest is carried out early, around mid-September, when the grapes have only just changed colour. This ensures that the Armagnac retains as much of the grape’s freshness as possible.
After being distilled in a traditional Armagnac still, the brandy is placed in new oak barrels for three years. After that, it is transferred to neutral barrels where it stays for many years before being poured into glass demijohns to end the ageing process. That only occurs when Pierre Laberdolive thinks the Armagnac is ready.
Bas-Armagnac Domaine de Jaurrey Laberdolive (70 CL)serve at a temperature of 14°C. It will pair perfectly with the following dishes: Charlotte au chocolat, Omelette aux cêpes, Coppa.
The Laberdolive estate skilfully runs Domaine de Jaurrey, producing fine Armagnac brandy. This unique Gascony domain is located in the famous village of Labastide-d’Armagnac in the heart of the Bas-Armagnac region. Pierre Laberdolive, the current owner of the property, is himself descended from celebrated brandy producers.
The region’s four typical varieties, Folle Blanche, Ugni Blanc, Colombard, and Baco, are all planted at the domain. Baco is a hybrid of Folle Blanche and American Noah, created to be more resistant to disease than its parent Folle Blanche. The harvest is carried out early, around mid-September, when the grapes have only just changed colour. This ensures that the Armagnac retains as much of the grape’s freshness as possible.
After being distilled in a traditional Armagnac still, the brandy is placed in new oak barrels for three years. After that, it is transferred to neutral barrels where it stays for many years before being poured into glass demijohns to end the ageing process. That only occurs when Pierre Laberdolive thinks the Armagnac is ready.
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