Delord Armagnac

Delord Armagnac

It was Prosper Delord, a travelling distiller, who initially fell in love with the magnificent eau-de-vie of Armagnac. In 1893, he founded the house of Delord that became the Armagnac Delord Brothers, when his two sons Gaston and Georges took over the alambic still and followed in their father's footsteps with the same passion for Armagnac. Today, Gaston's sons Jacques and Pierre Delord continue the family tradition, along with the next generation, Jerome and Sylvain.

The House of Delord vineyard covers 42 hectares and is divided into 11 parcels located in the village of Lannepax. It is made up of the four traditional Armagnac grape varieties: Ugni Blanc 56%, Colombard 24%, Baco 14% and Folle-Blanche 6%. All year round, Rinaldo, the vineyard manager, takes the greatest of care of the vines throughout their development.

The four grape varieties are harvested, pressed and vinified separately in a winemaking cellar, a few metres from the distillery. Temperature control, must settling and racking are all techniques well mastered by Sylvain Delord. He is looking for an aromatic wine that is slightly acidic and low in alcohol which is the ideal wine for the distillation.

The distillery is in Lannepax, the family’s native village. The distillation, an essential and fascinating step in the creation of Armagnac takes place in the heart of winter. Delord are one of the only Armagnac houses using the two methods of distillation; the continuous distillation method that is typical for Armagnacs and also double distillation. Their two Armagnac alambics, one of which is a "Sier" dating from 1900, are both column stills equipped with particular plates called "spider plates" which are ideal for the production of old Armagnacs. The two double distillation stills produce fruity eaux-de-vie destined for young Armagnacs.

The House of Delord cellars hold more than 1000 barrels and a dozen oak tanks that have aged and protected the Armagnac eaux-de-vie. The oldest vintages are kept in Bonbonnes (glass jars) away from the light, in a room called Paradise.

Jacques and Sylvain Delord taste, select and blend the eaux-de-vie.

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