The tradition
Jouanda's Legacy
In the heart of Gascony, a land of character and history, stands the Domaine de Jouanda, venerable possession of the Poyferré family since 1879. This Domaine, nestled in the privileged area of the Grands Crus of Bas Armagnac Landais, is the cradle of Armagnacs of exceptional quality, prized for their rich aromatic palette.
For five centuries, the Poyferré, ennobled by Henri IV for their loyal services and elevated to the rank of Baron under Louis XVIII, have been able to perpetuate and refine the art of viticulture and distillation. Jouanda Armagnac, the fruit of ancestral know-how, is a celebration of authenticity and excellence, embodying the family motto “Potius esse quam videri” – “Better to be than to appear”.
Age-old Know-How
The centuries-old know-how of Domaine de Jouanda is expressed through the mastery of ancient traditions, transmitted with pride over generations of the Poyferré family.
It is with respect for the unique terroir of Gascony and with an unwavering commitment to quality that the Domaine cultivates its emblematic grape varieties, Ugni Blanc and Baco. These grapes, bathed in the generous sun of the South-West, are transformed into eau-de-vie thanks to distillation in an Armagnac still, a process which captures the pure essence of the fruit.
Aging in oak barrels, carefully selected and made from pedunculate oaks, is then orchestrated with precision. Over time, Armagnacs acquire their legendary amber color, their vanilla notes and their aromatic complexity.
Each drop is an ode to time and tradition, an invitation to savor the liquid history of Domaine de Jouanda.
Process of fabrication
1
Harvest
The (white) grapes are harvested later than the wine harvest, generally at the beginning of October. The harvest is done by machine, then a tractor unloads all the grapes into a tank fitted with an endless screw which transports them to the press to obtain the must. At the bottom of the press, the must is directed by gravity into what we call "hell", where it remains before being transferred to cement vats. In these vats, the must ferments to become wine.
2
Distillation
At Domaine de Jouanda, distillation begins at the end of autumn to preserve maximum aromas. The wine is then distilled in a wood-fired still, only once (compared to twice for Cognac), in order to preserve the fruity aromas as much as possible. The alcohol from the still, called “Eau de vie”, has a strength between 52° and 57° and is completely colorless, like water or vodka.
3
Aging
After distillation, the “Eau de Vie” is put into oak barrels containing between 410 and 420 liters. The barrels must be new to give color and taste to the Armagnac. The particularity of Domaine de Jouanda is that no additions (neither distilled water nor coloring) are made during the different stages of production and aging. Everything happens naturally, including natural evaporation, called “the angels’ share”.
The “Eau de Vie” is left in barrels for at least 15 years, during which time the Armagnac loses its alcohol content and acquires a golden color as well as numerous aromas.
Domaine de Jouanda produces and sells exclusively vintage Bas Armagnacs, without the addition of distilled water to speed up the process or reduce the alcohol level, thus guaranteeing a one hundred percent authentic product (bbarrel rut or “ craft »).
4
Bottling process
After at least 15 years of aging in barrels, the Armagnac is bottled. The duration of barrel aging for each vintage is guaranteed by manual recording of the bottling date. Once in the bottle, Armagnac no longer ages. It retains its state and its alcohol level does not change. Bottles of Armagnac (and all spirits) should always be stored upright.
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