Darroze
The production reality of Darroze is dedicated to the production of fine Bas-Armagnac in the eponymous area of southwestern France, following four fundamental values: authenticity, respect, independence, and pleasure. The history of the Darroze distillery is rooted in the love for the Bas-Armagnac territory that chef Jean Darroze passed on to his son Francis, the founder of the estate in the 1960s. Starting from 1970, with the construction of a facility dedicated to prolonged aging in barrels, Darroze has become one of the biggest names in Armagnac, boasting a range of bottles that summarize the best qualities of this prestigious French distillate. Today, it is Francis's son, Marc Darroze, who continues the path laid out by his father, embracing a production philosophy based on the artisan tradition of the Armagnac territory and the enhancement of every nuance.
The production of Armagnac at the Darroze distillery begins with the cultivation of Ugni Blanc, Folle Blanche, and Baco grapes, traditional varieties of the territory from which fresh and low-alcohol wines are obtained, ideal for the distillation process. The vineyards are managed by about thirty Domaines distributed in the subzone of Bas-Armagnac, the most prestigious area, consisting of sandy soils. The crucial distillation phase takes place inside a continuous still, and the distillate is subsequently aged in large oak barrels for very long periods, sometimes exceeding 20 years in the case of the most prestigious Armagnac. Throughout the entire production process, the use of artificial colors and flavors is banned.
The Darroze Armagnac is configured as unique and rare pieces sought after by enthusiasts from all over the world, offered as vintage bottles or belonging to the extraordinary range of ‘Les Grands Assemblages’, composed of Armagnac that reflect the mastery of the distillery in the art of blending. As a testament to their sublime quality, the Bas-Armagnac signed by Darroze can be found in Michelin-starred restaurants around the world.
The production reality of Darroze is dedicated to the production of fine Bas-Armagnac in the eponymous area of southwestern France, following four fundamental values: authenticity, respect, independence, and pleasure. The history of the Darroze distillery is rooted in the love for the Bas-Armagnac territory that chef Jean Darroze passed on to his son Francis, the founder of the estate in the 1960s. Starting from 1970, with the construction of a facility dedicated to prolonged aging in barrels, Darroze has become one of the biggest names in Armagnac, boasting a range of bottles that summarize the best qualities of this prestigious French distillate. Today, it is Francis's son, Marc Darroze, who continues the path laid out by his father, embracing a production philosophy based on the artisan tradition of the Armagnac territory and the enhancement of every nuance.
The production of Armagnac at the Darroze distillery begins with the cultivation of Ugni Blanc, Folle Blanche, and Baco grapes, traditional varieties of the territory from which fresh and low-alcohol wines are obtained, ideal for the distillation process. The vineyards are managed by about thirty Domaines distributed in the subzone of Bas-Armagnac, the most prestigious area, consisting of sandy soils. The crucial distillation phase takes place inside a continuous still, and the distillate is subsequently aged in large oak barrels for very long periods, sometimes exceeding 20 years in the case of the most prestigious Armagnac. Throughout the entire production process, the use of artificial colors and flavors is banned.
The Darroze Armagnac is configured as unique and rare pieces sought after by enthusiasts from all over the world, offered as vintage bottles or belonging to the extraordinary range of ‘Les Grands Assemblages’, composed of Armagnac that reflect the mastery of the distillery in the art of blending. As a testament to their sublime quality, the Bas-Armagnac signed by Darroze can be found in Michelin-starred restaurants around the world.
