A vin muté a l'Armagnac is the result of adding Armagnac to the freshly pressed fruit must. In this way, fermentation is not possible, and a product is obtained that is both fruity and spirited. In the case at hand, the Chateau de Leberon uses Merlot grape must, and the result is aged in barrels in a solera that began in 1987. Try it with a chocolate dessert. Awesome.
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The Chateau de Léberon is a historic property dating back to the 13th century. It is at this time, during the Hundred Years War, when he gained his reputation as a fortress. The property underwent modifications during the Renaissance, but it had its great milestone when the Lord of Léberon, Louis XIV's field help, used his influence to promote production at the Court of Versailles.
The current property dates from 1939, when Osmin Rozès buys the property, and it is since then that the Rozès Family is in charge of the development and commercialization of Armagnacs.
For the elaboration of distillates, fruity wines from Ugni Blanc and Colombard are used. In the elaboration, neither yeasts nor sulfur are added, and the traditional (continuous) distillation is used that allows to preserve the aromas, with a generous result in body and texture. With perfect aging conditions thanks to the thick walls of the property, the distillate matures in 420-liter barrels, made with oak from the property.