At the beginning of the 20th century, the Fallières Decree of May 25, 1909 made Armagnac one of the first regions that defined the production area for Armagnac eaux-de-vie and their three exceptional regions: Haut-Armagnac, Armagnac-Ténarèze and Bas-Armagnac. The decree of August 6, 1936 defined the Appellation d'Origine Contrôlée Armagnac and its production conditions. In 2005, the youngest appellation was born, Blanche Armagnac, from the same terroir as Armagnac.

There are 3 terroirs, each with their own characteristics (from West to East):

Bas-Armagnac

The best known of the appellations, represents 67% of the Armagnac vineyards in production today. Its sandy soils called “tawny sands” had slowed down the development of phylloxera, (the vine disease caused by this pest aphid) and thus allowed the region to continue the Armagnac trade. It is also made up of clay-siliceous soils commonly known as "boulbènes". It is nicknamed "Black Armagnac" because of the abundant forests that inhabit its landscape. Protected by the Landes forest to the west, Bas-Armagnac enjoys a mild and temperate climate. Bas-Armagnac is renowned for its gourmet eaux-de-vie with aromas of prunes. They generally mature after a few years, unlike their neighbors on the Ténarèze which require dozens of years to mature to reach their peak.

Armagnac-Ténarèze

Represents 32% of the Armagnac vineyards. The Ténarèze is characterized by siliceous soils or boulbènes in the bottom of the valleys while the hillsides are made up of clay and limestone soils. The climate is more Mediterranean with its Autan winds running through it but less protected than its neighbor Bas-Armagnac. The Ténarèze produces perfumed eaux-de-vie with a strong character. They require a longer maturation than those of Bas and Haut-Armagnac.

Haut-Armagnac

Represents only about 1% of the total Armagnac production for several reasons; because of the disease at the end of the 19th century which had wiped out all the vines in the region but more importantly it’s because the land is rich, which attracts a much more diverse agriculture for the region. Jules Seillan, Secretary of the Société d’Agriculture de Mirande in his 1859 report on Gers Wines and Armagnac Eaux-de-vie explains that “obviously, the nature of the soil influences the quality of the products. […] In Haut-Armagnac, the soil composed of limestone is of higher quality than that of other regions. " The region is sometimes referred to as “White Armagnac” because of the composition of its soils: the presence of clay with thin layers of outcropping limestone and sometimes pebbles gives the eau-de-vie an atypical profile. Its climate is the most Mediterranean with sunny autumns allowing perfect ripening of the grapes before the harvest. Haut-Armagnac eaux-de-vie often have more body and roundness than those of Bas-Armagnac. It is a full and very aromatic eau-de-vie. The originality and rarity of this eau-de-vie makes it a very popular product. The Secretary of the Société d’Agriculture de Mirande in his 1859 report goes on and says that "Hauts Armagnacs have [...] the merit of a delicate flavor, and enjoy a great reputation." In the 20th century, Zacharie Baqué, the undisputed historian of the region, comparing the eaux-de-vie d'Armagnac, found that those of Haut Armagnac had “a superior bouquet”. 

Blanche Armagnac

Comes from the same terroir as Armagnac and if its official birth certificate is recent, it is nonetheless the original Armagnac since it is the product of distillation in its purest state, without passage in wood. Its distillation is early in order to preserve the qualities of the wine and the castings selected for their finesse, with higher degrees of distillation than for Armagnac aged in oak barrels. The maturation period is a minimum of 3 months. Its original ardor is tempered by its aromatic richness revealing particular fruity and floral aromas. Blanche Armagnac is an exceptional brandy that can be enjoyed very cold or in a cocktail.