Terroir & environment

“The soil of Haut-Armagnac is of superior quality to that of other regions in no small part to it being made up completely of limestone”

 
 

— The Wines of the Gers and the Eaux-de-Vie of Armagnac by J. Seillan, Secretary of the Mirande Agriculture Society, Member of the Gers Agriculture and Horticulture Society, 1859

  • Domain

    LaRoche-Vacquié is located at the top of a sloping hill overlooking the town of Lectoure on a total area of 65 hectares including 35 hectares of vines.

  • Climate

    The Mediterranean's influences are tempered with southerly winds thanks to the Pyrénées mountains with mild sunny autumns allowing the sun to shine ideally when the grapes mature.

  • Orientation

    Entirely situated on a plateau between 165 meters (540 feet) and 200 meters (655 feet) in altitude, slightly orientated to the south.

  • Soil

    The limestone covered with a thin layer of clay and chalky earth offers the combination of filtering properties and freshness.

  • Energy

    A solar farm was created in 2011 allowing full energy autonomy.

  • Vintage Armagnac

    Our vintage Armagnacs are made from the traditional noble variety, Ugni Blanc.

  • Organic Armagnac

    Our more recent certified organic Armagnacs are made from Ugni Blanc and the unique Baco variety.

ORGANIC SINCE 2008

 

After 20 years of intensive production of Pruneaux d’Agen (prunes), Bruno Compagnon realized that the fauna and flora of the estate were critically disintegrating and decided to act. He stopped using all pesticides on his plum trees. Recognizing the future of farming and the benefits to the land, he converted the entire estate to organic farming in 2008. He removed all the plum trees and after letting the land lie fallow for 3 years, earthworms, slugs, butterflies and birds began reappearing. Soil regeneration was just as impressive, with nitrogen making a big comeback which plays a major role in photosynthesis, a perfect bed for the vines to gain their full growth and development. Thus, almost no external biological input is used on the vineyard. Following this logic of sustainable development, a photovoltaic farm was created in 2011 allowing full energy autonomy.