Chateau de Saint Aubin

Armagnac by Kelt

Chateau de Saint Aubin: Reserve du chateau" is produced from Ugni Blanc grapes exclusively grown in the Bas-Armagnac district. Distillation takes place on the property using antique wood-fired continuous still for a duration of 10 days. During the aging process Reserve du Chateau is aerated three times each year. Aeration provides for fresh oxygen to get into the armagnac and barrels.

The age profile of blending the Reserve du Chateau is made up of cask dating 1962, 1968, 1977 and 1978, producing a weighted average blend of over 22 years. Just like Kelt Cognacs, Chateau de Saint Aubin undergoes a 90-day "Tour du Monde" voyage.