The crafting of Armagnac has remained a small-scale traditional industry and consists of three steps, all of equal importance: Wine production Distillation Ageing Wine production Armagnac brandy is crafted from white wines produced from white grapes with high acidity and a low alcohol content. These white wines are prepared in the most traditional fashion, without addition of sulphur or sugar. Distillation: by continuous flow The distillation takes place over the winter, as soon as the fermentation has ceased, but must be completed before March 31 of the year following the grape picking. A special Armagnac still is used, the principal characteristic of which is that it is designed to function continuously. The resulting brandy corresponds to 52 - 60° (unlike Cognac, produced by double distillation or double heating - known as repasse, to produce brandy at 70° or more). As it leaves the still, the brandy is colourless and very aromatic. It needs contact with wood and numerous years of ageing to develop its full richness.