Built in 1540, the Château de Briat is a former hunting manor commissioned by Queen Jeanne d’Albret for her son Henri de Navarre, later Henri IV King of France.
The Briat estate, where armagnac has been produced for centuries, changed ownership several times until 1864, when it was taken over by Raoul de Pichon Longueville.
The present "Château de Briat" label was created by Baron Raoul de Pichon-Longueville, the maternal ancestor of the current owner Stéphane de Luze.
Briat is planted with eight hectares of vines : Folle Blanche(45%), Baco 22 A (38%) and Colombard (17%). Yield are strictly limited in order to get consistent wines, rich in matter and aromas. The care of the vine, vinification, distillation and raising in cask are particularly well adapted as we always tend to search for the utmost authenticity of each vine. Depending on the year, around fifteen to twenty casks are distilled and raised in new oak for three years and then transferred in tannin less cask for another fifteen years.
Reaching their golden age, around twenty years, BRIAT vines now give the best grapes, being on the Red Sands soils.
Distillation is achieved with a seven coper plate still, wood heated, built in late 1890’s. The whole process usually last five to six days in november and produce between three to twenty casks of 420 litres at 53° each, depending on the climat and economic needs.
The Bas Armagnac will lie for three years in new gascony oak cask before being transferred to old cask with less tannin for another fifteen years. Wine is pumped from our tanks into the still it flows by gravity into the heating part of the still ans passes through the coper plates already carying up the armagnac vapors before ending at the bottom where it is boiled. Vapors condensate when they reach the highest part of the still, and the armagnac flows in the serpentine through the cold wine to finish in the barrel.