Chateau Millet VSOP Armagnac mai tai " It was fermented using

" It was fermented using whole-clusters and native yeast

its brilliant fruit character lifted by focused acidity and culminating in an energetic and lingering finish

A fascinating play of light fruit and dark spice is finished with a bright squeeze of orange peel

while the remaining part fermented and aged in barrels

Chateau Millet VSOP Armagnac mai tai " It was fermented usingNose of vanilla and toasted bread. The attack is frank with a nice acidity and a nice fat, the alcoholic sensation is not aggressive and well melted, the finish is on spices and white fruits like cooked pear; an eau de vie with good length that remains on notes of fruit and freshness Frdric Lebel, sommelier, Paris