The Armagnacs of Château Arton are first of all housed in new barrels. They take on the color of the wood and feed on its tannins. Then they are transferred to older barrels to slow down the extraction of the wood and avoid that it takes precedence over the fruit. At the Domaine d’Arton, the barrels are stored in a dry cellar and then in a wet cellar, the passage from one cellar to the other being done during the tasting. The dry cellar allows the extraction of the components present in the wood and the evaporation of water. The wet cellar allows the evaporation of the alcohol. The aging of our Armagnacs is made to measure. Regular tasting is essential to monitor the balance of the aromas and determine their flavor.