In our opinion, Armagnac shouldn’t be too oaky and needs to have somehow “digested” its ageing in wood. It’s about the right balance, or more precisely about the harmony amongst a variety of flavours.
You could describe it as creating a melody from the notes played by different instruments. Ageing in new barrels determines the rhythm and imparts colour and tannins to the distillate. The fragile aromas and intermediate tones develop only afterwards when interacting with oxygen during maturation in older barrels.