# The distillation of wine

> Distillation of Armagnac: from October to January the alambic armagnacais distils wine once, preserving the spirit’s rich aromas.

*Alambic Armagnacais*

Every year from the end of October to the end of January, the Flamme de l’Armagnac is carried round on foot and on horseback to symbolically light the stills of each distillery and herald the magical period of distillation.

Armagnac is produced through the distillation of wine made primarily from authorized grape varieties, including Ugni Blanc, Baco Blanc, Folle Blanche, and Colombard. Distillation is generally carried out between late October and late January using a continuous column still known as the *alambic armagnacais*, developed in 1818 in Auch. Over time, this apparatus has undergone technical refinements and is typically compact, sometimes mobile, and usually heated by wood or gas firing. The *alambic armagnacais* plays a central role in shaping Armagnac’s aromatic profile, as it allows for a single distillation while preserving a relatively high concentration of congeners and aromatic compounds. This method contributes to the spirit’s structural richness and stylistic diversity.

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Source: https://marquisarmagnac.com/en/articles/the-distillation-of-wine