Good growing weather meant the grapes for the base wines grew well and were harvested two weeks earlier than usual, starting on September 10.
Amanda Garnham, spokeswoman for the Armagnac Bureau, said: “It is important to harvest early as the producers are looking for wines that are high in acidity and low in alcohol for the distillation, particularly as October can be a very sunny and warm month.
“When harvesting early, the meticulous Armagnac producers with quality uppermost on their agenda, it is important to distil early or keep the wines cold. The harvest this year is of good quality; it will be very fruity and rich with fine lees, so the producers are expecting a particularly good vintage.”
Armagnac is distilled from wine in copper pot stills and aged in oak barrels.