Bas Armagnac is a hilly and humid region located in the west in the Landes and in the Gers around Eauze. It is characterized by poor and acidic sandy-silty soils. To the west of the Gers and on part of the Landes, the sea left a Miocene formation called "sables fauves" and made up of fine quartz sands, colored by ferruginous elements. The Atlantic influence is predominant there.

Its eaux-de-vie are famous, especially to the west of the appellation in the Grand Bas Armagnac where the sables fauves outcrop: fruity, delicate, round, they are highly sought after by Armagnac lovers.

La Béroje, whose name means "the Pretty" in Gascon.

This very old agricultural estate was acquired by the Count of Rémond in the first half of the 19th century: crossed by the Ludon stream (current border between Gers and Landes) this vast property included meadows for livestock, beautiful forests and varied lands suitable for viticulture and cereals.

La Béroje is located in the heart of the black Armagnac: this old name evoked the vast oak forests, the sunken paths, the dense coppices and the dovecotes covered with ferns lurking at the edge of the woods. In 1854, it became Bas-Armagnac. The shady areas that still surround the vines promote greater acidity in the wine and a lower sugar content, which are precisely what makes it ideal for producing the best eaux-de-vie.

On the estate, complete control of the production cycle continues to be ensured: harvests, vinification, distillation, aging, bottling, marketing.

Armagnacs of Béroje are made from three white grape varieties : the oldest contain Folle Blanche, the "refinement grape variety", and it is the ancient Piquepoult that gives the eaux-de-vie a remarkable finesse characterized by floral scents and quince notes. This rather fragile grape variety must be replanted soon on well-ventilated land on the estate.

Baco and Ugni Blanc dominate: acidic and low-alcohol wines, they lend themselves wonderfully well to distillation; their blend is very interesting: Baco with its full and rich aromas gives a lot of roundness to the spirits, Ugni Blanc, more "neutral", allows the aromas from the wood to flourish.

The harvest takes place quite early , as soon as the grapes reach maturity (mid-September, early October): the wine thus has a low alcohol content which allows a better concentration of aromatic substances and a high acidity, essential for the natural conservation of the wine.

The pressing is done on site; in the cellar vats, the must produces a white wine of 8 to 10° which receives no treatment or addition:

This entirely natural process leads them to distill early a wine that is just settled but rich in light lees and perfectly healthy: distillation always takes place at La Béroje during the All Saints' Day period.

Distillation is carried out using a very old process, known since the Middle Ages in the Kingdom of France, and which has continued to be refined. It was in the middle of the 19th century that the Armagnac still was developed in its current form, a single-heat, continuous still made of pure copper: The fresh wine passes into the still where it is heated in a boiler over an open fire; the alcohol vapors, loaded with aromas, circulate in a refrigerated coil and condense, delivering perfectly transparent eau de vie.

As in the past, at Béroje, the spirits are distilled on site according to this Armagnac tradition which allows the finesse of the perfumes to be preserved, primary aromas from the vine and the terroir.

The arrival of the still and its lighting are an event that does not escape the neighbors: they come, at nightfall, to taste the new Armagnac coming out of the still.

This method of distillation, called simple or continuous, is one of the foundations of the specificity of Armagnac, distinguishing it from all other spirits such as Cognac.The spirit will gain in softness and mellowness after a long aging time but the great complexity of the aromas is preserved and will express itself over the years.

When they come out of the still, the spirits are 53° to 55°, they fill new or recent barrels

The choice of barrels plays a major role as does  the cooper: Mr. Bartholomo, provides them with barrels from the South-West for each new distillation. The choice of wood, the open-air drying of the staves (at least 3 years), the making of the staves and the burning of the interior walls of the barrel play a role in the coloring and aromatic complexity of the spirits

After 1 to 2 years, and the visual and olfactory appreciation of the cellar master, the Armagnac is transferred to older barrels to continue their slow maturation. The topping up of the "pieces", the blending on the same vintage, the regular oxygenation allows the eaux-de-vie to express all their personality.

At La Béroje, Armagnacs are given time to mature: it is after more than 20 years of aging that vintage Armagnacs are offered for sale.