The fertile territories of the south-west of France tell of a very ancient winemaking tradition, lively already in Roman times. The vines, often indigenous, give life to 27 AOC: "Appellation d'origine contrôlée". The calming action of the sea characterizes the climate of the whole region which sees numerous micro-climates. Cold and rainy winters and warm summer Atlantic currents mark the area close to the Pyrenees where the terroir is clayey and stony, while a succession of gentle hills dominates the landscape between Monein and Jurancon: the sea is very close, the soil of glacial origin and woods that surround the vineyards offer shelter from the winds. Here the vines Lauzet, Camaralet and Manseng give rise to white wines, soft and pleasant. From the black berries "Malbec" we obtain the robust and powerful wines of Cahors, where the river Lot makes the terroir rich in clay, silicon and limestone. Instead, the distillates from the French Southwest do not need to be presented: the Cognac and the Armagnac. Both obtained from the distillation of the "Ugni Blanc", they differ in the working method. For the Cognac the alembic called "charentais" is used: the heated wine passes through the serpentine immersed in cold water, condensing at the end of a process which, at least 2 times, releases the liquor from the impurities and it lowers the alcohol content. Used to produce Armagnac, generally in blend with "Colombard" or "Folle Blanche", the armagnacais "allows continuous distillation thanks to its double column. Closed in oak wood they will take on the typical, warm amber color due to aging which, for Cognac, will last at least 24 months.