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The AOC classified vin de liqueur is produced in the Armagnac area(South West France). The must of the white variety is produced from Colombard, Gros Manseng and (together at least 70%, but no variety more than 50%) Ugni Blanc(Trebbiano Toscano), as well as Baroque, Folle Blanche, Petit Manseng, Mauzac Blanc, Sauvignon Blanc and Sémillon. The must of the rosé variety is obtained from Cabernet Franc, Cabernet Sauvignon, Merlot and a maximum of 50% tannat. The yield is limited to a maximum of 60 hl/ha and the must must contain at least 170 g/l of sugar. Fermentation of the must is stopped by adding Armagnac (at least 52% vol.), the final product has an alcohol content of 17% vol. The liqueur wine must then rest for at least nine months (not necessarily in cask) and may not be put on the market before 1 September of the year following the harvest. Similar French products are Macvin du Jura and Pineau des Charentes.

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