Marcel Trépout Armagnacs are produced at Château Notre Dame. Built by the White Canon monks in 1135 beside an ancient Roman road, this former monastery received pilgrims on the Camino de Santiago in the Middle Ages. In the late 13th century, Jean-Baptiste Rivière, Consul to the King of France, decided to use the impressive château to age Armagnac. This led to the creation of the largest Armagnac house in the region. In the 1940s, Marcel Trépout took over the cellars of Maison Daroux housed on the premises. The Armagnacs are stored in 400-litre oak barrels for at least 30 years. The cellar master keeps a constant watch over their ageing, inspecting each barrel individually. Once they have reached a suitable level of maturation, they are transferred to glass demijohns. The Armagnacs Millésimés are Armagnacs from a single origin distilled in the same year as the harvest and aged in barrel for at least ten years. Marcel Prout Armagnacs Millésimés are cellar-aged for over 30 years before being bottled and released.

A Marcel Trépout Armagnac distilled in 1943.