Château de Millet has been committed to their vineyards for 5 generations, and the Dèche family fully took over the vineyard and distillation in 1973. The grapes are grown on their High Environmental Value certified farm in the Bas Armagnac region. All their armagnacs are produced only from this single vineyard, with only a small portion dedicated to Baco and Ugni Blanc grapes. The vines enjoy a northwesterly position on the green hills, with soil alternating between clay limestone and sandy soils known as "sables fauves". Laurence Dèche, who took over production from her father in 2002, oversees the press, fermentation, and distillation. The distillation process begins during the grape harvest in November and lasts for several weeks before the liquid is aged in casks made from local French oak. The aroma profile includes caramel corn, anise, pepper, and a hint of coconut. The palate offers subtle barrel notes and a coffee finish.