Aigle Noir Viognier

Winegrower’s note

Berries are picked at their optimum maturity to express the maximum potential of the grape variety. The harvest is meticulously sorted at picking session and arrival to the cellar. Winemaking happens in an atmosphere of neutral gas to minimize the risks of oxidation of the musts. The grapes are destemmed and stored at 8°C before being sent to the press to extract the must. Particular attention is paid to the pressing process in order to keep only the best juice, then kept for 5 to 10 days on the cold lees to extract the maximum aromas. The juice is then carefully settled to obtain perfectly limpid musts. Fermentation lasts for 15 to 30 days in temperature-controlled stainless steel vats at low temperatures to maintain all the freshness and integrity of the aromas. Finally, after a light fining, the wine is bottled early to preserve its fresh and fruity character.

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Winemaker’s note

The Aigle Noir grapes are selected from the best vineyards of the Limoux region, in the west of the Aude territory. This wine is a tribute to the eagles often seen soaring majestically over the steep slopes
of this beautiful region. Hot summers, cool nights, altitude and sustainable vine management techniques are the secrets of producing this wine.


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