Winegrower’s note

The work begins in the vineyard with meticulous work to obtain healthy and well-exposed foliage. The grapes must have an optimal level of maturity. A plot selection is carried out and the harvest is manual with de-stemming and berries sorting. The vinification is traditional. The grapes are destemmed and then a long vatting period is carried out (with a temperature of 26°C in temperature-controlled vats) to encourage the expression of the fruit. Pressing takes place taking care to separate the presses, then the wines are racked in order to eliminate the coarsest lees before the malolactic fermentation. After the malolactic fermentation, the wines are racked again and then aged in French oak barrels.

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Winemaker’s note

In the Middle Age, Castellum refered to the central castle Castrum, a fortified village located on the heights of the Languedoc. The name evokes the fortifications of the City of Carcassonne, classified as a World Heritage Site by UNESCO. This medieval city, built during the 13th century and with an international reputation, attracts millions of visitors every year. Castellum is a selection of the best plots of the Domaine de l’Estagnère, located at the foot of this medieval fortress, between the Pyrenees in the south and the Montagne Noire in the north, with a Mediterranean climate tempered by the altitude and oceanic influences of the Atlantic.



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