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Aigle Royal Pinot Noir (2014)

9205105

TASTING NOTES
Robe: ruby‐red with subtle hints of violet.
Nose: dominated by intense red berry aromas (raspberry, redcurrant), accented with occasional toastednotes.
Palate: Tender, fruity and slightly spicy, opening up to reveal fine‐grained and silky‐smooth tannins. Great length of flavour on the palate and a persistent, fruity finish.

Grape Variety: 100% Pinot Noir

Serving temperature: 12-14℃

Food recommendation: Red grilled meat, roasted poultry, grilled fish or mature cheese.

Alc:13.5%

See region detail: France >>Languedoc
See producer detail: Gerard Bertrand

 

Wine style:
Red
Grade:
I.G.P. Haute Vallee de l'Aude
Varietal:
  • Pinot Noir
Origin:
France
Area:
Languedoc-Roussillon>>Languedoc
Producer:
Gerard Bertrand
Style:
Dry
Serving Temperature(℃):
12-14
Size:
750ml

Winegrower's Notes:
The Domaine de l'Aigle is a 25-hectare estate magnificently located in the northernmost part of the Haute Vallee de l'Aude winemaking region, ranging between 250 and 500 meters above sea level. Here we grow Chardonnay and Pinot Noir grapes of great elegance and finesse. L'Aigle Royal is a wine produced from the fruit of a plot of Pinot Noir vines in the highest reaches of the estate, rooted in clay-limestone soil and facing directly south.

Vinification and Maturing:
The vines of Aigle Royal received particular care and frequent manual interventions, according to practices preserving the environment: pruning, destemming, thinning, thinning out, grape harvest vintage.
The vineyard is established on espalier to produce an optimal illuminated leaf area for grapes maturing. The vinestocks are planted with a relatively high density of 5.000 stocks / Ha, which enables to control and obtain high quality wines, at low yield.
Close monitoring of the ripening process (with tasting and analysis of the grapes) helps to determine the ideal harvesting date, when the fruit achieves the perfect balance between aromatic intensity and the maturity of the polyphenols. The grapes are harvested manually, de‐stemmed and gravity‐fed into the vats.
The fermentation and maceration process lasts for around twenty days in large open vats with cap punching twice daily.This is followed by malolactic fermentation before the wine is left to mature in oak barrels for a year.

Bettane et Desseauve2015  17/20 

 

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