Aigle Royal Chardonnay 2018 Magnum
This product is not for sale in our store
Livraison à domicile en France (Chronopost) Estimated : 6 Juillet 2022
Livraison à domicile en Europe (Chronopost)
Estimated : 10 Juillet 2022
Click & Collect
Estimated : Dans 2h si commande avant 17h
- An exceptional bottle delivered in its wooden case
- 93 points in the Robert Parker Wine Advocate
- Rated 16/20 in the 2019 Bettane & Desseauve Guide
- From the plot of Chardonnay (500 m) facing south facing the mountains
- The estate has been certified since the 2018 vintage AB (organic wine) and DEMETER (Biodynamic agriculture).
- The quintessence of the cultivation of a noble grape variety: Chardonnay on a unique terroir in Languedoc (mixture of mountain and Mediterranean climate)
- Its fruity (pineapple, vine peach, apricot, almond) and floral (white flowers) aromas, coupled with complex and subtle toasted notes.
Bright and brilliant yellow
On the nose, the still-present toast carries a higher fruit of lime, lemongrass and anise.
The mouth reveals treasures of candied pineapple, ginger and grilled almonds, with a complex finish on white pepper, bay leaf, frangipane and a nice saline top note.
Appellation : AOP Limoux
Cépage : Chardonnay
Custody and Service Tips
Ideal with shellfish, fish, white meats and cheeses that will reveal all their flavors... It can also be enjoyed for pure indulgence before and between meals
The vines are carefully cared for, with frequent manual intervention (pruning, disbudding, leaf stripping, thinning, harvesting by manual sorting), according to practices that respect the environment. The vineyard is established on espalier, to generate an optimal leaf surface for the maturation of the grapes. The vines are planted at a relatively high density of 5,000 to 6,000 vines/ha, which allows optimal control of vigour. The care taken in the vineyard aims to obtain a healthy harvest with a moderate yield, allowing the quintessence of the qualitative potential of the grapes to be drawn. The harvest date is only triggered when the grapes have reached their optimum ripeness. The grapes are harvested by hand and are pneumatically pressed at low pressure for the whole harvest as soon as they are received at the cellar. After a light static cold settling, the musts begin their alcoholic fermentation in vats then are quickly sung mid-fermentation in new barrels. Malolactic fermentations are carried out according to the characteristics of the vintage. Aging in barrels lasts 7 to 8 months (until the Spring equinox) with regular stirring. After a light fining, the wine is bottled unfiltered. The wine is aged in the bottle several months before being marketed.