Aigle Royal Chardonnay 2017
- 93 points in the Robert Parker Wine Advocate
- Rated 16/20 in the Guide Bettane & Desseauve 2019
- Coming from the parcel of Chardonnay (500 m) facing south and facing the mountains.
- The estate is cultivated in biodynamic agriculture certified Demeter since the 2018 vintage.
- The quintessence of the cultivation of a noble grape variety: Chardonnay on a unique terroir in the 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 shiny yellow
On the nose, the toast still present carries higher a fruit of lime, lemongrass and aniseed.
The palate reveals treasures of candied pineapple, ginger and grilled almonds, with a complex finish of white pepper, bay leaf, frangipane and a beautiful salty flight.
Custody and service advice
Ideal companion for shellfish, fish, white meat and cheese which will reveal all their flavours... It can also be enjoyed as a pure delicacy before and between meals.
The vines are carefully cared for, with frequent manual interventions (pruning, disbudding, leaf removal, thinning, hand sorting), according to practices that respect the environment. The vineyard is established on trellises to generate an optimal leaf surface for the ripening 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 is aimed at obtaining a healthy harvest with a moderate yield that allows the quintessential quality potential of the grapes to be extracted. The harvest date is only triggered when the grapes have reached their optimum maturity. Grapes are hand-picked and undergo pneumatic pressing at low pressure during the whole harvest as soon as they arrive at the winery. After a slight cold static settling, the musts start their alcoholic fermentation in vats and are then quickly put into new barrels halfway through fermentation. Malolactic fermentation is carried out according to the characteristics of the vintage. Barrel ageing lasts 7 to 8 months (until the spring equinox) with regular stirring of the lees. After a light fining, the wine is bottled unfiltered. The wine is matured in the bottle several months before it is marketed.