Eagle Estate Box

The name of the estate pays homage to the many eagles flying over the vineyard. Located near Limoux, in the Haute Vallée de l'Aude, the vineyard is among the highest in the whole of Languedoc Roussillon (500m). The proximity of the snow-capped Pyrenean peaks brings climatic influences from the mountains at night which temper the sunshine and the Mediterranean heat of the day. The estate has been cultivated using Demeter-certified biodynamic agriculture since the 2018 vintage.

• Domaine de l'Aigle Chardonnay 2022, IGP Pays d'Oc
• Domaine de l’Aigle Pinot Noir 2022, IGP Haute Vallée de l’Aude

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Appellation : To surprise and please
Millésime : 2022
Format : 750ml
Cépage(s) : Gewürztraminer & Pinot Noir
Degré d'alcool : 14.0
Sku : PACK020

Domaine de l'Aigle Gewurztraminer: The vineyard is relatively dense, between 5,000 and 6,000 vines per hectare, which allows for control of vigor and thus to produce a wine of exceptional quality. Trained on espaliers, in order to generate an optimal leaf surface for the maturation of the grapes, the vines are the subject of attentive care and frequent manual interventions: pruning, disbudding, leaf removal, thinning, etc. according to environmentally friendly practices. The juice is immediately extracted by delicate pneumatic pressing, which guarantees a superior quality of the musts. After settling, alcoholic fermentation is carried out. The wine is aged on fine lees and part is placed in oak barrels. Domaine de l'Aigle Pinot Noir: The harvest is manual and the grapes are transported in crates to the cellar. The berries are destemmed and sorted in order to eliminate all the plant parts of the bunch. A cold pre-fermentation maceration is carried out for 5 to 8 days with regular punching down. At the start of the alcoholic fermentation, punching down is carried out, then, little by little, in order to better control the extraction of aromas and tannins, they are replaced by pumping over. In the end, the maceration lasts about 3 weeks. A delicate pressing in a pneumatic press with separation of the free-run juices and the press juices is carried out. The free-run juices are kept cold for 24 hours before being put into barrels. Malolactic fermentation and 9 months of aging take place in oak barrels. Finally, the wines from the different barrels are blended after racking. There is no filtration before bottling.

Keep away from sunlight and at a constant temperature

Domaine de l'Aigle Gewurztraminer: Serve between 10-12° with Asian dishes, spicy foods or cheese. Domaine de l'Aigle Pinot Noir: Ideally served between 12-14°C with grilled red meats, roast poultry, grilled or sauced fish and mature cheeses.