Pinot Noir, Domaine de l'Aigle, Haute Vall̩e de l'Aude, G̩rard Bertrand

Aromatic notes of raspberry and cranberry are accompanied by delicate hints of spice. Soft and smooth with a long-lasting, fruity finish.
The grapes were separated from the bunches and sorted thoroughly to remove all stems and leaves. The fruit then underwent pre-fermentation cold maceration for five to eight days, with frequent cap punching. In the early stages of fermentation, the grape skins were punched-down, little by little, to ensure optimal extraction of aromas and tannins; this was followed by stirring. The maceration process lasted approximately three weeks. The must was then lightly pressed in a pneumatic pressing machine, separating the free-run juice from the pressed juice. The free-run juice was cooled for 24 hours and then 80% was transferred to French oak barrels for nine months of malolactic conversion and ageing; the remainder was matured in vat to retain the purity of fruit. The wines were then blended together after racking.

Three words to describe this wine:

red cherry – raspberry – sweet spice
RRP: å£27.98


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