Le muscat de noêl
Les premiers Muscat de Rivesaltes de l’année sont mis en bouteille à la fin des vendanges et le Muscat de Noël se déguste à partir du troisième jeudi de novembre.
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Presentation of the L'Indigène vintage by William Jonquères d'Oriola
The L'Indigène vintage in a few words...
Following his studies in oenology, William Jonquères d'Oriola was inspired by the diversity of vineyards and their cultivation methods. In Chile in particular, vines are cultivated in an ancestral manner with a real variety of grape varieties. Based on this observation, William has equipped himself with the the best viticultural and vinification techniques in order to propose, in turn, a wine without added sulphites.
The ambition is always the same: to make wines with intensityintensity finesse and freshness. The harvest is done by hand in order to offer a straight, lively and natural wine. Their wine is "without added sulphites" and their plots of land are farmed by a reasoned agriculture labelled HVE 3. William Jonquères d'Oriola cares about the environment and the impact of agriculture on it. Being aware of the environmental impact, challenging oneself and stepping out of one's comfort zone are all part of the winegrower's job. It is essential to propose techniques that are as natural as possible.
How is the production of L'Indigène made?
For this vintage, the harvest is done by hand. Early in the morning, the operation requires many people in order to harvest the grapes quickly and keep them fresh. Their wines have the particularity of being vinified only with indigenous yeasts, i.e. the natural yeasts of the vine which allow the typicity of the terroir to be transcribed.
Alcoholic fermentation and carbonic fermentationalso known as "intracellular fermentation", are two important processes during which the grape juice is transformed into alcohol by the action of the sugar contained in the pulp and the indigenous yeasts. Subsequently, once the carbonic fermentation fermentation is complete, the wine is aged in oak casks and in vats. In order to make a great wine, they apply an ancestral gesture twice a day: the pigeage. It consists of pushing the solid matter floating at the top of the vat into the liquid must. In this way, the extraction of the grape's constituents is facilitated.
What are the particularities of the Château de Corneilla, L'Indigène vintage?
With notes of red fruits and black fruits are complemented by aromas ofsweet spicesfor a touch of elegance. On the palate, this wine is powerful and round with a good density. This wine is a perfect accompaniment to veal chops, 7-hour lamb or mature cheeses.
In order to preserve the freshness of this wine, it is strongly recommended toavoid thermal shock. Ideally, we advise you to open it at 16° and to keep it in a temperate cellar.
Their aim is to produce structured wines thanks to a vinification that respects the terroir. Indeed, a good structure is essential for the wine to age well. Various elements must be taken into account: a good acidity, well present tannins and pronounced aromas. William and his team do their utmost to preserve the integrity of the grapes and keep them fresh.
If you would like to know more about the Château de Corneilla vintage, please do not hesitate to contact.
