Presentation
Presentation
Located in the Aspres terroir, in Thuir, near Perpignan, the Château Lauriga is the latest (2016) addition of Jean-Claude Mas. Originally built by the Clar family, this old Catalan farmhouse has an old cellar now equipped with all the modern winemaking and aging techniques.
Half of the vineyards are in AOP Côtes du Roussillon. The plantations were defined in relation to the sun's course so that photosynthesis could subtly alter the aromatic palette, as well as depending on the direction of the tramontane to avoid damage to avoid wind damage to the vines.
Half of the vineyards are in AOP Côtes du Roussillon. The plantations were defined in relation to the sun's course so that photosynthesis could subtly alter the aromatic palette, as well as depending on the direction of the tramontane to avoid damage to avoid wind damage to the vines.
Terroir
Soil: clay and limestone, with gravel
Age of the vineyard: 15-25 years old
Pruning: Cordon de Royat
Density of plantation: 4400 plants/ha
Harvest: mechanical
Average yield: 45 hl/ha
Elevation: 80 meters
Climate: Mediterranean with oceanic influences
Age of the vineyard: 15-25 years old
Pruning: Cordon de Royat
Density of plantation: 4400 plants/ha
Harvest: mechanical
Average yield: 45 hl/ha
Elevation: 80 meters
Climate: Mediterranean with oceanic influences
Winemaking
Mechanical harvest at night to limit oxidation. Direct pressing in a pneumatic press. Fermentation with selected yeasts at a maximum temperature of 16°C.
Ageing
On lees with regular stirring for 40 days.
Varietals
Syrah : 55%
Grenache gris : 45%
Grenache gris : 45%
Specifications
Alcohol content : 13 % vol.
Residual Sugar : 2 g/l
pH : 3.4
Total acidity : 3.5 g/l
Ingredients & nutrition ›
Advice
Visual appearance
Light pink.
At nose
Fine and subtle with floral notes and of red fruits (cherry, wild raspberry, blueberry).
On the palate
Crisp mouthfeel balanced by floral notes and flavours of redcurrant, pomegranate and wild strawberry.
Food pairings
Best served at 8-10°C. Ideal for an aperitif with finely sliced prosciutto, grilled prawns, a risotto with summer vegetables, or a rack of lamb. Can also be served with a goat cheese quiche and arugula with an olive oil dressing.
