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Tasting notes – Deep colour, the nose is a subtle blend of very ripe red fruits, vanilla and liquorice. The full-bodied palate layered with soft, ripe tannins and notes of red fruits combines with hints of spices (garrigue, licorice, vanilla).
Winemaking – Each variety is vinified separately. Carignan is vinified with carbonic maceration for two weeks in temperature-controlled stainless steel vats. Grenache Noir and Syrah are destemmed on arrival at the winery and pressed softly. Vinification is done in temperature controlled stainless steels vats and macerations lasts in between 2 to 3 weeks in order to extract the maximum colour, tannins and aromas.
Ageing – In oak barrels for 12 months (1/3 new oak, 1/3 first use, 1/3 second use).
Planted on the sandy, free-draining soils of the Pliocene hillsides, the diversity of the Lauriga terroir makes it possible to produce wines with a subtle palate of aromas and flavours. For Château Lauriga, caring for the environment by preserving biodiversity is a top priority, as well as looking after the people who work in the vineyard. When the vineyards were restructured in the 1990s, they were replanted in relation to the path of the sun (to optimise the effects of photosynthesis on the complexity of aromas) and also the direction of the Tramontane wind, to avoid wind damage to the vines.
Grape Varieties : 60% Syrah, 30% Carignan, 10% Grenache
Food and wine pairing – Best served at 16°C with game, beef and cheeses
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