Cuvee Jean Grande Reserve

To taste at 15/16 ° C, with meat stew, Italian cuisine, cassoulet, Catalan platter with cold meats and cheeses.

Our vineyards are mainly managed using the Cordon de Royat pruning system, with a planting density of 5400 vines per hectare, and a yield of 45 hl/ha. Harvested partly by hand and partly by machine, our grapes are vinified in the traditional way: carbonic maceration and maceration after pressing.

In oak barrels for 12 months (1/3 new oak, 1/3 first use, 1/3 second use).

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.

This ancient winegrowing region is situated in Aspres, in the commune of Thuir, where the aperitif Byrrh comes from. With 60 hectares of vines surrounding a renovated house and a modern cellar with high-tech winemaking equipment, Lauriga produces top quality wines. The magic combination of the Tramontaine terroir, grape varieties and winemaking expertise has produced a range of wines with complex, subtle aromas and flavours. 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.