Château De L'Ille Alexandre 2018

  • Appellation : AOC CORBIERES
  • Vintage : 2018
  • Grape varieties : Syrah 80%, Grenache noir 20%.
  • Ageing potential : 2 Ans.
  • Maturing wine : En cuves inox pendant 6 mois sur lies fines, suivi d’une mise en bouteilles précoce pour conserver l’intensité des arômes.
  • Service temperature : 10°C.
  • Suggesties / Food pairing : Grillades, pizzas, fromages, salades.
  • Capacity : 0,75 cl
  • Alcohol Degree : 12.5%.
  • Age of Vines : Plus de 23 ans.
  • Soils : Les vignes sont plantées à quelques mètres des étangs de Bages et de Sigean, sur des terres argilo-calcaires. Ce terroir est caressé par des vents doux de la mer, qui tempèrent l’ensoleillement.
  • Yield : 40 hl/ha.
  • Winemaking : Le grenache est égrappé et placé en cuves de fermentation. Selon l’intensité de la couleur, une saignée plus ou moins importante est effectuée. Les peaux des raisins de la syrah contenant beaucoup de matières colorantes.
  • Medals : Yes
  • Color : Pink
  • Type : Wine

Château De l'Ille

Located on the site of an ancient Roman villa, Château de l'Ille spans the foothills of Peyriac de Mer, a small fishing village in the Languedoc-Roussillon in the south of Narbonne. On a Mediterranean peninsula, wild and protected, marrying scrubland, lakes and vineyards, the terroir produces wines of great wealth around unparalleled site in the Corbières appellation.
The cellar of the Château de l'Ille has a modern winery that allows temperature control: the wines benefit for whites and rosés, the thermovinification and, for red, a traditional winemaking with carbonic maceration for noble varieties.
An underground barrel cellar dug into the rock, houses 120 barrels of which 35% new French oak barrels and American oak. The majority of vineyards are planted along the ponds of Bages and Sigean.
In 2008, Henri Joubaud purchased Château de L'Ille in Peyriac de Mer. This child of the country, came to Paris, already owned in the area of ​​26 ha of vineyard inherited from his family. With this new acquisition, he is now head of a vineyard of 68 hectares in the Corbières.
The vineyard work is entrusted to young cooperators, already in charge of 26 ha. For the Working cellar, Henri Joubaud continues to rely on Pol FLANDROY, the manager of The Castle Ille.
The focus is on business development with the aim to revitalize sales bottles.

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