Château de l'Ille Angélique

  • Appellation : AOC CORBIERES
  • Vintage : 2017
  • Grape varieties : Syrah 60%, Grenache 40%.
  • Ageing potential : 7 Ans.
  • Maturing wine : Les vins sont assemblés à la fin des fermentations malolactiques et mis en bouteilles après un élevage en cuves inox.
  • Service temperature : 18°C.
  • Suggesties / Food pairing : Gigot à la broche, magret de canard, grillade, agneau, volaille, viande rouge, fromage.
  • Capacity : 0,75 cl
  • Alcohol Degree : 13.5%.
  • Age of Vines : Moyenne 23 ans.
  • Soils : La syrah est plantée sur des terrasses rouges à cailloux, le grenache 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 : La macération des syrahs se déroule durant 21 jours selon la technique ancestrale de la macération en grappes entières. Le grenache a macéré durant 15 jours en pratiquant des délestages réguliers pour favoriser l’extraction des meilleurs tanins du raisin.
  • Medals : Yes
  • Color : Red
  • 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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