Château du Grand Caumont
(Cantina in Linguadoca-Rossiglione)
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1 Ora 30 Minuti
Partecipanti: Minimo 1, Massimo 15
Cantina e Vini
CHATEAU DU GRAND CAUMONT,
AOC Corbières since 1985, is one of the jewels in the crown of the Corbières appellation
The estate has existed since Roman times, when it was known as “Villa Manzanetto”.
In the 9th century A.D. Charles Le Chauve gave the estate to his nephew.
In 1789 the castle was burned down during the Revolution.
In 1906 Louis Rigal, founder of the famous Rigal Roquefort cheese activity, bought the estate and in turn handed it down to his son Louis Rigal.
Françoise Rigal, his wife, then managed the estate. She set up FLB Rigal in order to market their bottled wines.
In 2003, her daughter Laurence joined her to help run the estate further to having spent fifteen years in the marketing and communication sector in Paris.
On the strength of her experience in the field of marketing and her international business knowledge, Laurence Rigal is now opening the sale of the family’s character filled, elegant, aromatic wines to new clients in France and abroad and is developing new types of wines to respond to the present day expectations of wine lovers around the world.
In the heart of the Corbières on the commune of Lézignan. CHATEAU DU GRAND CAUMONT is one of the largest estates in the Corbières with some 100 hectares of vines.
The vineyard surrounds the Château and lies on stony, terraced clayey limestone soils offering excellent filtration. The grape varieties are the traditional Corbières varieties : Carignan noir, Syrah,Grenache noir, Cinsault, Grenache blanc, Vermentino and also Vins de Pays varieties as Merlot, Cabernet, Sauvignon and Marselan
The average age of the vines is 40 years. The oldest Carignan vines, over 70 years old, are hand harvested and vinified as full berries. The other grapes Syrah and Grenache de-stemmed,
crushed and vinified traditionally.
IN THE CHATEAU DU GRAND CAUMONT WE USE TWO TYPES OF VINIFICATION
Full berry also named carbonic maceration
Bunches of grapes are hand harvested and the full bunches are placed in shallow vats. The vats are saturated in CO2, individually yeasted and ferment for at least two weeks. The vats are then run off and the fruit lightly pressed. The run off and press juices are then blended to finish alcoholic fermentation and allowmalolactic fermentation.
Traditional vinification
The grapes are machine harvested, transferred to a destemmer and then crushed before directing the juice to the vinification vats. Each vat is yeasted separately. Vatting time is 14 to 21 days with pumping over at least once daily to clear the cap. Towards the end of fermentation we carry out cap punching and drawing off the juice in order to extract the maximum quality from the raw material. We also use temperature control.
PASSION FOR THE BEST FINE WINES
Charming high quality sunny wines of the south of France
Aromatic Cuvees, fruity, spicy with silky tannins
The best quality for all the wines
The best ratio price quality for each wine
The mix of full berries vinification and traditional vinification in the blends
The delicate use of oak to keep the fruit in the wines