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Chateau de l’Ou L'Ove Blanc Cotes Catalanes 2019

Current Price (inc. Tax)
6 bottle(s) at £32.94 per bottle.
In stock

Chateau de l’Ou 'L'Ove Blanc Cotes Catalanes 2019

  • Grapes Grenache Gris 100%
  • Country France
  • Region Roussillon Côtes Catalanes
  • Abv 13.5 %
  • Contains sulphites Yes
  • Organic Yes
  • Vegan Yes
  • Vegetarian Yes
  • Case size 6 / 75cl
  • Winemaker: Séverine Bourrier
  • Closure Natural Cork
  • Fine, elegant aromas of apricot, crushed citrus notes and a touch of salted almond give way to a beautifully balanced palate with lovely mineral attack and the full elegance of white fruits on the finish.

The climate is Mediterranean, strongly influenced by cooling coastal breezes combined with mountain-freshness from the foothills of the Pyrenees which balance the hot, arid summers. The soils are made up of alluvial marls of the Roussillon plain, along with black schist; the latter imparts great aromatic complexity to the wines, characterised by freshness and notes of the garrigue. The vineyard is certified organic, no herbicides or chemicals are used. Yields are kept low to ensure good concentration of the pure fruit flavours and the fruit is hand-harvested at optimal maturity.

Château de l’Ou is a dynamic, organic estate in Montescot, Roussillon owned by oenologists Séverine and Philippe Bourrier. Purchased in 1998, they immediately converted to organic farming, an avant-gardist approach in Roussillon at that time, and the estate is now certified by Ecocert. The estate, which originally comprised 30 hectares: 26 hectares of vineyard and four of olive trees, has been gradually expanded by adding plots from across the region, by 2018, it covered a further 45 hectares. L'Ou’ translates as ‘egg’ in Catalan, and refers to an ovoid-shape resurgence of water that was located at the site of the property, which Séverine and Philippe wanted to bring to life in their project. Together, they use their expertise to cultivate the Roussillon terroir
with its heat and arid lands to hand-craft wines using a variety of fermentation vessels, from terracotta and sandstone amphora to barrels, producing stunning, supple cuvées which showcase this distinctive terroir.

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