Chateau D AIGUILHE

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Chateau D AIGUILHE

Chateau d Aiguilhe 於 1998 年底被 Stephan von Neipperg 收購，是卡斯蒂永-波爾多丘產區最好、最美麗的葡萄園之一。城堡背靠河流，莊嚴的廢墟見證了漫長而動盪的歷史。

History

The castle was formerly the center of a blockhouse farm and dates back to the 13th century. The Aiguilhe territory is vast and contains several large fiefdoms. Situated on the border between the French and English occupations during the Hundred Years' War, the castle had an important strategic role and often changed its allegiance to which side according to the political leanings of its lords... Later, the castle belonged to the Albret family, then the Leberthons, They were several members of the Bordeaux Assembly. Before emigrating on the eve of the French Revolution, the Leberthons sold the estate to a man named Etienne Martineau, who transformed it into a huge 400-hectare farm that remained in his family until 1920.

Vineyard and wine making

The estate covers 140 hectares (300 acres) and has 90 hectares (220 acres) of vineyards. The wines are composed of 80% Merlot and 20% Cabernet Franc. The vineyard soil is composed of clay limestone and clay loam, and the average age of the vines is 28 years. The vines are grown only on the high hills of the estate, which is located on the highest hill on the right bank of the Dordogne River.

The grapes are harvested and sorted by hand before and after destemming. The fruit is fermented in oak barrels and cement tanks, with maceration lasting 28 days. The wine undergoes malolactic fermentation in barrels and is aged on fine lees in 50% new French oak barrels, with necessary fining and filtration depending on the vintage. Production averages 9,000 to 10,000 cases per year. Château d'Aiguilhe's second wine is vinified in stainless steel tanks.

Product

Château d'Aiguilhe also produces a fruity, drinkable second wine called "Seigneurs d'Aiguilhe" and, since 2015, a 100% Sauvignon Blanc wine called "Le Blanc d'Aiguilhe". The estate's white Bordeaux wines are primarily made in stainless steel tanks, but 20% of the wine is aged in French oak barrels (about a quarter of which are new) for an average of eight months.