Château Lauriga Les Laisses  2016

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Château Lauriga Les Laisses 2016

Languedoc-Roussillon
Côtes Du Roussillon Red | 14.5°

Ref : 479035

10.50 10, 50

Bottle 75 cL

i.e. 14 € / liter

6  product(s) soldsince yesterday

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  • Keeping level 2021
  • Service temperature 18°

Our food and wine pairings

  • Charcuterie
  • Red meats
  • Soft cheese

Our oenologists' opinion

Fruity and well-rounded

Its garnet-colored color offers a nose with spicy notes, black fruits, and a floral hint of violet. On the palate, this wine presents a fleshy and balanced attack.

Robe
Garnet

Features

Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Do you know ?

A portion of this land used to be a part of the old Laurinya, that was given to the Cuixà Abbey by the King of France in 1068; land which later became the King’s vineyards and which produced some of the wines served at the court of the King of Aragon.

Domain and appellation

  • Château Lauriga

    Situated in between Perpignan la Catalane and Thuir (where Byrrh is made) , Lauriga produces AOP Côtes du Roussillon.

     

    • Terroir: The vineyard covers 60 hectares across 3 of the key Roussillon terroirson.

     

    • Viticulture: The vineyards are mainly managed using the Cordon de Royat pruning system, with a planting density of 5400 vines per hectare. The grapes are harvested partly manually and partly mechanically.

     

    • Vinification: The grapes are vinified in the traditional way: carbonic maceration and maceration after crushing.

     

Your cellarman's advice

Further information