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Domaine Agly Bio Réserve

Organic Wines and no Sulfites

Domaine Agly Réserve - Vin rouge bio AOP Côte du Roussillon Village

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Domaine Agly Bio Réserve

A.O.P Côtes du Roussillon

Domaine Agly Bio is nestled in the heart of the Agly Valley which is named after a tiny coastal river that cuts through it and means ‘eagle’ in Catalan.

Domaine Agly Bio vines are farmed organi­cally. Its wines are nurtured by our wine growers and selected and matured based on the quality criteria of our winemakers and technicians.

An intense, powerful wine scented with blackcurrant, blackberry and garrigue herbs.  The palate is ample and velvety with wonderful aromatic complexity and a fresh finish.

Voir la fiche technique

Soil

Domaine de l’Agly is nestled in the heart of the Agly Valley in Roussillon, whose name stems from the tiny coastal river that bisects it and means ‘eagle’ in Catalan. The vines are farmed organically and planted on hillside sites of brown schist where they enjoy favourable exposure to both sunshine and wind, both of which are conducive to wine growing.

Grape varieties

syrah, grenache

Production method

The grapes for both varieties are picked by hand at the peak of ripeness. The Syrah and Grenache noir are made using traditional winemaking techniques. Extraction is ensured through gentle, regular pumping over at low temperatures.

Ageing

In tanks.

Description

Beautiful garnet hue tinged with dark purple. Intense, powerful nose scented with red and black fruits, peony and a touch of garrigue. The palate is ample and delicate and offers up silky tannins, amazing volume and an extremely fresh finish.

Storing

Ready to drink now but will cellar for four to five years.

Serving suggestion

A wine with true gourmet food compatibility, pairing with rack of lamb with rosemary, venison stew, veal rib roast with morel mushrooms and rabbit with mustard. It also makes the ideal companion for a platter of characterful cheeses - try with mature Reblochon or Vacherin.

Serving temperature

Serve at between 14 and 16°C, ideally after decanting.