Situated on the coast, Chateau de líHospitalet looks down on the Mediterranean from aheight of a hundred metres. Having a semi-arid Mediterranean climate with mild winters, the vineyard enjoys exceptional climatic conditions: the quantity of sunshine and the heat stored during the day by the limestone and released to the grapes at night, and the effect of the Mediterranean which reduces temperature differences and the altitude which counteracts the summer heat.
Two types of soil contribute to the generosity, aromatic complexity and liveliness and freshness of this cuvee: the Gargasian marl-limestone at the foot of the cliff is rich in fossils and provides water to the vine stocks all through summer in spite of the absence of summer rain; and the red Mediterranean soil from the Barremian period, formed on compact grey-blue limestone and reclaimed from the garrigue, enables the production of rich and concentrated wines. The grapes are cultivated using sustainable methods that respect the Terra Vitis procedure, guaranteeing the traceability of growing practices which are verified by an independent body.
|Chateau líHospitalet La Reserve white has a beautiful golden colour with green tints.
Woody scents with vanilla and mocha, accompanied by notes of citrus, apricot and peach blending in the nose and developing into honey notes.
The fullness, strength and rounded body are counterbalanced by great freshness and a real aromatic complexity with aniseed, mint andgarriguescents with toast and citrus developing into honey-sweet notes. Elegant and balanced, this cuvee has great character and a nice long finish.
|Wine maker notes
|The vineyards are tended with great care and attention, pruned with the Royat cordon method (short) in order to limit yields, and the vines are trained in espalier trellising to optimize the exposure of the leaves and bunches to the sun and thus ensure homogeneous ripening.
Each variety is picked manually when fully ripe and transported to the cellar in wooden tubs. The juice is immediately extracted using delicate pressure in a pneumatic press in order to ensure the quality of the must.
It is allowed to settle for 48 hours and then the fermentation begins in stainless steel vats and some of the juices are placed in new barrels after blending.
The lees are stirred regularly over 8 months in 225 litre Bordeaux barrels to enhance the fleshy aspect of the wine.