An aromatic and complex orange wine with intriguing aromas of candied orange peel, citrus and a touch of spice. On the palate, delicious notes of grapefruit, peach and delicate ginger lead to a long, crisp finish. 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 grapes are hand-harvested.
The vinification is characterised by a long, skin contact maceration lasting for four months in cool temperatures of between 4 and 5°C, to extract the delicate orange colour. Fermentation took place with selected yeasts in terracotta egg shaped amphora. The ovoid shape sets the lees into perpetual motion, naturally accentuating the varietal aromas and minerality, while requiring minimum intervention from the winemaker. The wine was clarified through cool temperatures and lightly filtered.
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.