Château de Campuget 'Le Campuget' is a Vin de Pays du Gard Grenache Viognier made for seafood, salads, and starters. A delightful and enticing range of aromas feature a fruity blend of dried apricots, grapefruit, peardrops, and peach. The palate reveals a vibrant mix of grapefruit, pear, and a hint of spice for a balanced finish.
|Grape||Grenache, Viognier, White Blend|
|Style||Dry, White, Medium Bodied, Fresh, Stone Fruit, Citrus Fruit, Easy Drinking|
|Region||IGP Gard, Southern France|
|Dietary||Vegetarian, Vegan, Sustainable|
About the Producer
Château de Campuget was created in 1942 and is a revered estate near Nîmes. It was constructed in 1753 and the same year the very first vines were planted, inspiring the creation of the '1753' range of wines. Winemaker Franck-Lin Dalle now oversees the estate, which is the 3rd generation of his family to manage the château. His approach combines traditional techniques and modern progression to craft a range of exquisite wines bursting with terroir character using classic Rhône grapes. In 2019, Château de Campuget was granted Haute Valeur Environmentale certification for its commitment to intricate biodiversity practices, carefully managed fertilizer usage, and dedicated water resource management.
Vineyard and Winery
The vineyard is situated 15 kilometres south of Nîmes, near the village of Manduel, in the heart of the Costières de Nîmes. The average age of the vines is about 25 years. The main characteristic of the vineyard is the soil, which is formed of ‘gress’, an accumulation of rounded pebbles that have been deposited by the overflowing Rhône River thousands of years ago. These pebbles allow the vines to grow in the best possible conditions and due to this natural soil filter; the vine’s roots can easily draw the necessary water for their growth. The vines also benefit from the Mediterranean sunshine, which bring the grapes to perfect maturity and allows them to be picked at maximum phenolic maturity in early September. The vineyard is sustainably managed in accordance with the HVE Certification.
The grapes were cool-harvested at night and then each variety was vinified separately. Fermentation took place with selected yeasts, at controlled cool temperatures with maximum protection again oxidation. The wines were carefully blended to create this cuvée, which was unoaked to retain its fruitiness.
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