This estate dates back to the French Revolution, , the “Stones of Bonalgue“ have produced a unique maturity to the grapes that grow. Since 1926, the Bourotte family has been in charge of farming this estate. The little girl who lived there before World War I wrote these significant words: “I leave to you all my memories of dear Bonalgue, witness to the happiest days of my life. There I here, under the shade of the lebannon cedar trees, a magic that resonates through the people, and the wines.”
The vines cover 9.5 hectars of gravel and sandy-clay soils of 25 year old vines. The crop is pruned guyot double and single, and grass is removed without chemicals. This estate is engaged in a global environment strategy with eco-friendly integrated agriculture.
The fruit is hand harvested, sorted and destemmed. Fermentation begins in thermoregulated stainless steel and cement vats. Vinification is done plot by plot, with manual pump overs and punch downs. Fruit is macerated for about one month, pneumatic pressed and malolactic fermentation in barrel. The wine is aged 18 months fine-grained French oak barrels (50% new, 50% one wine ).
Silky, velvety texture in the mouth, and a strikingly aromatic nose. Bonalgue is open and engaging when young (2-6 years), but can age up to 15 years.
Perfect with Beef fillet Wellington, Beef steaks, Braised Lamb shoulder, Daube and Duck.