White Amic Clos d'Agon
Have you tasted this product?
White Amic Clos d'Agon
INFORMATION OF INTEREST White Amic Clos d'Agon 2018
Colour: Pale yellow with greenish reflections, bright, clean. It is very pleasant to look at.
Aroma: Frank, direct enveloping, highlighting the varietal aromas, fruit, white and citrus fruits. The floral sensation is also present, very marked the aniseed notes of fennel.
Taste: Pleasant, very good on the palate, a little creamy, glyceric, very tasty, with a fruity character. Some mineral and saline memories, the fruit is present, with memories of fuji apple, peach skin, and this vegetal point of peppermint.
Dry, citric, long and persistent finish.
Proximity gastronomy, fish and seafood from the Mediterranean. Mollusks (Steamed mussels, rock "garoines or sea urchins"). Rices and fideuas with local products such as the fantastic Prawns from Palamós)
The modern history of the Clos d 'Agon winery begins in 1987, when the couple formed by Philippe Dambois and Danièle Bagon bought the property. Advised by the professors of the University of Montpellier André Crespy and Pierre Galet, and after a careful study of the soil and climate of the area, they decided to start the old vineyard and plant new varieties especially suitable for the production of quality wines.
After that stage, six Swiss friends with interests in the world of wine acquired the estate in 1998, building the current winery, completing the vineyard plantation until reaching 16 ha. and being advised by the prestigious winemaker Peter Sisseck.
Currently two of those six friends, Alfons Niedhart and Juerg Maurer, own the property of Bodegas Clos d 'Agon and since 2008, the technical management has been in the hands of winemaker Miguel Coronado.
The winery is a modern construction but integrated into its environment, slightly inspired by the work of Piet Mondrian.
Peter Sisseck participated very actively in the operational design, in order to achieve the most rational development of the work possible. For example, the grape reception area is on a higher scale, allowing gravity to work in almost the entire process.
It could be said that the only technology used during the work carried out in the cellar is temperature control. The fermentation rooms have thermoregulated steel tanks and the aging room and the warehouse are fully air-conditioned.
Construction work began in 2002 and ended in 2006.
The vines grow on clay and slate soils with a mainly North-South orientation. The altitude of the plots ranges from 40 to 140 m. The red varieties used are Syrah, Cabernet Franc, Cabernet Sauvignon, Petit Verdot and Merlot and the white Viognier, Marsanne and Roussane. We have recently converted some plots to plant red, white and gray Grenache.