# Domaine de Castelnau 'Cuvée L'Étang' Picpoul de Pinet (2024)

- **Producer:** Domaine de Castelnau
- **Colour:** white
- **Type:** still
- **Grapes:** Piquepoul Blanc
- **Region:** Languedoc-Roussillon, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €13
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** lime, lemon, grapefruit, peach, blossom

## About this wine

Domaine de Castelnau traces its origins back to the 13th century under the Seigneurs de Guers. Today, the estate is owned and operated by Christophe and Béatrice Muret in Castelnau-de-Guers, located in the northern area of AOP Picpoul de Pinet near the Étang de Thau lagoon. Domaine de Castelnau stands out as one of only roughly twenty independent domaines in an appellation dominated by cooperative winemaking. The 'Cuvée L'Étang' pays homage to the adjacent coastal lagoon and wildlife sanctuary.

## Interesting facts

- Domaine de Castelnau is one of only about 20 independent estates in Picpoul de Pinet, where cooperatives make 80% of wine.
- The Cuvée L'Étang name and pink flamingos on the label celebrate the nearby Étang de Thau coastal lagoon.
- Grapes are harvested exclusively at night to protect delicate freshness and prevent oxidation in the warm Mediterranean climate.
- The historic estate grounds date back to the 13th century under the ownership of the Lords of Guers.

## Food pairing

The wine's crisp acidity and saline mineral finish make it an ideal partner for fresh seafood, particularly oysters from the neighboring Étang de Thau lagoon. High acidity cuts through light oiliness while the natural salinity elevates fresh marine flavors without overpowering the dish.

## Wine making process

Grown on Cretaceous limestone, clay marls, and alluvial soils certified HVE Level 3/4. Harvesting occurs mechanically at night to retain fresh acidity and prevent thermal oxidation. After gentling destemming and pneumatic pressing, fermentation takes place in temperature-controlled stainless steel vats with selected yeasts. The wine ages on fine lees in stainless steel until late winter before filtration and bottling, with minimal sulfite additions.