The Domaine de l'Aigle, a privileged setting

Situated at the base of the Roquetaillade cliff in Limoux, Domaine de l’Aigle takes its name from the Bonelli's eagles that nest on its land. This 40-hectare vineyard benefits from a privileged location, being one of the highest vineyards in the Haute-Vallée de l’Aude and all of Languedoc, with plots reaching over 500 meters in elevation. The estate is perched on a limestone cliff, with soils alternating between clay-sandy layers and limestone, providing the ideal conditions for vine cultivation.

Available directly from the estate on Avenue des Vins.

What makes the terroir of Domaine de l’Aigle so distinctive?

A privileged location

The vineyard thrives in a hybrid climate between oceanic and semi-continental, a unique situation in the region. Temperatures are about 3°C cooler compared to the rest of Languedoc, allowing Domaine de l’Aigle to produce distinctive wines. With exceptional rainfall and a wide thermal amplitude, the grapes undergo slow maturation that preserves their acidity and refines their aromatic profile.

Who is the winemaker behind the estate?

Gérard Bertrand, an ambitious winemaker

Domaine de l’Aigle was born from the ambition to cultivate northern grape varieties in this exceptionally cool Languedoc terroir. As early as 1531, the mild climate of the foothills allowed for the production of France's first sparkling wines. Subsequently, Champagne and Burgundy producers appreciated this terroir, where Chardonnay and Pinot Noir achieve perfect maturity with exceptional freshness.

In 2007, Gérard Bertrand acquired Domaine de l’Aigle with the goal of producing outstanding wines. A lover of the region and a lifelong passionate winemaker, Bertrand presents a bold vision for his wines. From 2007, he committed to sustainable agriculture and Terra Vitis principles. By 2018, the estate was fully cultivated using biodynamic practices certified by Demeter. His ambition is to produce the finest Pinot Noirs and Chardonnays in the region. Since 2015, Gérard Bertrand has also been offering a high-quality Gewurztraminer.

What wines does the estate produce?

Always higher

Domaine de l’Aigle offers high-flying wines that are bold and unique. The winemaker presents a red wine cuvée that highlights Pinot Noir, an emblematic grape of northern vineyards, here exalted to its fullest. The wine is aged for 9 months in oak barrels to fully express the typicity of its terroir. It delivers flavors of red and black cherries with hints of grilled meat.

The Chardonnay offers an exceptional white wine. The winemaker has chosen a 100% malolactic fermentation. The wine is then aged on fine lees, with a portion in oak barrels to impart a unique character. The Domaine de l’Aigle Chardonnay is round and indulgent, with a mouthfeel of intense freshness.

Discover the wines of Domaine de l'Aigle directly from the estate, at the estate price, in a short supply chain on Avenue des Vins.

Frequently asked questions about Domaine de l'Aigle

Where is Domaine de l'Aigle located?

The 40-hectare estate sits near the Roquetaillade cliff in Limoux, in the upper Aude valley. Some plots climb past 500 metres, making it one of the highest vineyards in the whole Languedoc.

Which grape varieties grow at the estate?

The property focuses on two northern varieties, Pinot Noir and Chardonnay, which ripen fully in this cool spot. A Gewurztraminer has rounded out the range since 2015.

Is Domaine de l'Aigle organic?

Gérard Bertrand started with Terra Vitis sustainable farming in 2007, then moved every plot to biodynamics. The estate has held Demeter certification since 2018.

Why are these wines known for their freshness?

Height and a climate blending oceanic and semi-continental influences keep temperatures around 3°C lower than elsewhere in the area. Grapes ripen slowly and hold onto their acidity, which gives the wines their tension.

How are the Pinot Noir and Chardonnay aged?

The Pinot Noir spends nine months in oak and shows red fruit with a smoky edge. The Chardonnay goes through full malolactic fermentation, which softens the acidity, then rests on fine lees to build roundness.