Vinification:
Harvest, pressing with slight
skin contact.
Low temperature fermentation to improve flavour extraction.
Racking and mutage.
Elevage:
6 to 8 months in vat, then bottled.
Is best drunk young and chilled.
Keeps:
for 2 to 4 years
Accompanies:
fish, shell fish, starters.
DATA SHEET: BERGERAC ROSE
Grape Variety:
70% Cabernet Franc, 30% Merlot
Soil:
Chalky-clay
Vinification:
After harvesting, 24 to 48 hours of maceration before being
'bled'.
Low temperature alcoholic fermentation for a period of 10 to
12 days.
Malo-lactic fermentation and mutage.
Bottled at 8 to 10 months after being racked twice.
Accompanies:
White or red meat, Mediterranean dishes, spicy food: a summer
wine.
Vinification:
Following harvesting and destemming alcoholic fermentation
takes place during 10 to 12 days of juice and berry maceration.
Free-run wine drained off, malo-latic fermentation, mutage.
Elevage:
10 to 12 months in vat then bottled. It can be drunk young or
can be kept for 7 to 8 years.
Accompanies:
White meat. Quite a "rustic"
wine which can accompany all types of food.
