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Un des médias anglais les plus reconnus dans le monde des vins et spiritueux a récompensé lors de son concours : ROUGE STAR OF BORDEAUX / 5 ETOILES BLANC 4 ETOILES.
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4 étoiles et Coup de Cœur du jury
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Professeur Alain Carbonneau - Ancien directeur de recherche INRA de Bordeaux - Professeur de viticulture à SupAgro Montpellier, - Président fondateur du GiESCO   Grâce aux conseils du Professeur Alain Carbonneau, Bertinerie est…
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SOUTIEN AUX RESTAURATEURS Cette semaine aurait dû être celle d'une nouvelle édition de Blaye Au Comptoir. Mais en raison de la crise sanitaire, l'évènement est repoussé au mois de Juin si la situation le permet. Lors de cet évènement…
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Intense color, nose of red berries with hints of coffee and spice (mocha, vanilla, cinnamon and liquorice). Rich, tannic structure and great aromatic expression on the palate. Fine and elegant with great ageing potential. Powerful, with a superb unctuous finish coming through.

A wine full of elegance, complexity and subtlety with fruit and citrus aromas, worthy of comparison with the best French white wines. The vinification in barrel has brought out the noblest qualities in the grapes. It is a great white wine which can be laid down for years.

Vineyard:
40% Cabernet Sauvignon – 60% Merlot – (old vines)

Average yield:
44 hl/ha.

Vineyard’s training :
Manual crop thinning in August followed by leaf-stripping.

Harvesting :
Manual harvest.

Ageing :
Exclusively free run wine, 90% of the blend is aged in new barrels for about 12 months + 8 months in vats. Racking every two months. Fining, filtering and bottling by ourselves.

Consumption :
Red meat, sauce plates, game, cheese…

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Vineyard:
100% Sauvignon – (old vines)

Average yield:
42 hl/ha.

Vineyard’s training :
Manual crop thinning in August followed by leaf-stripping.

Harvesting :
Manual harvest with sorting of healthy berries.

Ageing :
Aged on fine lees with regular stirrings for 11 months. Fining, filtering, bottling by ourselves, in their casks.

Consumption :
Aperitif, foie gras, lobster, fish, scallops, white meat.

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Attractive, bright colour, ripe fruit nose with spicy, mineral hints. Soft, well integrated tannins on the palate with pleasant aromas of red berries supported by good body, which will enable it to be laid down for over 10 years.

A clean, fresh nose with white fruit aromas, blackcurrant with hints of fresh mint leaves. On the palate, fruity with hint of white flowers, ripe Sauvignon flavour, tropical fruit. Good length and complexity. An aromatic white wine with a great length of finish.

Vineyard:
60% Merlot, 30% Cabernet Sauvignon, 10% Cabernet Franc.

Average yield:
49 hl/ha.

Vineyard’s training :
Manual crop thinning in August followed by leaf-stripping.

Harvesting :
Manual harvest.

Ageing :
80% of blend aged in one year old barrels for about 12 months, + 6 months in vats. Racking every two months.
Fining, filtering and bottling by ourselves.

Consumption :
Red meat, grills, cheese…

Download datasheet

Vineyard:
100% Sauvignon

Average yield:
50 hl/ha.

Vineyard’s training:
Manual crop thinning in August followed by leaf-stripping.

Harvesting:
Manual harvest with sorting of healthy berries.

Ageing:
Ageing on fine lees in vat for about 6 months. Fining, filtering and bottling by ourselves.

Consumption:
Oysters, Sea food, fish, goat cheese

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Purple colour, red berry nose, smooth attack on the palate, round, well-integrated tannins, good structure with a fruity and spicy finish.

Fine, complex lemony nose. Fruity, supple, aromatic and rich with very good length.

Vineyard:
60% Merlot – 10% Cabernet Sauvignon – 30% Cabernet Franc.

Average yield:
50 hl/ha.

Vineyard’s training:
Manual crop thinning in August followed by leaf-stripping.

Harvesting:
Manual harvest.

Ageing:
Ageing and racking in vat, fining, filtering and bottling by ourselves.

Consumption:
Grilled food, Red meat, chicken, cheese…

Download datasheet

Vineyard:
100% Sauvignon

Average yield:
55 hl/ha.

Vineyard’s training:
Manual crop thinning in August followed by leaf-stripping.

Harvesting:
Manual harvest with sorting of healthy berries.

Ageing:
Ageing on fine lees in vat for about 3 months. Fining, filtering, bottling by ourselves.

Consumption:
Aperitif, Sea food, fish

Download datasheet