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Home Gérard Bertrand Crémant de Limoux Rosé

Gérard Bertrand Crémant de Limoux Rosé

Gérard Bertrand Crémant de Limoux Rosé

Crémant de Limoux is produced 25 km south of Carcassonne, from some of the highest vineyards (250 to 500 metres above sea-level) in the Haute Vallée de l’Aude, and indeed the Languedoc. The appellation is framed by the Chalabrais plateaux to the west and the Lacamp plateaux to the east. Stretching out towards the Pyrénées, the appellation is remarkably consistent across its 41 communes.

 

The natural protection surrounding three sides of the appellation limits coastal influences and creates an oceanic climate with semi-continental tendancies, including frequent rainfall and a broad temperature range.

  • Cross series
  • Gérard Bertrand Crémant
  • Crémant de Limoux
  • Rosé
  • Chardonnay
  • Chenin
  • Pinot noir

cremant-limoux-rose

* FOOD AND WINE PAIRING *

Preferably served as an aperitif at 10°C, accompanying delicately smoked fish, both savoury and sweet or spicy dishes, or even with red fruit desserts.

TASTING NOTES

The Chardonnay grape is the key ingredient in this blend, contributing to the Crémant’s well-balanced texture and providing the delicate bubbles. The Chenin contribute to Crémant’s vivacity and in time, reveal its exceptional richness. The Pinot grapes supply the exceptional colour.

Gérard Bertrand’s Crémant rosé boasts a beautiful, salmon-pink robe with glimmering reflections.

Delicate bubbles and an extraordinary vivacity on the palate, with a rich, indulgent texture. 

A complex bouquet with long-lasting aromas of red fruit (strawberry and raspberry), backed with hints of toasted bread.

VINIFICATION AND MATURING

The grapes are harvested when their acid-sugar balance is at its best. The fruit is transferred to the winery and immediately pressed in a pneumatic pressing machine. The Pinot Noir grapes are not macerated, in order to preserve their colour. The must is transferred to the vats for alcoholic fermentation using the same process as that used for still wines.

After malolactic fermentation in the vats, the wine is blended together and then transferred to the barrels to mature for 6 to 8 months.

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