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Terroir Corbières

Terroir Corbières

A passionate advocate of the Mediterranean Art de Vivre and owner of benchmark estates in the South of France, Gérard Bertrand reveals all the unique expression of the ‘Terroirs’ of the region.

 

The terroir of the Corbières stretches from the Pyrenees to the Montagne Noire with a kaleidoscope of geology and complex climates, a situation which serves to produce outstanding wines, granted their AOC classification in 1985. The soils consist of gravely clay and limestone with a high percentage of stones and pebbles.

  • Cross series
  • Terroir
  • AOP Corbières
  • Rouge
  • Grenache
  • Syrah
  • Mourvedre

carte-corbieres

* FOOD AND WINE PAIRING *

Best served at 18°C to accompany grilled red meat, tagines, stews and matures cheese.

TASTING NOTES

A deep, concentrated colour.

The complex aromas of black fruit come from the carefully controlled extraction during vinification and from the exceptional ripeness of the grapes.

A wine of distinctive character with all the flavours of ripe fruit, with subtle hints of spices and liquorice.

Its full, fat body lends it a remarkable elegance.

VINIFICATION AND MATURING

All the grapes are hand-picked. CO2 maceration takes between 10 and 18 days for the Syrah and traditional maceration, with total destemming, is used for the Grenache and Mourvèdre varieties.

After the malolactic fermentation, the various grape varieties are blended and the wine is left to age in 225-litre Bordeaux barrels for roughly 8 months.

The wine is kept for several months before marketing.

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