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Gérard Bertrand
Gérard Bertrand

Gérard Bertrand


Gérard Bertrand - L'art de vivre let vins du sud

 Gerard Bertrand was born and raised in the South of France. Making wine with his father, Georges, since the age of 10, Gerard Bertrand offers the full range and diversity of wines from the region – red, white, rose, varietal, appellation, estate, still, sparkling, and dessert.

 
Every wine evokes the image and emotions from the South of France; “Art de Vivre” – the “art of life”. Committed to producing quality wines of great value, Gerard is hands on in every facet which bears his name… and has been fortunate to receive great accolades from World Wide press reinforcing his dedication.
 
“I welcome all to experience the South of France; here at Chateau L’Hospitalet or at your own home or favorite restaurant."
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Gérard Bertrand L’Hospitalitas

GRAPE VARIETY
50% Syrah
40% Mourvèdre
10% Grenache

Gérard Bertrand GRIS BLANC

Grape variety: 100% Grenache Gris

Gérard Bertrand GRAND TERROIR MONTPEYROUX

Grapes Varieties : Mourvèdre (30%), Syrah (30%), Carignan (30%) and Grenache (10%).
Montpeyroux, ideally located between Mediteranean sea and Larzac mountains has gained a distinctive reputation for its preserved landscapes and chalky soils An acknowledged ambassador of the Mediterranean lifestyle and owner of some of the region’s finest estates, Gerard Bertrand is convinced of the uniqueness of its different terroirs located in the most renowned villages.

Gérard Bertrand CIGALUS RED

GRAPE VARIETIES: 50% Cabernet Sauvignon - 25 years old vines; 50% Merlot - 40 years old vines
The Cigalus estate comprises 22 hectares planted with international varieties in the best area of the Pays d’Oc; due to the high quality of the area and the resulting wines. The estate is
dominated by a 19th century « mas » (large villa) where the wines are vinified and cellared. The soil at Cigalus is composed with clay and limestone and the vines are nurtured with biodynamics in order to produce the

Gérard Bertrand CIGALUS BLANC

GRAPE VARIETIES: 80% Chardonnay, 5% Sauvignon Blanc, 15% Viognier
The Cigalus estate comprises 22 hectares planted with international varieties in the best area of the Pays d’Oc; due to the high quality of the area and the resulting wines. The estate is
dominated by a 19th century « mas » (large villa) where the wines are vinified and cellared. The soil at Cigalus is composed with clay and limestone and the vines are nurtured with biodynamics in order to produce the greatest expression of the

Chauteau L'hospitalet la reserve red

Grape varieties : Syrah (40%), Grenache (30%), Mourvèdre (30%).
On the edge of the coast, Château l’Hospitalet overhangs the Mediterranean sea. This vineyard benefits from exceptional climatic conditions (semi-arid Mediterranean climate, with a soft winter).

Gérard Bertrand Art de Vivre Corbières 2008

BLEND : Carignan, Grenache, Syrah et Mourvèdre.
All the fruit is hand picked ; parcel by parcel and then the fruit is transferred to the winery where it is then destemmed. The Syrah undergoes a Carbonic Maceration whilst the Grenache, Carignan and Mourvèdre undergo a classic maceration of 3 weeks. The blend is then built using the finest cuvees and is then aged in Bordeaux barrels for 8 months.

Gérard Bertrand RESERVE SPECIALE SAUVIGNON BLANC

This grape variety is considered fragile and, hence, needs a very careful vinfication. The juice settles after pressing. Vinification is temperature controlled in stainless steel vats in order to maximize the fruits aromas and the freshness of the wine. The wine remains three months on lees in the stainless steel vats with pumping over every 10 days once the alcoholic fermentation is completed.
The wine is then gently fined, then aged in oak for 30% of the blend for 6 months and bottled, and on

Gérard Bertrand RESERVE SPECIALE CABERNET SAUVIGNON

The grapes are hand-picked and de-stemmed (separated from their stalks) before being placed in vats for 10 to 15 days’ maceration. The pumping-over and maturing processes ensure that the “best” of the skins are extracted before pressing. Aged for 10 months in barrels, this wine is sold three months after being bottled.

Gérard Bertrand RESERVE SPECIALE MERLOT

The grapes are picked when perfectly ripe. Alcoholic fermentation is conducted under temperature-controlled conditions. Following the malolactic fermentation, the wine is partly matured in vats for around eight months in order to conserve all the fruit, while the rest is placed in oak barrels. After a light fining operation, the wine is kept in bottles for several months.

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