wine selection

Bordeaux


Old vines at Chateau-Castagnac, photo by Valerio R., Villegauge (2018)

Bordeaux wine trademark dates back the 14th November 1936. The terms “Claret” for red, “Clairet” for dark rosé, or “Haut-Benauge” for white wines may be adjoined, respectively. Exclusive origin is in Gironde department (within 497 out of 538 municipalities). Climate is influenced by the great water basins (Ocean, Gironde estuary, rivers Garonne and Dordogne) which help controlling frosts in cold months; then, beyond the rivers’ valleys, climate is affected by the large forests (Landes, Saintonge and Double Perigourdine). The reds are mainly made with Merlot and they are supple, fruity, and mildly acidic; on vintages fated towards full maturation of sugars, blending with Petit Verdot or Cot can add acidity for a better balance. But the major blending is with Cabernet Sauvignon (as principal addend) and Cabernet Franc (as secondary addend). This blend gives aromatic complexity and powerful tannins necessary for longevity and evolution. [14]


Wine descriptions

The reds are mainly made with Merlot and they are supple, fruity, and mildly acidic; on vintages fated towards full maturation of sugars, blending with Petit Verdot or Cot can add acidity for a better balance. But the major blending is with Cabernet Sauvignon (as principal addend) and Cabernet Franc (as secondary addend). This blend gives aromatic complexity and powerful tannins aiming for longevity and evolution. [14]


[14] Winemaking normative requirements, up-to-date. www.inao.gouv.fr www.politicheagricole.it

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