
Alexandre BORDENAVE
Le Crémant de Gabriel
Le Crémant de Gabriel
Blanc

Technical informations
Clay-sandy soils
Hand harvesting, pneumatic pressing, low-temperature fermentation. Natural sparkling process in underground cellars.
Merlot, Cabernet Sauvignon, Cabernet Franc, Sémillon
The pale robe is lightly golden, enlivened by fine bubbles. The nose opens with notes of white flowers and citrus. The palate is lively and beautifully fresh, making this Crémant de Bordeaux a model of
Seafood, oysters, soft cheeses
CHÂTEAU HAUT CANTELOUP
Rouge

Technical informations
Soils of clay-limestone and sandy-clay-silt - Subsoils of limestone, silt and hardpan - 15-meter-high or 80 - South/south-west sun exposure - 21-year-old vines
Mechanical harvest at mid-september. Grapes sorted by density after harvesting. Traditional vinification. Ten days’ fermentation and three weeks’ maceration. Grape varieties are blended after the ageing process. Mixed ageing in vats and barrels.
90% Merlot, 10% Cabernet Sauvignon
Deep in colour, with a straightforward nose marked by toasted aromas. On the palate the attack is frank, leading to smooth, velvety tannins. It offers very ripe fruit, generous and juicy. It is perfectly harmonious and delicate. This is an accomplished wine that can be kept in the cellar.
Charcuterie