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Le Crémant de Gabriel

Le Crémant de Gabriel

Crémant de Bordeaux

Blanc

Le Crémant de Gabriel

Technical informations

Village: Fours et Saint-Palais-de-Blaye
Total winegrowing area: 49 hectares hectares
Terroir:
Clay-sandy soils
Winemaking and ageing:

Hand harvesting, pneumatic pressing, low-temperature fermentation. Natural sparkling process in underground cellars.

Blend:
Merlot, Cabernet Sauvignon, Cabernet Franc, Sémillon
Tasting comments:

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

Food and wine pairings:

Seafood, oysters, soft cheeses

CHÂTEAU HAUT CANTELOUP

Blaye Côtes de Bordeaux

Rouge

CHÂTEAU HAUT CANTELOUP

Technical informations

Village: Fours et Saint-Palais-de-Blaye
Total winegrowing area: 49 hectares
Terroir:
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
Winemaking and ageing:

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.

Blend:
90% Merlot, 10% Cabernet Sauvignon
Tasting comments:

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.

Food and wine pairings:

Charcuterie

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