Gérard Bertrand - Domaine de l'Aigle, Pinot Noir 2013
Ref : 472958
Bottle 75 cL
i.e. 17.10 € / liter
- Keeping level Ready to drink
- Service temperature 16°
Our food and wine pairings
- Red meats
- Soft cheese
Our oenologists' opinion
Its dark-edged robe offers a beautiful roasted, smoked nose. On the palate, this wine is balanced, straightforward and evident with a hint of mineral. Silky and ripe tannins. Elegant and sapid wine.
Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.
Do you know ?
Owner of 325 hectares of vineyards and partner with wineries and cooperatives in the region, Gérard Bertrand promises the development of the best vineyard in the South of France.
Domain and appellation
Domaine Gérard BertrandThis internationally prestigious area prospers by its contribution to the world's largest wine-growing area, the South of France vineyard. Orbiting the finest terroirs of Languedoc Roussillon, the Gérard Bertrand wines are part of tradition and innovation.
- Terroir: Located at the foot of the Pyrenees, near the village of Roquetaillade, this area of 31 hectares of vineyards varies between 250 and 500 meters. The Domaine de l'Aigle is considered one of the highest vineyards in the Upper Valley of the Aude and all the Languedoc.
- Viticulture: The house seeks to preserve its soils with wine farming practices, organic and biodynamic. Labels and certifications , such as AB, Demeter and Terra Vitis reward practices that respect the environment.
Vinification: 3 weeks of fermentation are carried out. After pressing, the juices are kept cold for 24 hours before being put into barrels. Malolactic fermentation is followed by 9 months of maturing in oak barrels.
Grapes Pinot Noir
- Pinot Noir : 100%