Clos du Temple Languedoc Cabrieres AOP - Gérard Bertrand

Clos du Temple Languedoc Cabrieres AOP - Gérard BertrandWith the Gérard Bertrand Clos du Temple Languedoc Cabrières, a first-class biodynamic rosé wine comes into the glass. It offers a wonderfully dense, ruby-red color. After the first swirl, this rosé wine reveals a high density and richness, which is reflected in pronounced church windows on the glass. The bouquet of this rosé wine from Languedoc-Roussillon captivates with aromas of peach and apricot. Following the aromatics further, white pepper and mineral notes emerge, enhanced by the influence of oak. This French wine delights with its elegantly dry flavor profile. It was bottled with exceptionally little residual sugar. As you would expect from an icon wine in this segment, this French wine enchants, despite all its dryness, with the finest balance. Aroma simply does not necessarily need a lot of residual sugar. Powerful and complex, this crisp rosé wine presents itself on the palate. On the finish, this well-ageing rosé wine from the Languedoc-Roussillon wine-growing region finally impresses with good length. Once again, nuances of apricot and peach appear. Vinification of Gérard Bertrand Clos du Temple Languedoc Cabrières The basis for the powerful Clos du Temple Languedoc Cabrières from Languedoc-Roussillon is grapes from the Cinsault, Grenache, Mourvèdre, Syrah and Viognier varieties. The berries for this rosé wine from France are harvested exclusively by hand at optimal ripeness. After hand-picking, the grapes are quickly brought to the winery. There they are selected and gently crushed. Fermentation then takes place in small oak barrels at controlled temperatures. After the end of fermentation, the biodynamically produced Clos du Temple Languedoc Cabrières is aged for another 6 months in French oak barrels. Food recommendation for Clos du Temple Languedoc Cabrières by Gérard Bertrand Drink this biodynamic rosé wine from France well chilled at 8 - 10°C as an accompanying wine to spaghetti with caper-tomato sauce, omelette with salmon and fennel, or pasta with fried sausage dumplings.