Le vin idéal en 4 questions
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Slow maturation and late harvests (from late September to mid-October) are the secrets to obtaining ripe, healthy and concentrated grapes. This also promotes the extraction of color and aromas in the fermentation and maceration phase.
The grapes are harvested manually and transported to the cellar in a vat. The grapes are destemmed and then placed in stainless steel vats for maceration of around 20 to 25 days. The wines are then racked and placed in barrels for a period of 8 months.
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Recognition of GÉRARD BERTRAND'S EXPERTISE
Master Winemaker of the Year 2023
Winner
Best Rosé 2024 Master Winemaker
Best Rosé 2024
Green Personality of the Year 2020
Green Personality of the Year 2020
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