Bergerac Rouge AOC - Château La Salagre

In the glass, the organically produced Bergerac Rouge of Château La Salagre shows a dense purple color. The bouquet of this red wine from Sud Ouest convinces with hints of elderberry. If we trace the aromatics further, blueberry and mineral come in.

On the palate, the Bergerac Rouge from Château La Salagre starts pleasantly aromatic, fruit-driven and balanced. Some wines are dry on the label, others really are. This red wine belongs to the second group, as it was bottled with just 0.4 grams of residual sugar. On the tongue, this punchy red wine is characterized by an incredibly silky texture. Due to its concise fruit acidity, the Bergerac Rouge is wonderfully fresh and lively on the palate. The final of this youthful red wine from the wine-growing region Sud-Ouest, more precisely from Bergerac, finally convinces with a beautiful reverberation.

Vinification of the Château La Salagre Bergerac Rouge

The basis for the powerful Bergerac Rouge from France are grapes from the grape varieties Cabernet Sauvignon and Merlot. After the hand harvest, the grapes are immediately taken to the press house. Here they are selected and carefully broken up. Fermentation then takes place in stainless steel tanks at controlled temperatures. Fermentation is followed by aging on the fine lees for several months before the wine is finally bottled.

Food recommendation for the Bergerac Rouge from Château La Salagre

This French wine is best enjoyed at a temperature of 15 - 18°C. It is perfect as an accompanying wine to stuffed peppers, goose breast with gingered red cabbage and marjoram or braised chicken in red wine.

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