La Sauvageonne Grand Vin Rouge Terrasses du Larzac AOP - Gerard Bertrand

Aged in barrels, La Sauvageonne Grand Vin Rouge Terrasses du Larzac from the Languedoc wine-growing region presents itself in the glass with a dense purple-red color. When the wine glass is swirled, this red wine reveals a high density and richness, which shows in the church windows on the glass rim. In the glass, this red wine from Gerard Bertrand reveals aromas of blackberries, mulberries, blackcurrants and blueberries, complemented by vanilla, cinnamon and toasted barrique. Gerard Bertrand La Sauvageonne Grand Vin Rouge Terrasses du Larzac presents itself to the wine lover as wonderfully dry. This red wine is never coarse or austere, but round and smooth. The finish of this youthful red wine from the Languedoc wine-growing region finally delights with a beautiful aftertaste.

Vinification of Gerard Bertrand La Sauvageonne Grand Vin Rouge Terrasses du Larzac

This powerful red wine from France is organically vinified from the grape varieties Grenache, Mourvèdre and Syrah. La Sauvageonne Grand Vin Rouge Terrasses du Larzac is an Old World wine through and through, as this Frenchman exudes an exceptional European charm that clearly underlines the success of wines from the Old World. A considerable influence on the ripeness of the harvested grapes is also exerted by the fact that the Grenache, Mourvèdre and Syrah grapes thrive under the influence of a warm climate. This is expressed, among other things, in particularly well-ripened grapes and a rather high alcohol content in the wine. After being harvested by hand, the grapes are brought to the press house as quickly as possible. There they are sorted and gently crushed. This is followed by fermentation in large wood at controlled temperatures. After fermentation, the wine is aged for several months on the fine lees before it is finally bottled.

Food recommendation for Gerard Bertrand La Sauvageonne Grand Vin Rouge Terrasses du Larzac

Experience this organic red wine from France best served at 15 - 18°C as an accompanying wine to braised chicken in red wine, fried calf’s liver with apples, onions and balsamic sauce, or boiled veal topside with beans and tomatoes.

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