Chateau Bel Air Perponcher, Chateau Bel Air rosé, 100% Cabernet Sauvignon, AOC Reserve, 2019, Bordeaux rosé
|Article:||2019 Château Bel Air rosé Reserve AOC Château Bel Air Perponcher|
|Category:||Rosé wine, dry|
|Producer:||Château Bel Air Perponcher|
|Grape variety:||100% Cabernet Sauvignon|
|Description:||Strawberry-coloured, brilliant and clear. A nuanced taste of raspberries and citrus fruits. Fresh, intensive and luxuriant.|
|Residual sugar:||2.5 g/l|
|Drinking temperature:||12 °C|
|Drink recommendation:||To salads, barbecue and light, Mediterranean food.|
The family commanded wine-growing estate Château Bel Air Perponcher situated in the Entre-deux-Mers area and only a stone's throw of St.Emilion, manages 55 hectares. The winegrower family Despagne refers with pride to a more than 250 year continual wine-growing culture. The wine-growing estates are led of Thibault Despagne with 3 oenologists and a winegrowing engineer today. Before his father, Jean Louis Despagne, took on the responsibility approx. 40 years ago and took his final examination as an oenologist at university in Bordeaux, he worked in South America, California and North Africa at first, to gain international experience which he realized extremely successful. So the Château Bel Air is the first wine-growing estate in France, which is certified according to an international norm ISO 9002. Château Bel Air belongs to the 500 best wine-growing estates of France according with Guide Hachette.
Wine preparation: The average age of the vines is 15 years. The vineyards consist primarily of clay soils and limestone, the planting density is enclosed approx. 5.000 shoots/hectare. The yields are restricted to 10 to 12 grapes per shoot to get a maximum of intensity. An environmentally harmless cultivation is done in the vineyard. Traditional techniques like thinning the leaves out are applied. After the harvest the grapes are slowly and carefully pressed at low temperature. The fermentation takes place into steel tanks at 16° degrees Celsius and lasts for 20-30 days. 30% of the fruit juice are fermented without peels, 70% of the fruit juice swims for short time on the peels after the pressing to win the characteristic colour. In front of the bottling , the wine refines itself on the yeast which is stirred at least twice weekly.
|Country of origin:||France|