This document provides information about Château L'Hospitalet winery in France. Some key details include: - It is located in the Languedoc region of southern France, one of the largest wine producing regions in the world. - The winery produces a wide range of wines from over 30 grape varieties including reds, whites, rosés, sparkling, and dessert wines. - It is committed to sustainable and organic farming practices. The document then goes on to provide tasting notes and serving suggestions for several of Château L'Hospitalet's wine labels.

1. MASTER CLASS
EUROPEAN WINERY OF THE YEAR

2. CHÂTEAU L’HOSPITALET
KEY FIGURES & INTERNATIONAL ACTIVITIES

3. Sud de France Category
33 100
15 600
• Producing wine since Roman/Greek Times, 500 B.C. 27 800
• Largest wine producing region in the world : 18 600
117 500
 246 000 ha
76 300
 1/3 of French production, 12 million hl
27 000
246 000 ha

4. Sud de France Category
• A full range and diversity of wines: Red, White, Rosé, Sparkling, Dessert
• More than 30 different varietals in the South of France
 Grenache, Carignan, Syrah, Mourvèdre
 Chardonnay, Merlot, Cabernet Sauvignon, Sauvignon Blanc, Pinot Noir, Moscato
• Leading French wine region for organic wine
• A new generation of rising stars : “The Crus” born of the South of France

5. Gérard Bertrand Biography
1965
Born on 27 January in Narbonne, South of France.
1975
Georges Bertrand initiates his son, Gérard into the art of harvesting at the family estate : Villemajou in Boutenac,
in the Corbières area.
1984
Begins his career as a rugby player for Narbonne. His career was to come to an end at Paris after 10 years of experience of
sport at the highest level, during which he learned the values of rugby.
1987
Starts working, at the family estate of Villemajou with his father, who instils his passion for the terroir in Gérard. His
father dies prematurely in October of the same year.
1992
Founds the company Société des Vins Gérard Bertrand which, in the ensuing years, acquires Domaine Cigalus in Bizanet
(Aude) and Château Laville Bertrou in La Livinière (Hérault).
1993-1994
Captain of Stade Français Paris rugby club.
2002
Develops wine-tourism with the Art de Vivre concept at the Société des Vins Gérard Bertrand headquarter.
2010
The Gérard Bertrand Group buys Château Aigues Vives in Corbière Boutenac, thereby continuing to develop the renown of the
finest wines in Languedoc
2011
Acquisition of Château La Sauvageonne in Terrasses du Larzac (Hérault).

6. Key business figures
• Turnover = 52 millions €
• Continuous growth for 10 years straight (+25%/year average for 5 years)
• 50% of sales on the export market
• Wines distributed in 75 countries (15 countries opened in 2012)
• 1 million case sold
• 180 employees
• 7 wine estates (= 470 ha) in Languedoc
• Leader of organic wine in French off premise

7. Exceptional Estates in the South of France

8. New York, 30th January 2012
EUROPEAN WINERY OF THE YEAR
2012 RED WINEMAKER
OF THE YEAR
London, 11th sept 2012

9. Gérard Bertrand’s commitment for
a sustainable future
• Terra Vitis charter on all the estates
• Organic and Biodynamic farming on Domaine de Cigalus.
• Leader on the French market for wines made with organically grown grapes
 65% market share of organically grown wines in the PGI category
• Protection and maintenance of winegrowing landscapes
 Garrigues on the Massif de la Clape, dry-stone walls at La Livinière
• Protection of biodiversity, and partnerships with environmental associations
 LPO, Association des Amis de la Clape
• Carbon footprint audit carried out for all the group’s activities
 Carbon neutral certification for Château l’Hospitalet
 Energy expenditure reduction plan
• Promotion of eco-tourism
 organisation of weekends to discover local plant and animal life
 hotel awarded Green Key certification in 2010.

10. The Wisigoth Cross
The Wisigoth Cross, which dates back to the 7th century, is the emblem of Gérard Bertrand wines.
This cross is the prototype of what would later become, after centuries of development, the Languedoc Cross.
Alpha and Omega : The doves drinking from
the chalice :
beginning and end,
represent the vegetative represent sharing, the ritual of
cycle of the vines, which communion.
are reborn every year.

11. Art de Vivre Mediterranean style
Our four values : excellence, authenticity, conviviality and innovation
are epitomized in our unique promise:
to share the Art de Vivre of the South of France.
Gérard Bertrand has an hotel (38 custom-designed rooms) and a restaurant offering inventive
cuisine giving pride of place to local products and ideally pairing
with our finest wines.

12. Art de Vivre Mediterranean style : Events
All year long, Gérard Bertrand plays host to cultural and gastronomic events in which
we share our vision of Art de Vivre, Mediterranean style.
In spring the ART DE VIVRE – VIVRE L’ART FESTIVAL
Contemporary art exhibitions dotted around the estate.
Earth from above exhibition by Yann Arthus Bertrand and 14 regional artists
May 2012
In winter, CELEBRATION OF PRUNING,
With truffle hunting, & gastronomic truffle dinner.
December 2012

13. FESTIVAL
2013: celebration of the 10th anniversary
2012: Earth, Wind & Fire, Funk Brothers, Olivia Ruiz, Kid Creole
In 2012 we hosted 7.500 spectators,
200 journalists,1.000 customers,
15 countries
Opening of the Festival with
a Breitling patrol private show, August 2012

14. CHÂTEAU L’HOSPITALET
TASTING

15. • An unique, pure and cristal clear rosé
• Versatile wine: Asian cuisine, seafood and shellfish. Gris Blanc is a
wine for all occasions (aperitifs, buffets, tapas, stylish bars, beach
bars…)
• Extensive route to market: excellent acceptance in both classic
distribution and trendy outlets including bars and clubs.
• A modern & premium rosé

16. GRIS BLANC - IGP Pays d’Oc
Grape variety : Grenache Gris
WINEMAKER’S NOTES
• The grapes are harvested by hand
• Fermentation is done under a protective carbonic gas atmosphere
TASTING NOTES
• The color is really crystalline
• The nose and the palate show fruit character
• It reveals freshness, highlighting the fruity flavors
• In mouth, the wine is very tasty and acidulous on the finish
SERVING SUGGESTIONS
Best served at 14°C, as an aperitif or with mixed salads, hot
appetizers, oven-baked fishes and spicy dishes.

17. • Enticing flavours from a blend of typical Mediterranean
grape varieties
• Instant pleasure: let your intuition be your guide.
 6ème is the ideal consensus of sight, touch, sound, smell
and taste which leads you to discover the 6th sense.
• Value for money, ideal for banqueting and wine by the
glass.

18. 6ème SENS WHITE - IGP Pays d’Oc
Grape varieties : Grenache,Viognier and Chardonnay
WINEMAKER’S NOTES
• Hand picking of all grape varieties
TASTING NOTES
• The color is pale yellow with green tints.
• The nose is complex, both floral (laurel, acacia, box tree)
and fruity ( exotic and citrus fruits).
• A very aromatic mouth with a nice acidity level. Grades
of fresh fruits and an unctuous final. Very enjoyable and
easy wine thanks to his aromatic freshness.
SERVING SUGGESTIONS
To be served at 12-13° on hot and salty starters, fish, poultry
and fresh cheeses. To be discovered too as an aperitif.

19. • 100% varietal wines from the emblematic grape varieties with
South of France character.
• Organic wines.
• Gérard Bertrand, leader on the French
market for wines made with organic
wines
 (65% market share of organically
grown wines in the PGI category)

20. NATURALYS CHARDONNAY - IGP Pays d’Oc
Grape variety : Chardonnay
WINEMAKER’S NOTES
• A very careful vinification
• Vinification is temperature controlled in stainless steel vats
• The wine remains three months on lees
• Aged in oak for 30% of the blend for 6 months
• It ages in bottle for a few months.
TASTING NOTES
Cool and generous with subtle notes of peaches and
blossom
This Chardonnay will be ideal at 8-10°C with fish or
mature cheeses.

21. Terroir
“Stylistically typical
of their
region of origin”
GERARD BERTRAND TERROIR GERARD BERTRAND TERROIR
AOP Picpoul de Pinet AOP Saint-Chinian

22. TERROIR PICPOUL DE PINET
• The village of Pinet is situated near Thau
• The grape known as Piquepoul was first grown near Pinet and gave the
name to the wine known today as Picpoul de Pinet
• A wine produced from the limestone soils of the Mediterranean and
separated from the Mediterranean sea only by the Thau Lagoon

23. GERARD BERTRAND TERROIR – AOP PICPOUL DE PINET
Grape variety : Picpoul
WINEMAKER’S NOTES
• The fruit is handpicked
• Fermentation is initiated and is maintained at a cool temperature of 16°C.
• Aged on its lees for approximately 6 months
TASTING NOTES
• The robe has a pale straw hue with shards of
peppermint green
• The nose is complex and full of citrus and floral notes
• On the second nose; one finds a deeper aroma of exotic
fruit and a hint of coconut
• The palate is robustly rich in real zesty fruit and livewire
acidity which keeps your taste-buds tingling
FOOD PAIRING
The ideal wine for sea food, as suggested by its terroir

24. 100% varietal wines from the emblematic grape varieties
with South of France character
“Capitelles” are most commonly small dry-stone and round huts.
In Southern French vineyards located on hills winegrowers have often used surroundings
block to build these ones, which were used as a shelter and to store tools.”

25. LA VIEILLE CAPITELLE SAUVIGNON - IGP Pays d’Oc
Grape variety : Sauvignon
WINEMAKER’S NOTES
• Hand-picking.
• A part of the juice is aged in 225 litres oak barrels for 4 months
TASTING NOTES
• The robe has a light and pale yellow hew with glimmers of green
shimmering in the glass.
• The intense nose displays citrus and exotic fruits aromas, with floral,
vegetal and mineral hints.
• Lively, the palate is in harmony with the aromas revealed on the
nose and develops on light mentholated notes.
• Fresh, aromatic and fine-structured, this Sauvignon offers a greedy
and long finish.
SERVING SUGGESTIONS
Enjoy at 12 °C with grilled fish, shell fish,
Mediterranean salads or mild cheese.

26. NATURALYS VIOGNIER - IGP Pays d’Oc
Grape variety : Viognier
WINEMAKER’S NOTES
• Vinification is temperature controlled in stainless steel vats
• The wine remains three months on lees
• Aged in oak for 30% of the blend for 6 months
• It ages in bottle for a few months.
TASTING NOTES
• Pale yellow colour with green hue.
• Nose of white flowers: acacia, jasmine and orange flowers.
• Crisp and fruity, with a voluptuous, creamy taste, this Viognier offers pleasant
flavours of honeysuckle and ripe pear
• The finish is lively with a good length.
SERVING SUGGESTIONS
Enjoy at 8-10°C, as an aperitif with appetizers, with shellfish,
fresh fish, poultry or Asian cuisine.

27. LA VIEILLE CAPITELLE VIOGNIER - IGP Pays d’Oc
Grape variety : Viognier
WINEMAKER’S NOTES
• Hand-picking
• A part of the juice is aged in 225 litres oak barrels for 4 months
TASTING NOTES
• The robe has a pale yellow colour with green hue.
• The intense bouquet displays white flowers scents: acacias, hyacinth
and orange tree flowers.
• Fruity, unctuous and smooth, it offers pleasant flavours of
honeysuckle, ripe pear, peach, orange tree flower and citrus fruits.
• The finish is crisp and lively with a good length.
SERVING SUGGESTIONS
Enjoy at 8-10°C, as an aperitif with appetizers, with shellfish,
fresh fish, poultry or Asian cuisine.

28. AOP Corbières & Corbières Boutenac
• The Domaine Georges Bertrand was bought by Gerard Bertrand's father in 1970.
• Georges Bertrand was a pionneer and a leading light in the Appellation of Corbières to push the quality bar
higher and higher.
• Covering a total of 130 hectares, this estate is the spearhead of the Boutenac appellation, the first special cru
in the Corbières to earn official recognition from the INAO in 2005 (Institut National des Appellations d’Origine).
• One outstanding feature of the estate is its very old Carignan vines
• The soil is dominated by rounded pebbles, encouraging the vines to plunge their roots deep into the soil,
protecting them against the familiar Mediterranean dangers.

29. AOP Corbières
DOMAINE GEORGES BERTRAND – AOP Corbières
Grape varieties : 35% Grenache Blanc, 25% Marsanne, 25% Roussanne, 15% Bourboulenc
WINEMAKER’S NOTES
• Harvesting is in early October (very late for white varietals)
• The wine is fermented on lees in French oak with « stirring up » daily during
the fermentation
TASTING NOTES
• Opaque pale yellow
• Bouquet of toasted oak and minerals with a dominance of tropical fruit
• Engaging, elegant palate, perfectly balanced; fresh, lively and round
• Long, attractive finish.
FOOD PAIRING
Best to be enjoyed served at 18°C with roast lamb,
game and fine cheeses.

30. • All 60 hectares are managed in a biodynamic manner, making Cigalus one
of the largest estates of its kind in France
• This philosophy of respect for the terroir allows us to showcase the
natural finesse of our grapes
• Expression of the Mediterranean identity
• The estate carries the Demeter certification

31. CIGALUS BLANC – IGP Aude Hauterive
Grape varieties : 80% Chardonnay, 15% Viognier and 5% Sauvignon
WINEMAKER’S NOTES
• Sauvignon grapes are selected first, in order to keep their freshness and acidity
• Chardonnay grapes are then picked having reached full maturity
• Late-maturing Viognier is selected last
• 70% of the juice is fermented in new French oak barrels
• Aged for approximately 8 months, with frequent stirring up for the 70% in barrel
TASTING NOTES:
• Bright yellow with pale green reflections
• Bouquet with a lot of white flowers, citrus fruits combined
with white fruits and honey
• The palate is lush, opulent and smooth and at the same
time very fresh. Hints of subtle vanilla, light toasty oak
taste and very aromatic tropical fruits
• The long, pleasant finish is lively and fresh
FOOD PAIRING:
Best served at 11°C with turbot and scallops.

32. 6ème SENS ROSE - IGP Pays d’Oc
Grape varieties : Grenache, Syrah and Cinsault
WINEMAKER’S NOTES
• Hand picking of all grape varieties
TASTING NOTES
• A very pleasantly rounded pink colour
• The nose is complex, both floral and fruity (summer fruits)
• Smooth attack with a lot of fruits
• Very long aromatic persistence with very soft tannins and a lot of volume.
Pleasure wine, very palatable and savoury
SERVING SUGGESTIONS
To be served at 16-17° with pork meats, cold starters,
familial food and every kind of cheeses.

33. LA VIEILLE CAPITELLE GRENACHE ROSE - IGP Pays d’Oc
Grape variety : Grenache
WINEMAKER’S NOTES
• The grapes are vinified in bleeding of a vat
TASTING NOTES
• The nose and the palate show fruit character
• It reveals freshness, highlighting the fruity flavors
• In the mouth, the wine is very tasty and acidulous on the finish
SERVING SUGGESTIONS
Best served at 14°C, as an aperitif or with mixed salads,
hot appetizers, oven-baked fish and spicy dishes.

34. 6ème SENS RED - IGP Pays d’Oc
Grape varieties : Syrah and Merlot
WINEMAKER’S NOTES
• Hand picking of all grape varieties
• Carbonic maceration
• Temperature control (maximum 25°C) and maturing in French oak
barrel for 20% of the blending.
TASTING NOTES
• Deep red color with shiny tints
• The nose is complex, both floral and fruity ( black fruits)
• Smooth attack with a lot of fruits and spices
• Very long aromatic persistence with very soft tannins and a lot of
volume
SERVING SUGGESTIONS
To be served at 16-17° with pork meats, cold starters, familial food
and every kind of cheeses.

35. NATURALYS PINOT NOIR - IGP Pays d’Oc
Grape variety : Pinot Noir
WINEMAKER’S NOTES
• The grapes are destemmed and macerated for 15 To 20 days at a controlled
temperature of 25° to 30°C.
• Frequent pumping-over
TASTING NOTES
• Ruby color
• This fruity wine offers aromas of ripe cherry, wild raspberry and
spices
• The tannins are silky and the finish elegant and well-balanced
SERVING SUGGESTIONS
Serve at 16° C with grilled lamb, chicken tagine
or mature cheeses.

36. LA VIEILLE CAPITELLE PINOT NOIR - IGP Pays d’Oc
Grape variety : Pinot Noir
WINEMAKER’S NOTES
• The grapes are hand-harvested
• Grapes are destemmed and cooled at 8°C
• A part of the wine is aged in barrels during 8-10 months
TASTING NOTES
• The robe has a ruby color
• On the nose, aromas of red fruits, cooked strawberries
and cherry are dominant
• Some spiced and roasted notes as well as liquorice flavors
• This wine is sharp, fresh with an elegant and a tight tannic
structure.
SERVING SUGGESTIONS
Enjoy at 18 °C with grilled meats or mature cheese.

37. NATURALYS MERLOT - IGP Pays d’Oc
Grape variety : Merlot
WINEMAKER’S NOTES
• The grapes are destemmed and macerated for 15 to 20 days at a
controlled temperature of 25° to 30°C.
• Frequent pumping-over guarantees the best expression from this grape
variety.
TASTING NOTES
• Round and fruity with blackcurrant aromas
• This Merlot will be ideal at 18 ° C with red meats, mushroom
risotto or creamy cheeses.

38. LA VIEILLE CAPITELLE MERLOT - IGP Pays d’Oc
Grape variety : Merlot
WINEMAKER’S NOTES
• Hand-picking
• The wine is aged in 225 litre French oak barrels for 8 months.
TASTING NOTES
• The robe has an intense and deep ruby colour with light purple
tints
• Powerful nose with ripe red and black fruits scents and some
notes of spices, aromatic plants and underbrush
• Supple and aromatic, the palate is in harmony with the aromas
revealed on the nose
• Smooth and elegant, well-structured and powerful
SERVING SUGGESTIONS
Enjoy at 18 °C with grilled meats and poultry, or
mature cheese.

39. TERROIR SAINT-CHINIAN
• Saint-Chinian is a renowned wine making region located
in the North of Languedoc where its viticultural traditions
date back to the Middle Ages.
• Our vineyards are ideally suited on elevated south facing
slopes dominated by a schist based soil.

40. GERARD BERTRAND TERROIR – AOP Saint-Chinian
Grape varieties : 50% Syrah and 50% Mourvèdre
WINEMAKER’S NOTES
• Hand picked, parcel by parcel
• The finest cuvees are selected for blending and aged in barrels for 8 months
TASTING NOTES
• Deep red robe with violet glints
• On the nose the wine reveals a rich bouquet of red forest fruits with
hints of thyme and rosemary lingering in the background
• The palate is supple and round with soft grain tannins neatly framing
the fruit
• The finish is long and mineral fresh
FOOD PAIRING
Serve at 18°C with roast meats, rustic pasta
dishes and mature cheeses

41. AOP Coteaux du Languedoc – Terrasses du Larzac
• Located at the foot of the Larzac plateau at an altitude of 300m,
Château La Sauvageonne overhangs the village of St Jean de la Blaquière.
• Sandstone and schistes are always simultaneously present and make this
terroir very unique.
• The Ruffes, is a sedimentary rock that origins from the first era and is very rich
in minerals (iron, bauxite…) which gives it this particular colour
• The vineyard of 40 hectares is mainly composed of Syrah and Grenache Noir

42. CHÂTEAU LA SAUVAGEONNE Cuvée Pica Broca
AOP Côteaux du Languedoc Terrasses du Larzac
Grape varieties : 70% Syrah and 30% Grenache
WINEMAKER’S NOTES
• The Cuvée Pica Broca is a selection of the estate’s very best vine plots
• Hand-picked when fully ripe and with limited yields
• Very long maceration (20-25 days)
• Aged in French oak barrel for 12-16 months
TASTING NOTES
• Intense ruby red color with golden rims
• Typical « garrigue » aromas, jammy and spicy
with subtles notes of dark fruits and gingerbread
• Elegant tanins, well balanced and a pleasant
liveliness
FOOD PAIRING
To be discovered with rib of beef, grilled with
wine shoots, game: woodcock, wild duck, and
boar. Best served at 17°C.

43. Cuvée d’Exception
DOMAINE GEORGES BERTRAND Cuvée d’Exception - AOP Corbières Boutenac
Grape varieties : 40% Syrah, 35% Carignan, 15%Grenache, 10% Mourvèdre
WINEMAKER’S NOTES
• Hand picked and then a “double” sorting on the table is undertaken.
• Carignan and Syrah are vinified according to the principles of carbonic maceration
• Grenache and Mourvèdre are vinified according to traditional maceration.
• The wine is aged in barrel for aging 8 months.
TASTING NOTES
• The robe is rich and sabled
• Aromatically complex with hints of jammy fruit, soft spice,
leather and coffee
• The palate is round and soft with lovely fruit framed in
fine grain tannins
• This is a wine with good cellaring potential
FOOD PAIRING
To be discovered with grilled red meats,
Mediterranean dishes and mature cheese. Best
served carafe at 17°C.

44. CIGALUS ROUGE – IGP Aude Hauterive
Grape varieties : 40% Cabernet Sauvignon, 30% Syrah, 20% Merlot, Grenache, Carignan, Cabernet Franc, & Caladoc
WINEMAKER’S NOTES
• Each variety is vinified separately
• The varieties are blended and placed in 225 litre new French oak barrels for 12 months
TASTING NOTES:
• Intense ruby colour with a mahogany hue
• First the bouquet shouts concentrated, very ripe black fruit. Some notes
of grilled spice and toasted oak unfolds
• The palate is lush and opulent with velvety tannins
• Black fruit reappear with a complex empyreumatic web leading into mint
• The finish is long with a perfect balance.
FOOD PAIRING:
To be opened one or two hours before serving at 16°C
with grilled red meats, Mediterranean dishes and mature cheese.

45. The Viala comes from Château Laville Bertrou, situated amongst the exceptional terroirs of the
La Livinière appellation officially recognized since 1998
The Viala’s Terroir is located in the mid-south of the Languedoc at the heights of the village la
Livinière (120m of altitude). It is caracterized by a semi-arid Mediterranean climate.
The ground is made up of a mosaic of stripped marlstone, associated to chalky limestone and
compact limestone

46. LE VIALA – AOP Minervois La Livinière
Grape varieties : 60% Syrah, 25% Grenache, 15% Carignan
WINEMAKER’S NOTES
• The grapes are hand- harvested
• The Carignan and the Syrah are fermented according to the principle of the carbonic
maceration
• The wine is aged in new barrels of 225 litres for a minimum time period of 12 months.
TASTING NOTES:
• Powerful nose of blackberries and violets
• A beautiful attack on the mouth, smooth tannins and
subtle woody notes, beautifully balanced
• An infinitive lasting taste in the mouth.
• An extreme delicacy and a huge lasting potential, one to
keep in the cellar for up to 15 years!

47. La Forge is a wine crafted by Gérard Bertrand in memory of his father, Georges
Bertrand, from the terroir of Corbières Boutenac.
This soil of rounded pebbles allows the vines to lay their roots deep, the perfect
conditions for these century-old Carignan and mature Syrah vines to flourish.

48. LA FORGE – AOP Corbières Boutenac
Grape varieties : Carignan and Syrah
WINEMAKER’S NOTES
• Full bunch maceration for the Carignan and destemming for the Syrah
• Matured in new oak barrels for 12 months
• Bottled without filtering or fining.
TASTING NOTES
• Deep ruby colour
• A complex bouquet of dark fruits, truffle, spices and
wild herbs
• A very concentrated wine, opulent and rich with an
aromatic structure dominated by dark fruit flavours
• A wine which showcases the strength and elegance of
the Boutenac appellation

49. • Banyuls wines are first of all for the pleasure, the vines are very exposed
all year long to the sun on schist soil
• Grenache is the King Varietal

50. GERARD BERTRAND – Banyuls
Grape varieties : 80% Grenache Noir and 20% Grenache Gris
WINEMAKER’S NOTES
• Harvest by hand
• Pure alcohol is added to the must = Mutage
• The maceration takes place during more than 3 weeks
• Aged for 12 months in oak barrels of 225 to 350 litres
• Aged in bottle for more than 1 year in underground cellar
TASTING NOTES:
• Crimson red colour with purple tint
• There is a Lovely bouquet of red fruits and wild berries on the nose
• Long and elegant finish, round and full on the palate
FOOD PAIRING:
Best enjoyed at 16°C with wild berries fruits
desserts, or on blue cheese. It is also very enjoyable
as an aperitif.

51. The vines are spread over 86 municipal territories in the Pyrénées-Orientales and 9 villages in the Aude region
The soils here are composed principally of granite and gneiss sands, with brown and black schists and some red
limestone

52. GERARD BERTRAND – Rivesaltes 1988
Grape variety : 100% Grenache Noir
WINEMAKER’S NOTES
• Short traditional vinification (4-5 days)
• Mutage
TASTING NOTES:
• The color is amber with terracotta glints
• Fine and complex nose of dried fruits, hazelnuts and dried
currants
• An astonishing wine with an exceptional length and a praline
aromas ending
FOOD PAIRING:
To be served at 12° - 14°C as an aperitif, with blue
cheeses (Stilton, French Roquefort), chocolate
desserts (brownies) or a fruit salad.

53. LEGEND VINTAGE RIVESALTES 1974 – AOP Rivesaltes
Grape varieties : Grenache Noir, Maccabeu and grenache Gris
WINEMAKER’S NOTES
• Mutage
• The wines are then matured in wooden tuns, casks or barrels for 9 to 12 months
before being either bottled or blended and transferred to vats where they will
mature slowly and peacefully
• For this particular wine, the second maturing period lasted for over fifty years
TASTING NOTES
• An amber colour with a coppery tints
• The complex bouquet offers aromas of cocoa, dried fruits,
coffee and caramel. Aromatic on the palate, revealing notes
of dried fig, honey, wlanuts, caramel and beeswax.
• The finish is very long-lasting and smooth, with a delicious
hint of caramel
FOOD PAIRING
Best enjoyed at 16°C with foie gras and chocolate desserts.