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The winemaking process
The Barton & Guestier winemakers team under the direction of Laurent
Prada, has chosen 30 partners in the
Languedoc, in Gascony and in
Corsica to create the B&G Reserve Varietals.
Rigourous specifications and strict
guidelines have been established:
- Drastic selection of best terroirs with best exposure
- Optimal maturation of the grapes before picking
- Limited yields
- The overall cooler temperatures and poorer soils of the chosen terroirs
produce wines with a better balance and more freshness
- Classic vinification process adapted and optimised per varietal:
- long maceration for red wines
- ageing on lees for Chardonnay
- skin contact and cautious settling for Sauvignon Blanc
- partly ageing in oak to enhance richness and aromatic
complexity
(except Sauvignon Blanc and Shiraz Rosé).
Terroir
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Gascony
- Oceanic climate: mild and humid
- 117,000 hectares (28,900 acres)
- Production: 830,000 hl
- 91% white wines, 8% red wines, and 1% rosé wines
Languedoc
- Primarily Mediterranean climate: Sunny, hot, dry, and windy (Mistral
and Tramontana)
- 298,000 hectares (736,000 acres)
- Production: 15 Millions hl
- 40% of total French wine production
- 75% of French Vins de Pays are produced in Languedoc-Roussillon
- 40% of these Vins de Pays are Vins de Pays d’Oc
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Ile De Beaute/Corsica
- Mediterranean climate: hot, sunny and windy
- 6,830 hectares (168,766 acres)
- Production: 407,000 hl
- 50% of Corsica wines are produced in Vin de
Pays
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The range
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