Château Grand Bert
Tradition
AOC Saint-Émilion
Contact us
+33 (0)5 57 40 60 09
contact@grandbert.com
Château
Grand Bert
Tradition
AOC Saint-Émilion
Contact us
+33 (0)5 57 40 60 09
contact@grandbert.com
The production
Area
6 Ha
(14.8 acres)
Yield
48 Hl/Ha (19.4 Hl/acre)
38 400 bottles
Terroir
Sand and
gravel
Wine making process
The harvest is carried out by the most technologically advanced machine. As soon as the grapes arrive at the barrel hall a total destemming, sorting by a team of 6 people and the crushing of the grapes is performed. We practice a pre-fermentation cold maceration of 72 hours in order to extract aromas a nice colour. Then comes the alcoholic fermentation of 10 days and finally a maceration under the “marc” (solid remains of the grapes after crushing) of 30 days will give to the wine all its tannic structure and unveil the qualities of the vintage.
Aging / wine blending
The aging takes 15 months on average. It is carried out in uncoated cement tanks. After this period of aging comes the assembly of the vintage and then the bottling at the property.
The château
A few minutes away from Saint-Émilion, in the town of Saint-Sulpice-de-Faleyrens, at the place called Grand Bert, we can meet the Château Grand Bert. Its 27.5 acres of vineyard (merlot and cabernet franc), located around a beautiful 16th century residence, contemplate the famous bell tower of the church of Saint-Émilion. Finesse and seduction characterize this exceptional “terroir” with a yearly production of 75,000 bottles in AOC Saint-Émilion and Saint-Émilion Grand Cru.
The production
Area: 6 Ha (14.8 acres)
Yield: 48 Hl/Ha (19.4 Hl/acre), 38 400 bottles
Terroir: sand and gravel
Wine making process
The harvest is mechanical and carried out by the most technologically advanced machine. As soon as the grapes arrive at the barrel hall a total destemming, sorting by a team of 6 people and the crushing of the grapes is performed. We practice a pre-fermentation cold maceration of 72 hours in order to extract fat and obtain a nice colour. Then comes the alcoholic fermentation of 10 days and finally a maceration under the “marc” (solid remains of the grapes after crushing) of 30 days will give to the wine all its tannic structure and unveil the qualities of the vintage.
Aging / wine blending
The aging takes 18 months on average. It is carried out in uncoated cement tanks. After this period of aging comes the assembly of the vintage and then the bottling at the property.
The château
A few minutes away from Saint-Émilion, in the town of Saint-Sulpice-de-Faleyrens, at the place called Grand Bert, we can meet the Château Grand Bert. Its 27.5 acres of vineyard (merlot and cabernet franc), located around a beautiful 16th century residence, contemplate the famous bell tower of the church of Saint-Émilion. Finesse and seduction characterize this exceptional “terroir” with a yearly production of 75,000 bottles in AOC Saint-Émilion and Saint-Émilion Grand Cru.
The wine
Serve between 16°C and 18°C. Keep potential of at least 5 years.
Aging
15 months in cement vats
A small part is aged in French oak barrels (< à 5%).
Wine's typicality
Finesse and pleasure of the crunchy fruit. An effective pleasure. Fresh red fruits, greedy !
Variety of the grapes
85% Merlot,
15% Cabernet Franc.
The wine
Serve between 16°C and 18°C. Keep potential of at least 15 years.
Wine's Typicality
Finesse and pleasure of the crunchy fruit. An effective pleasure. Fresh red fruits, greedy !
Aging
15 months in cement vatsA small part is aged in French oak barrels (< à 5%).
Variety of the grape
85% Merlot,
15% Cabernet Franc.
What to eat with?
Toast of smoked duck breast, foie gras and tomato confit.
Grilled lamb chops with parsley and lemon.
Red tuna steak cooked on the plancha stove, spiced mango salsa.
They liked it on Vivino
Arthur Tartempion
Vin velouté et aux notes chaudes et boisées. Il a très bien accompagné mon canard au foie gras.
Aurélien Pradeilles
Bon rapport Qualité/Prix.
Hervé Len
Très bon vin avec viande rouge. Client depuis longtemps, jamais déçu.
