Winery Condamine Bertrand - Gourmandise Cuvée de Prestige

Winery Condamine BertrandGourmandise Cuvée de Prestige

The Gourmandise Cuvée de Prestige of Winery Condamine Bertrand is a sweet wine from the region of Languedoc-Roussillon.
This wine generally goes well with

Details and technical informations about Winery Condamine Bertrand's Gourmandise Cuvée de Prestige.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Fantasy seedless

Table grape with long bunches and elongated seedless (pipless) dark violet berries, thin skin and crunchy flesh with a pleasant sweet flavour. Early ripening. Very rarely vinified. Grown in California, Australia, Chile and South Africa for export markets, prized for its attractive appearance, pleasant flavour and good shelf life. American seedless black table grape variety, obtained in California by crossbreeding for fresh consumption.

Informations about the Winery Condamine Bertrand

The winery offers 44 different wines.
Its wines get an average rating of 3.6.
It is in the top 30 of the best estates in the region
It is located in Languedoc-Roussillon

The Winery Condamine Bertrand is one of of the world's great estates. It offers 41 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.

Top wine Languedoc-Roussillon
In the top 250000 of of France wines
In the top 30000 of of Languedoc-Roussillon wines
In the top 35000 of sweet wines
In the top 1000000 wines of the world

The wine region of Languedoc-Roussillon

Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.

The word of the wine: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.

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