Winery J. L. et J. P. de BernardiClos De Bernardi Patrimonio
Red wine
This wine generally goes well with
The Clos De Bernardi Patrimonio of the Winery J. L. et J. P. de Bernardi is in the top 80 of wines of Patrimonio.
Details and technical informations about Winery J. L. et J. P. de Bernardi's Clos De Bernardi Patrimonio.
Discover the grape variety: Malvasia di Sardegna
Structured and oxidative whites with fine ageing potential, amber in colour, an ample palate with fresh acidity, and signature aromas of roasted almonds, dried fruits (walnut, fig), candied citrus and rancio notes. Also as sweet passito liquoreux. Star of the Malvasia di Bosa DOC, expressing itself in complex sweet island wines and Sardinian passito. Malvasia variety grown in Sardinia, notably in Bosa and Cagliari.
Last vintages of this wine
The best vintages of Clos De Bernardi Patrimonio from Winery J. L. et J. P. de Bernardi are 2013, 2012
Informations about the Winery J. L. et J. P. de Bernardi
The Winery J. L. et J. P. de Bernardi is one of of the world's greatest estates. It offers 1 wines for sale in the of Patrimonio to come and discover on site or to buy online.
The wine region of Patrimonio
First Corsican AOC around the Gulf of Saint-Florent at Cap Corse, clay-limestone soils (rare in Corsica), Mediterranean climate. Niellucciu signature red king (Sangiovese cousin, 90% min): deep and fresh with black cherry, blackberry, plum, garrigue, maquis herbs, leather and spices, firm tannins and sunny palate. Gourmet rosés (75% min Niellucciu): strawberry, citrus, garrigue. Vermentinu in white only authorized: full and saline (pear, flowers, almond).
The wine region of Corsica
Mediterranean island wine region with a triple native face, ~8,000 ha. Niellucciu signature (cousin of Sangiovese) dominates Patrimonio: structured reds with signature notes of black cherry, garrigue, maquis, spices and leather, firm tannins and sun-drenched mouth. Sciaccarellu (min. 60% in Ajaccio) lighter and peppery (strawberry, wild herbs).
The word of the wine: Maturation
Transformation undergone by the grape when it is enriched with sugar and loses some of its acidity to reach maturity.
