Jules Bertier
Methode Traditionnelle Premiere Cuvee
| Denomination | AOC Vin mousseux de France Blanc de Blancs |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Loire (France) |
| Grape varieties | 100% Chardonnay |
| Aging | Aged on the lees for at least 9 months, resting undisturbed on the sediment in cool, dark underground cellars. |
- Origin: Loire Valley, France; Blanc de Blancs sparkling wine
- Grape variety: 100% Chardonnay, dry sparkling wine without vintage indication
- Method: Traditional method with bottle fermentation and Brut dosage
- Ageing: At least 9 months on the lees in cool, dark underground cellars
- Details and serving: 0.75 l bottle, 12% vol; serve at 6-8 °C with starters and cheeses
Description
What kind of wine it is
This French sparkling wine by Jules Bertier is an elegant Blanc de Blancs with a dry and refined profile. Made exclusively from Chardonnay grapes, it appears in the glass with a pale golden colour, enhanced by a fine and persistent perlage. The aromatic bouquet is broad and invites a lively, well-structured and balanced sip, a characteristic that makes the wine extremely versatile at the table. It is the ideal choice to accompany starters, fresh cheeses, light first courses or delicate fruit-based desserts.
Where it comes from
The roots of this sparkling wine are found in the picturesque Loire Valley, one of France's most renowned regions for viticulture. The Jules Bertier winery, active since 1859, passionately tends its vineyards to obtain sparkling wine bases of excellence. Classified as Vin Mousseux de France, this wine expresses the identity of the region, fully enhancing the nuances of the grape variety. The local climate and soil composition allow the Chardonnay to develop intense aromas and a vibrant freshness, ensuring a longevity that can reach up to ten years.
How it is produced
Production follows the rigorous steps of bottle refermentation, characteristic of the Traditional Method, a fundamental process to give the wine structure and elegance. After the prise de mousse, the wine undergoes careful ageing on the lees for a minimum period of nine months. This slow maturation takes place in the silence of underground cellars, where the absence of light and the cool, constant temperatures create the ideal environment for evolution. The process concludes with a Brut dosage, aimed at preserving the aromatic clarity and the dry character of the sip.
History and Curiosities
Since 1859, Jules Bertier has been producing outstanding sparkling wines in the Loire Valley. This traditional method sparkling wine is aged on the lees for at least nine months in cool underground cellars, developing a broad and enticing bouquet. Made entirely from Chardonnay grapes, this refined Blanc de Blancs stands out for its fine perlage and bright pale golden colour. With a dry and elegant palate, it embodies authentic French tradition and is ideal for pairing with aperitifs and cheeses, offering a memorable tasting experience.
Tasting notes
Perlage
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1859
| Name | Jules Bertier Methode Traditionnelle Premiere Cuvee |
|---|---|
| Type | White classic method sparkling wine dry |
| Denomination | Vin mousseux de France AOC |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Chardonnay |
| Country | France |
| Region | Loire |
| Vendor | Jules Bertier |
| Story | History and Curiosities Since 1859, Jules Bertier has been producing outstanding sparkling wines in the Loire Valley. This traditional method sparkling wine is aged on the lees for at least nine months in cool underground cellars, developing a broad and enticing bouquet. Made entirely from Chardonnay grapes, this refined Blanc de Blancs stands out for its fine perlage and bright pale golden colour. With a dry and elegant palate, it embodies authentic French tradition and is ideal for pairing with aperitifs and cheeses, offering a memorable tasting experience. |
| Origin | Loire Valley, France |
| Fermentation | At least 9 months |
| Production technique | Classic method (traditional method) |
| Wine making | Sparkling wine produced using the classic method (méthode traditionnelle); ageing on the lees for at least 9 months in cold and dark underground cellars. |
| Aging | Aged on the lees for at least 9 months, resting undisturbed on the sediment in cool, dark underground cellars. |
| Allergens | Contains sulphites |