Château de Berne Esprit Méditerranée Rosé Wine Magnum
Château de Berne Esprit Méditerranée Rosé Wine Magnum
Château de Berne Esprit Méditerranée Rosé Wine Magnum
Château de Berne Esprit Méditerranée Rosé Wine Magnum

Rosé 2020 IGP Méditerranée MAGNUM Berne Esprit 1.5L


Grenache Noir, Cinsault, Merlot, Carignan and Cabernet-Sauvignon

The Spirit of the Med.

This deliciously dry Provence rosé is a true fan favourite, which comes as no surprise to me. It's light, fresh and vibrant, and bursting with flavours and aromas of ripe peaches, tangy passion fruit and sweet strawberries (and the price is pretty sweet too!) This wine will cure your summertime sadness in just one sip. It'll take you back to better days spent on the Med, with book in hand.

A spectacularly gorgeous magnum of Provence rosé wine. The perfect bottle to kick start any party.

 Vintage - 2020
 ABV - 12.5%
 Capacity - 1.5L
    Regular price£35
    £35 / bottle
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    Technical sheet - Rosé 2020 IGP Méditerranée MAGNUM - Berne Esprit 1.5L

    Grape (s)

    Grenache Noir, Cinsault, Merlot, Carignan and Cabernet-Sauvignon

    Appearance

    Pale Peach

    Nose

    A fine wine that reveals notes of fresh summer fruits, including nectarine, peach, and red fruits.

    Palate

    A light finish with a beautifully, well balanced body.

    Food pairing

    Ideal as an aperitif or alongside barbeque foods and salads.


    Serving advice

    Ideal tasting temperature at 10°C.
    Tip: rather than putting your rosé in the fridge, put your rosé in an ice bucket with water and ice cubes.

    Vinification

    Berne Esprit, as its name suggests, is made in the style of Chatear de Berne rosés. This lighter and fruitier interpretation, is specific to aperitif and evening wines.
    There are maturity controls during the night harvest; the grapes are then carefully sorted and cooled quickly at around 10°C to allow a short but optimal maceration in the press, without too much colour diffusion. A maceration on lees serves as an aromatic reserve in the final blend. Not all the lees are eliminated, which is necessary for ideal fermentation, around 14 - 16°C. Aging on fine lees completes the vinification work, before bottling at the end of winter and beginning of spring to preserve freshness.

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