Bordeaux2

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Author:
7ate9
ID:
156770
Filename:
Bordeaux2
Updated:
2012-06-01 08:55:03
Tags:
Crémant de Bordeaux AOP
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Description:
Bordeaux
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  1. Crémant de Bordeaux AOP Département:
    Gironde
  2. Crémant de Bordeaux AOP Styles and Encépagement:
    Vin Mousseux Blanc:

    • Principal Varieties: Cabernet Franc, Cabernet Sauvignon, Merlot, Cot, Petit Verdot, Carmenère, Muscadelle, Sémillon, Sauvignon Blanc, Sauvignon Gris
    • Accessory Varieties: Max. 30% combined Colombard, Merlot Blanc, and Ugni Blanc
    • Vin Mousseux Rosé: Cabernet Franc, Cabernet Sauvignon, Merlot, Cot, Petit Verdot, Carmenère
  3. Crémant de Bordeaux AOP Assemblage:
    per encépagement
  4. Crémant de Bordeaux AOP Minimum Potential Alcohol:
    9% (minimum 11% acquired after secondary fermentation)
  5. Crémant de Bordeaux AOP Minimum Must Weight:
    144 g/l
  6. Crémant de Bordeaux AOP Sparkling Wine Requirements:
    • Traditional Method Secondary Fermentation
    • The wines must spend a min. 9 months on the lees prior to dégorgement, and may not be released for a min. 12 months after the date of tirage
    • Min. 3.5 atmospheres of pressure
  7. Crémant de Bordeaux AOP Harvest Method:
    Manual harvesting is mandatory
  8. Crémant de Bordeaux AOP Minimum Planting Density:
    4,000 vines per hectare
  9. Crémant de Bordeaux AOP Maximum Yields (Rendement de Base):
    72 hl/ha (100 liters per 150 kg max. press yield)
  10. Crémant de Bordeaux AOP Established:
    1990

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