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Château Bel Air - Cuvée du Pradey

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Our vines of Merlot and Cabernet enjoy a privileged exposure, a geology particularly suited to developing consistently high-quality red wines, with good ageing potential, which distinguish themselves by their beautiful texture, the great finesse of their aromas and their smoothness.
This wine has a clear , brilliant, ruby colour. It displays red fruit and cassis notes, has a rich and tannic structure, a good length and has great potential.

       
  A.O.C. Bordeaux Rouge Supérieur  
 
  Area:
Soil:
Exposure:
Sainte-Croix-du-Mont
clay and limestone, gravelly loam
South / Southeast
 
 
  Area:
Density:
Grapes:

Age of the vines:
Harvest:
6 hectares
6 000 vines / hectare
Merlot (80%), Cabernet Sauvignon (20%)
20 to 30 years old
Manual
 
 
  Vinification:


Lenght of fermentation:
Average yield:
Annual production:
Traditional vinification in vats, temperature controlled fermentation, 12 months ageing.
12 to 15 days
49 hectoliters / hectare
294 hectoliters
 
 
  Tasting:
Château Bel Air has a clear, brilliant, ruby colour. It displays red fruit and cassis notes, has a rich and tannic structure, a good length and has great potential.
 
 
  Pairing:
Serve at room temperature between 16 ° and 18 ° to accompany terrines, sausages, entrecote " la bordelaise", confit, mushrooms and mature cheeses.
 
 
  Distinction:
- Silver Medal at the Concours de Paris - Vintage 2011
 
 

 

       
  A.O.C. Bordeaux Rouge  
 
  Area:
Soil:
Exposure:
Sainte-Croix-du-Mont
clay and limestone, gravelly loam
South / Southeast
 
 
  Area:
Density:
Grapes:

Age of the vines:
Harvest:
6 hectares
6 000 vines / hectare
Merlot (80%), Cabernet Sauvignon (20%)
20 to 30 years old
Manual
 
 
  Vinification:


Lenght of fermentation:
Average yield:
Annual production:
Traditional vinification in vats, temperature controlled fermentation, 12 months ageing.
12 to 15 days
49 hectoliters / hectare
294 hectoliters
 
 
  Tasting:
Château Bel Air has a clear, brilliant, ruby colour. It displays red fruit and cassis notes, has a rich and tannic structure, a good length and has great potential.
 
 
  Pairing:
Serve at room temperature between 16 ° and 18 ° to accompany terrines, sausages, entrecote " la bordelaise", confit, mushrooms and mature cheeses.
 
 

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