AOC Bergerac wines awarded at the Gilbert & Gaillard International Challenge

A.O.C./A.O.P.

the Bergerac appellation area is located in the Dordogne department, on both banks of the river of the same name. 90 towns and villages are entitled to use the appellation. With almost 10,000 hectares under vine, the area has an extremely varied soil make-up, ranging from calcareous clay soils, to Perigordian sand and gravel, molasse… The climate is defined predominantly by the ocean, moderated by the coolness of the Dordogne. Red varietals here are Cabernet-Sauvignon, Cabernet Franc, Merlot, Malbec, Fer Servadou and Merille. White varietals: Semillon, Sauvignon, Muscadelle, augmented with a secondary range of Ondenc, Chenin blanc and Ugni blanc.

Grape varieties: Vins rouges, rosés :cabernet-sauvignon, cabernet franc, merlot, malbec, fer servadou, sémillon, sauvignon, muscadelle, ondenc, chenin, ugni blanc

The wines of this appellation

AC Bergerac produces red, rosés and dry white wines. The red wines are delicate and fruity, supple and elegant. They develop aromas of red fruit (strawberry, blackcurrant) and vanilla notes. They should be drunk within two or three years of being harvested and make a pleasant partner for preserved meats, cooked cold pork meats, poultry and small game birds (quail, thrush…). The rosés, made from Cabernet-Sauvignon, display an attractive salmon-pink hue. They are delicate, supple and extremely fruit-forward with great freshness. They display a fruity (raspberry, banana, blackcurrant) and floral bouquet (violet). Excellent with cooked cold pork meats, grilled meat or fish. The white wines are dry, fresh, with a pleasant bouquet. They boast a distinctively lively attack and good length on the palate. Their aromas range from toasted, spicy and dried flowers to citrus fruit and vanilla. Try as an appetiser, with fish or shellfish.