EUROPEAN WINERY OF THE YEAR

MASTER CLASS

CHÂTEAU L’HOSPITALET

KEY FIGURES & INTERNATIONAL ACTIVITIES

33 100

27 800

76 300

27 000

246 000 ha

117 500 18 600

15 600

Sud de France Category

• Producing wine since Roman/Greek Times, 500 B.C.

• Largest wine producing region in the world :

246 000 ha

1/3 of French production, 12 million hl

• A full range and diversity of wines: Red, White, Rosé, Sparkling, Dessert

• More than 30 different varietals in the South of France

Grenache, Carignan, Syrah, Mourvèdre

Chardonnay, Merlot, Cabernet Sauvignon, Sauvignon Blanc, Pinot Noir, Moscato

• Leading French wine region for organic wine

• A new generation of rising stars : “The Crus” born of the South of France

Sud de France Category

Gérard Bertrand Biography

1965

Born on 27 January in Narbonne, South of France.

1975

Georges Bertrand initiates his son, Gérard into the art of harvesting at the family estate : Villemajou in Boutenac,

in the Corbières area.

1984

Begins his career as a rugby player for Narbonne. His career was to come to an end at Paris after 10 years of experience of

sport at the highest level, during which he learned the values of rugby.

1987

Starts working, at the family estate of Villemajou with his father, who instils his passion for the terroir in Gérard. His

father dies prematurely in October of the same year.

1992

Founds the company Société des Vins Gérard Bertrand which, in the ensuing years, acquires Domaine Cigalus in Bizanet

(Aude) and Château Laville Bertrou in La Livinière (Hérault).

1993-1994

Captain of Stade Français Paris rugby club.

2002

Develops wine-tourism with the Art de Vivre concept at the Société des Vins Gérard Bertrand headquarter.

2010

The Gérard Bertrand Group buys Château Aigues Vives in Corbière Boutenac, thereby continuing to develop the renown of the

finest wines in Languedoc

2011

Acquisition of Château La Sauvageonne in Terrasses du Larzac (Hérault).

Key business figures

• Turnover = 52 millions €

• Continuous growth for 10 years straight (+25%/year average for 5 years)

• 50% of sales on the export market

• Wines distributed in 75 countries (15 countries opened in 2012)

• 1 million case sold

• 180 employees

• 7 wine estates (= 470 ha) in Languedoc

• Leader of organic wine in French off premise

Exceptional Estates in the South of France

New York, 30th January 2012

2012 RED WINEMAKER

OF THE YEAR London, 11th sept 2012

EUROPEAN WINERY OF THE YEAR

Gérard Bertrand’s commitment for

a sustainable future • Terra Vitis charter on all the estates

• Organic and Biodynamic farming on Domaine de Cigalus.

• Leader on the French market for wines made with organically grown grapes 65% market share of organically grown wines in the PGI category

• Protection and maintenance of winegrowing landscapes Garrigues on the Massif de la Clape, dry-stone walls at La Livinière

• Protection of biodiversity, and partnerships with environmental associations LPO, Association des Amis de la Clape

• Carbon footprint audit carried out for all the group’s activities

Carbon neutral certification for Château l’Hospitalet

Energy expenditure reduction plan

• Promotion of eco-tourism

organisation of weekends to discover local plant and animal life

hotel awarded Green Key certification in 2010.

The Wisigoth Cross

The Wisigoth Cross, which dates back to the 7th century, is the emblem of Gérard Bertrand wines.

This cross is the prototype of what would later become, after centuries of development, the Languedoc Cross.

The doves drinking from

the chalice :

represent sharing, the ritual of

communion.

Alpha and Omega :

beginning and end,

represent the vegetative

cycle of the vines, which

are reborn every year.

Gérard Bertrand has an hotel (38 custom-designed rooms), as well as a restaurant offering inventive cuisine giving pride

of place to local products and ideally pairing with our finest wines.

Art de Vivre Mediterranean style

Gérard Bertrand has an hotel (38 custom-designed rooms) and a restaurant offering inventive

cuisine giving pride of place to local products and ideally pairing

with our finest wines.

Our four values : excellence, authenticity, conviviality and innovation

are epitomized in our unique promise:

to share the Art de Vivre of the South of France.

In spring the ART DE VIVRE – VIVRE L’ART FESTIVAL

Contemporary art exhibitions dotted around the estate.

Earth from above exhibition by Yann Arthus Bertrand and 14 regional artists May 2012

In winter, CELEBRATION OF PRUNING,

With truffle hunting, & gastronomic truffle dinner. December 2012

All year long, Gérard Bertrand plays host to cultural and gastronomic events in which

we share our vision of Art de Vivre, Mediterranean style.

Art de Vivre Mediterranean style : Events

FESTIVAL

2013: celebration of the 10th anniversary

Opening of the Festival with

a Breitling patrol private show, August 2012

2012: Earth, Wind & Fire, Funk Brothers, Olivia Ruiz, Kid Creole

In 2012 we hosted 7.500 spectators,

200 journalists,1.000 customers,

15 countries

CHÂTEAU L’HOSPITALET

TASTING

• An unique, pure and cristal clear rosé

• Versatile wine: Asian cuisine, seafood and shellfish. Gris Blanc is a

wine for all occasions (aperitifs, buffets, tapas, stylish bars, beach

bars…)

• Extensive route to market: excellent acceptance in both classic

distribution and trendy outlets including bars and clubs.

• A modern & premium rosé

WINEMAKER’S NOTES • The grapes are harvested by hand

• Fermentation is done under a protective carbonic gas atmosphere

TASTING NOTES • The color is really crystalline

• The nose and the palate show fruit character

• It reveals freshness, highlighting the fruity flavors

• In mouth, the wine is very tasty and acidulous on the finish

SERVING SUGGESTIONS Best served at 14°C, as an aperitif or with mixed salads, hot

appetizers, oven-baked fishes and spicy dishes.

GRIS BLANC - IGP Pays d’Oc

Grape variety : Grenache Gris

• Enticing flavours from a blend of typical Mediterranean

grape varieties

• Instant pleasure: let your intuition be your guide.

6ème is the ideal consensus of sight, touch, sound, smell

and taste which leads you to discover the 6th sense.

• Value for money, ideal for banqueting and wine by the

glass.

WINEMAKER’S NOTES • Hand picking of all grape varieties

TASTING NOTES • The color is pale yellow with green tints.

• The nose is complex, both floral (laurel, acacia, box tree)

and fruity ( exotic and citrus fruits).

• A very aromatic mouth with a nice acidity level. Grades

of fresh fruits and an unctuous final. Very enjoyable and

easy wine thanks to his aromatic freshness.

SERVING SUGGESTIONS To be served at 12-13° on hot and salty starters, fish, poultry

and fresh cheeses. To be discovered too as an aperitif.

6ème SENS WHITE - IGP Pays d’Oc

Grape varieties : Grenache, Viognier and Chardonnay

• 100% varietal wines from the emblematic grape varieties with

South of France character.

• Organic wines.

• Gérard Bertrand, leader on the French

market for wines made with organic

wines

(65% market share of organically

grown wines in the PGI category)

WINEMAKER’S NOTES

• A very careful vinification

• Vinification is temperature controlled in stainless steel vats

• The wine remains three months on lees

• Aged in oak for 30% of the blend for 6 months

• It ages in bottle for a few months.

TASTING NOTES Cool and generous with subtle notes of peaches and

blossom

This Chardonnay will be ideal at 8-10°C with fish or

mature cheeses.

NATURALYS CHARDONNAY - IGP Pays d’Oc

Grape variety : Chardonnay

Terroir

“Stylistically typical

of their

region of origin”

GERARD BERTRAND TERROIR

AOP Picpoul de Pinet

GERARD BERTRAND TERROIR

AOP Saint-Chinian

• The village of Pinet is situated near Thau

• The grape known as Piquepoul was first grown near Pinet and gave the

name to the wine known today as Picpoul de Pinet

• A wine produced from the limestone soils of the Mediterranean and

separated from the Mediterranean sea only by the Thau Lagoon

TERROIR PICPOUL DE PINET

WINEMAKER’S NOTES

• The fruit is handpicked

• Fermentation is initiated and is maintained at a cool temperature of 16°C.

• Aged on its lees for approximately 6 months

TASTING NOTES

• The robe has a pale straw hue with shards of

peppermint green

• The nose is complex and full of citrus and floral notes

• On the second nose; one finds a deeper aroma of exotic

fruit and a hint of coconut

• The palate is robustly rich in real zesty fruit and livewire

acidity which keeps your taste-buds tingling

FOOD PAIRING

The ideal wine for sea food, as suggested by its terroir

GERARD BERTRAND TERROIR – AOP PICPOUL DE PINET

Grape variety : Picpoul

“Capitelles” are most commonly small dry-stone and round huts. In Southern French vineyards located on hills winegrowers have often used surroundings

block to build these ones, which were used as a shelter and to store tools.”

100% varietal wines from the emblematic grape varieties

with South of France character

WINEMAKER’S NOTES • Hand-picking.

• A part of the juice is aged in 225 litres oak barrels for 4 months

TASTING NOTES • The robe has a light and pale yellow hew with glimmers of green

shimmering in the glass.

• The intense nose displays citrus and exotic fruits aromas, with floral,

vegetal and mineral hints.

• Lively, the palate is in harmony with the aromas revealed on the

nose and develops on light mentholated notes.

• Fresh, aromatic and fine-structured, this Sauvignon offers a greedy

and long finish.

SERVING SUGGESTIONS Enjoy at 12 °C with grilled fish, shell fish,

Mediterranean salads or mild cheese.

LA VIEILLE CAPITELLE SAUVIGNON - IGP Pays d’Oc

Grape variety : Sauvignon

WINEMAKER’S NOTES • Vinification is temperature controlled in stainless steel vats

• The wine remains three months on lees

• Aged in oak for 30% of the blend for 6 months

• It ages in bottle for a few months.

SERVING SUGGESTIONS Enjoy at 8-10°C, as an aperitif with appetizers, with shellfish,

fresh fish, poultry or Asian cuisine.

TASTING NOTES • Pale yellow colour with green hue.

• Nose of white flowers: acacia, jasmine and orange flowers.

• Crisp and fruity, with a voluptuous, creamy taste, this Viognier offers pleasant

flavours of honeysuckle and ripe pear

• The finish is lively with a good length.

NATURALYS VIOGNIER - IGP Pays d’Oc

Grape variety : Viognier

WINEMAKER’S NOTES

• Hand-picking

• A part of the juice is aged in 225 litres oak barrels for 4 months

TASTING NOTES • The robe has a pale yellow colour with green hue.

• The intense bouquet displays white flowers scents: acacias, hyacinth

and orange tree flowers.

• Fruity, unctuous and smooth, it offers pleasant flavours of

honeysuckle, ripe pear, peach, orange tree flower and citrus fruits.

• The finish is crisp and lively with a good length.

SERVING SUGGESTIONS Enjoy at 8-10°C, as an aperitif with appetizers, with shellfish,

fresh fish, poultry or Asian cuisine.

LA VIEILLE CAPITELLE VIOGNIER - IGP Pays d’Oc

Grape variety : Viognier

AOP Corbières & Corbières Boutenac

• The Domaine Georges Bertrand was bought by Gerard Bertrand's father in 1970.

• Georges Bertrand was a pionneer and a leading light in the Appellation of Corbières to push the quality bar

higher and higher.

• Covering a total of 130 hectares, this estate is the spearhead of the Boutenac appellation, the first special cru

in the Corbières to earn official recognition from the INAO in 2005 (Institut National des Appellations d’Origine).

• One outstanding feature of the estate is its very old Carignan vines

• The soil is dominated by rounded pebbles, encouraging the vines to plunge their roots deep into the soil,

protecting them against the familiar Mediterranean dangers.

WINEMAKER’S NOTES • Harvesting is in early October (very late for white varietals)

• The wine is fermented on lees in French oak with « stirring up » daily during

the fermentation

TASTING NOTES • Opaque pale yellow

• Bouquet of toasted oak and minerals with a dominance of tropical fruit

• Engaging, elegant palate, perfectly balanced; fresh, lively and round

• Long, attractive finish.

FOOD PAIRING Best to be enjoyed served at 18°C with roast lamb,

game and fine cheeses.

DOMAINE GEORGES BERTRAND – AOP Corbières

Grape varieties : 35% Grenache Blanc, 25% Marsanne, 25% Roussanne, 15% Bourboulenc

AOP Corbières

• All 60 hectares are managed in a biodynamic manner, making Cigalus one

of the largest estates of its kind in France

• This philosophy of respect for the terroir allows us to showcase the

natural finesse of our grapes

• Expression of the Mediterranean identity

• The estate carries the Demeter certification

WINEMAKER’S NOTES • Sauvignon grapes are selected first, in order to keep their freshness and acidity

• Chardonnay grapes are then picked having reached full maturity

• Late-maturing Viognier is selected last

• 70% of the juice is fermented in new French oak barrels

• Aged for approximately 8 months, with frequent stirring up for the 70% in barrel

TASTING NOTES: • Bright yellow with pale green reflections

• Bouquet with a lot of white flowers, citrus fruits combined

with white fruits and honey

• The palate is lush, opulent and smooth and at the same

time very fresh. Hints of subtle vanilla, light toasty oak

taste and very aromatic tropical fruits

• The long, pleasant finish is lively and fresh

FOOD PAIRING: Best served at 11°C with turbot and scallops.

CIGALUS BLANC – IGP Aude Hauterive

Grape varieties : 80% Chardonnay, 15% Viognier and 5% Sauvignon

WINEMAKER’S NOTES • Hand picking of all grape varieties

TASTING NOTES • A very pleasantly rounded pink colour

• The nose is complex, both floral and fruity (summer fruits)

• Smooth attack with a lot of fruits

• Very long aromatic persistence with very soft tannins and a lot of volume.

Pleasure wine, very palatable and savoury

SERVING SUGGESTIONS To be served at 16-17° with pork meats, cold starters,

familial food and every kind of cheeses.

6ème SENS ROSE - IGP Pays d’Oc

Grape varieties : Grenache, Syrah and Cinsault

WINEMAKER’S NOTES • The grapes are vinified in bleeding of a vat

TASTING NOTES • The nose and the palate show fruit character

• It reveals freshness, highlighting the fruity flavors

• In the mouth, the wine is very tasty and acidulous on the finish

SERVING SUGGESTIONS Best served at 14°C, as an aperitif or with mixed salads,

hot appetizers, oven-baked fish and spicy dishes.

LA VIEILLE CAPITELLE GRENACHE ROSE - IGP Pays d’Oc

Grape variety : Grenache

WINEMAKER’S NOTES • Hand picking of all grape varieties

• Carbonic maceration

• Temperature control (maximum 25°C) and maturing in French oak

barrel for 20% of the blending.

TASTING NOTES • Deep red color with shiny tints

• The nose is complex, both floral and fruity ( black fruits)

• Smooth attack with a lot of fruits and spices

• Very long aromatic persistence with very soft tannins and a lot of

volume

SERVING SUGGESTIONS To be served at 16-17° with pork meats, cold starters, familial food

and every kind of cheeses.

6ème SENS RED - IGP Pays d’Oc

Grape varieties : Syrah and Merlot

WINEMAKER’S NOTES • The grapes are destemmed and macerated for 15 To 20 days at a controlled

temperature of 25° to 30°C.

• Frequent pumping-over

NATURALYS PINOT NOIR - IGP Pays d’Oc

Grape variety : Pinot Noir

TASTING NOTES • Ruby color

• This fruity wine offers aromas of ripe cherry, wild raspberry and

spices

• The tannins are silky and the finish elegant and well-balanced

SERVING SUGGESTIONS

Serve at 16° C with grilled lamb, chicken tagine

or mature cheeses.

WINEMAKER’S NOTES • The grapes are hand-harvested

• Grapes are destemmed and cooled at 8°C

• A part of the wine is aged in barrels during 8-10 months

TASTING NOTES • The robe has a ruby color

• On the nose, aromas of red fruits, cooked strawberries

and cherry are dominant

• Some spiced and roasted notes as well as liquorice flavors

• This wine is sharp, fresh with an elegant and a tight tannic

structure.

SERVING SUGGESTIONS Enjoy at 18 °C with grilled meats or mature cheese.

LA VIEILLE CAPITELLE PINOT NOIR - IGP Pays d’Oc

Grape variety : Pinot Noir

WINEMAKER’S NOTES

• The grapes are destemmed and macerated for 15 to 20 days at a

controlled temperature of 25° to 30°C.

• Frequent pumping-over guarantees the best expression from this grape

variety.

TASTING NOTES • Round and fruity with blackcurrant aromas

• This Merlot will be ideal at 18 ° C with red meats, mushroom

risotto or creamy cheeses.

NATURALYS MERLOT - IGP Pays d’Oc

Grape variety : Merlot

WINEMAKER’S NOTES • Hand-picking

• The wine is aged in 225 litre French oak barrels for 8 months.

TASTING NOTES • The robe has an intense and deep ruby colour with light purple

tints

• Powerful nose with ripe red and black fruits scents and some

notes of spices, aromatic plants and underbrush

• Supple and aromatic, the palate is in harmony with the aromas

revealed on the nose

• Smooth and elegant, well-structured and powerful

SERVING SUGGESTIONS Enjoy at 18 °C with grilled meats and poultry, or

mature cheese.

LA VIEILLE CAPITELLE MERLOT - IGP Pays d’Oc

Grape variety : Merlot

• Saint-Chinian is a renowned wine making region located

in the North of Languedoc where its viticultural traditions

date back to the Middle Ages.

• Our vineyards are ideally suited on elevated south facing

slopes dominated by a schist based soil.

TERROIR SAINT-CHINIAN

WINEMAKER’S NOTES • Hand picked, parcel by parcel

• The finest cuvees are selected for blending and aged in barrels for 8 months

TASTING NOTES • Deep red robe with violet glints

• On the nose the wine reveals a rich bouquet of red forest fruits with

hints of thyme and rosemary lingering in the background

• The palate is supple and round with soft grain tannins neatly framing

the fruit

• The finish is long and mineral fresh

FOOD PAIRING Serve at 18°C with roast meats, rustic pasta

dishes and mature cheeses

GERARD BERTRAND TERROIR – AOP Saint-Chinian

Grape varieties : 50% Syrah and 50% Mourvèdre

AOP Coteaux du Languedoc – Terrasses du Larzac

• Located at the foot of the Larzac plateau at an altitude of 300m,

Château La Sauvageonne overhangs the village of St Jean de la Blaquière.

• Sandstone and schistes are always simultaneously present and make this

terroir very unique.

• The Ruffes, is a sedimentary rock that origins from the first era and is very rich

in minerals (iron, bauxite…) which gives it this particular colour

• The vineyard of 40 hectares is mainly composed of Syrah and Grenache Noir

TASTING NOTES • Intense ruby red color with golden rims

• Typical « garrigue » aromas, jammy and spicy

with subtles notes of dark fruits and gingerbread

• Elegant tanins, well balanced and a pleasant

liveliness

FOOD PAIRING To be discovered with rib of beef, grilled with

wine shoots, game: woodcock, wild duck, and

boar. Best served at 17°C.

WINEMAKER’S NOTES • The Cuvée Pica Broca is a selection of the estate’s very best vine plots

• Hand-picked when fully ripe and with limited yields

• Very long maceration (20-25 days)

• Aged in French oak barrel for 12-16 months

CHÂTEAU LA SAUVAGEONNE Cuvée Pica Broca

AOP Côteaux du Languedoc Terrasses du Larzac

Grape varieties : 70% Syrah and 30% Grenache

WINEMAKER’S NOTES • Hand picked and then a “double” sorting on the table is undertaken.

• Carignan and Syrah are vinified according to the principles of carbonic maceration

• Grenache and Mourvèdre are vinified according to traditional maceration.

• The wine is aged in barrel for aging 8 months.

TASTING NOTES • The robe is rich and sabled

• Aromatically complex with hints of jammy fruit, soft spice,

leather and coffee

• The palate is round and soft with lovely fruit framed in

fine grain tannins

• This is a wine with good cellaring potential

FOOD PAIRING To be discovered with grilled red meats,

Mediterranean dishes and mature cheese. Best

served carafe at 17°C.

Cuvée d’Exception

DOMAINE GEORGES BERTRAND Cuvée d’Exception - AOP Corbières Boutenac

Grape varieties : 40% Syrah, 35% Carignan, 15%Grenache, 10% Mourvèdre

WINEMAKER’S NOTES • Each variety is vinified separately

• The varieties are blended and placed in 225 litre new French oak barrels for 12 months

TASTING NOTES: • Intense ruby colour with a mahogany hue

• First the bouquet shouts concentrated, very ripe black fruit. Some notes

of grilled spice and toasted oak unfolds

• The palate is lush and opulent with velvety tannins

• Black fruit reappear with a complex empyreumatic web leading into mint

• The finish is long with a perfect balance.

FOOD PAIRING: To be opened one or two hours before serving at 16°C

with grilled red meats, Mediterranean dishes and mature cheese.

CIGALUS ROUGE – IGP Aude Hauterive Grape varieties : 40% Cabernet Sauvignon, 30% Syrah, 20% Merlot, Grenache, Carignan, Cabernet Franc, & Caladoc

The Viala comes from Château Laville Bertrou, situated amongst the exceptional terroirs of the

La Livinière appellation officially recognized since 1998

The Viala’s Terroir is located in the mid-south of the Languedoc at the heights of the village la

Livinière (120m of altitude). It is caracterized by a semi-arid Mediterranean climate.

The ground is made up of a mosaic of stripped marlstone, associated to chalky limestone and

compact limestone

WINEMAKER’S NOTES • The grapes are hand- harvested

• The Carignan and the Syrah are fermented according to the principle of the carbonic

maceration

• The wine is aged in new barrels of 225 litres for a minimum time period of 12 months.

TASTING NOTES: • Powerful nose of blackberries and violets

• A beautiful attack on the mouth, smooth tannins and

subtle woody notes, beautifully balanced

• An infinitive lasting taste in the mouth.

• An extreme delicacy and a huge lasting potential, one to

keep in the cellar for up to 15 years!

LE VIALA – AOP Minervois La Livinière Grape varieties : 60% Syrah, 25% Grenache, 15% Carignan

La Forge is a wine crafted by Gérard Bertrand in memory of his father, Georges

Bertrand, from the terroir of Corbières Boutenac.

This soil of rounded pebbles allows the vines to lay their roots deep, the perfect

conditions for these century-old Carignan and mature Syrah vines to flourish.

WINEMAKER’S NOTES

• Full bunch maceration for the Carignan and destemming for the Syrah

• Matured in new oak barrels for 12 months

• Bottled without filtering or fining.

LA FORGE – AOP Corbières Boutenac Grape varieties : Carignan and Syrah

TASTING NOTES

• Deep ruby colour

• A complex bouquet of dark fruits, truffle, spices and

wild herbs

• A very concentrated wine, opulent and rich with an

aromatic structure dominated by dark fruit flavours

• A wine which showcases the strength and elegance of

the Boutenac appellation

• Banyuls wines are first of all for the pleasure, the vines are very exposed

all year long to the sun on schist soil

• Grenache is the King Varietal

WINEMAKER’S NOTES

• Harvest by hand

• Pure alcohol is added to the must = Mutage

• The maceration takes place during more than 3 weeks

• Aged for 12 months in oak barrels of 225 to 350 litres

• Aged in bottle for more than 1 year in underground cellar

TASTING NOTES:

• Crimson red colour with purple tint

• There is a Lovely bouquet of red fruits and wild berries on the nose

• Long and elegant finish, round and full on the palate FOOD PAIRING:

Best enjoyed at 16°C with wild berries fruits

desserts, or on blue cheese. It is also very enjoyable

as an aperitif.

GERARD BERTRAND – Banyuls

Grape varieties : 80% Grenache Noir and 20% Grenache Gris

The vines are spread over 86 municipal territories in the Pyrénées-Orientales and 9 villages in the Aude region

The soils here are composed principally of granite and gneiss sands, with brown and black schists and some red

limestone

WINEMAKER’S NOTES

• Short traditional vinification (4-5 days)

• Mutage

TASTING NOTES:

• The color is amber with terracotta glints

• Fine and complex nose of dried fruits, hazelnuts and dried

currants

• An astonishing wine with an exceptional length and a praline

aromas ending FOOD PAIRING:

To be served at 12° - 14°C as an aperitif, with blue

cheeses (Stilton, French Roquefort), chocolate

desserts (brownies) or a fruit salad.

GERARD BERTRAND – Rivesaltes 1988

Grape variety : 100% Grenache Noir

WINEMAKER’S NOTES • Mutage

• The wines are then matured in wooden tuns, casks or barrels for 9 to 12 months

before being either bottled or blended and transferred to vats where they will

mature slowly and peacefully

• For this particular wine, the second maturing period lasted for over fifty years

TASTING NOTES • An amber colour with a coppery tints

• The complex bouquet offers aromas of cocoa, dried fruits,

coffee and caramel. Aromatic on the palate, revealing notes

of dried fig, honey, wlanuts, caramel and beeswax.

• The finish is very long-lasting and smooth, with a delicious

hint of caramel

FOOD PAIRING Best enjoyed at 16°C with foie gras and chocolate desserts.

LEGEND VINTAGE RIVESALTES 1974 – AOP Rivesaltes Grape varieties : Grenache Noir, Maccabeu and grenache Gris