the family
the vineyards
the winery
the family
Wine growing has run in the Bertin family since 1742, each generation bequeathing onto the next one their love of the craft, together with their skills and know-how.
Today the Bertin family are producing wines from three appellations of the Libourne area :
- Château Dallau,
Bordeaux Supérieur
- Château Cardinal,
Montagne Saint-Emilion
- Clos L’hermitage,
Lalande de Pomerol
... Using modern technical of oenology.
Drink better, drink Bordeaux, drink Bertin
the family
Yvette Bertin
Mme Yvette Bertin combines a perfect mix of tender care and hard-nosed determination in managing her estate. She loves nothing more than welcome guests in her home at Château Dallau to share her love of wine and cuisine.
Over the years, her full-bodied, fruity wines have won her staunch customer loyalty.
« Our goal is to keep improving the quality of our wines so that our customers can share the fruits of our passion with us. »
Yvette Bertin
Drink better, drink Bordeaux, drink Bertin
the family
Sarah Vital
The new generation, ready to take over
Sarah Boireau, Mme Bertin’s grand-daughter, won a Master’s degree in oenology from Bordeaux University in 2003. She has gradually become more involved in the winemaking process, bringing fresh expertise to ancient traditions.
Control of the maturity process is a family affair!
Drink better, drink Bordeaux, drink Bertin
the vineyards
Skilful management of the vine is crucial in obtaining rich and tasty grapes on which the success of a well-balanced wine depends.
Halfway through ripening, we can see grapes blushing with pleasure.
The new generation, ready to take over
Stripping off leaves, pruning buds and other operations aim to limit the amount of fruit a plant has to bear and maximize sun exposure so that the grapes reach perfect maturity.
the vineyards
The vineyards are mainly planted with Merlot – the king of the Libourne area – which brings body and fruitiness, Cabernet Sauvignon adding structure and freshness, while Cabernet Franc adds aromatic complexity.
the winery
The grapes are harvested at full maturity by late September or early October, when the berries are laden with sugar; they are then taken to the winery for sorting and crushing.
Next comes low- temperature maceration for a few days, its purpose beings to extract the fruit’s flavor
Alcohol fermentation, when sugar is turned into alcohol
A new phase of maceration at higher temperature will liberate the aromas forming the structure of our wines.
See the winemaking process (video)
the winery
The running off of juice is followed by a second phase of fermentation, in which malic acid is turned into lactic acid, making the wine more mellow.
Nurturing in vats or casks lasts for more than one year
Finally, after fining with egg whites and filtration the wine is bottled and is ready to start the maturing process in our underground cellars which will lend it its complexity.
But all this has one objective: to create full-bodied, mellow and balanced wines for your enjoyment.
news
les Echos de Dallau
18 Jun
Chères Clientes, Chers Clients, Chers Amis,
Nous sommes ravis de vous annoncer l’arrivée du petit dernier des Vignobles Bertin : Au teint rose pâle, encore tout frais, embaumant les parfums de fruits rouges, avec une pointe d’exotisme, il pétille déjà de vie ce qui nous comble de bonheur.
Il ressemble à son grand frère Rosé mais avec quelques bulles en plus ce qui ne manque pas ravir ses créateurs ! Vous pouvez faire sa connaissance dès à présent et nous en sommes sûres il animera vos soirées d’été jusqu’au bout de la nuit, en créant l’effervescence autour de lui.
Vous l’avez compris, il s’agit du PINK PEARL, nos bulles de Dallau que nous vous conseillons de boire à l’apéritif pour aiguiser vos papilles. Issu d’une méthode traditionnelle champenoise, pauvre en sucres et riches en plaisir, nous vous le proposons en avant première au prix de 9,90€TTC.
A partir de 5 cartons de 6 achetés on vous offre une bouteille gratuite pour trinquer à notre santé !
Profites-en !
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