THE VINEYARDS OF BERGERAC

The production areas of Bergerac wines

12 000 ha

93 villages 13 appellations

1200 producers

•The Bergerac : dry white wine, rosé and red wine.

•The côtes de Bergerac : red white for maturation, white wine, soft and sweet. They are powerful and generous wines.

•The Montravel : dry white wine, rosé and red wine. They are fragrant wines.

•The haut-Montravel : sweet white wine. They are aromatic and sweet wines.

•The côtes-de-Montravel : sweet white wine.

•The Monbazillac : sweet white wine.

•The Pécharmant : red wine. It is a fine, elegant wine.

•The Rosette : sweet white wine. Fine and elegant.

•The Saussignac: sweet white wine of medium to long guard.

The grape varieties used for red wines and rosés

The merlot

The Cabernet Sauvignon

The Cabernet Franc

The Malbec

The grape varieties used for white wines

Sauvignon

Sémillon

Muscadelle

Wine : a history of 2000 years !

Gallo-Roman vestiges in Port Sainte Foy« le panier de raisin » (« the basket of grapes »)

The port of Bergerac in the early twentieth century

The cycle of the vineyard

Par Ghislaine D

Work in the vineyardsIn winter : pruning and removing vine shoots (from

December to February)

http://amapstpierredax.free.fr/spip/spip.php?article16

Pruning

Removing vine shoots

In spring : handling the stalks and epamprage

Handling the stalks

Epamprage

http://www.chaigne.fr/blog/20-l-epamprage-une-operation-indispensable-pour-la-qualite-des-raisins

http://domainedelaplace47.pagesperso-orange.fr/images/vigne/ATTACHE%20DE%20LA%20LATTE.jpg

In summer : trellissing and scraping

http://www.chaigne.fr/blog/20-l-epamprage-une-operation-indispensable-pour-la-qualite-des-raisins

Trellissing

scraping

http://www.virjada. pages/desc_vigne.html

In autumn : the harvest

Handpicking

Harvesting with machines

www.cuisinealafrancaise.com/fr/produits/cave-et-liquides/vins-blancs

The grapes are separated from the bunch, and then pressed.

The juice is fermented.

The wine is filtered for bottling.

It takes 3 months for a dry white wine and 1 year for a sweet white wine.

http://occasionvin.fr/blog/vinification-bouteille-vin-rouge

The bunches are destalked. Then red wine is put in vats to turn the sugar into alcohol. The fermentation takes place in vats and maturation in oak barrels.

It takes 1 year minimum to get a red Bergerac.

http://www.domaine-leblanc.fr/2013/11/07/fin-des-vendanges-2013/

http://gite-sigoules.wifeo.com/monbazillac-vin-chateau.php

http://www.hellopro.fr/vins-du-sud-ouest-blancs-2011398-fr-1-feuille.html

Monbazillac and Saussignac are sweet wines with a high alcohol content (over 15 °). They are made from grapes covered of noble rot.

Winemakers sort the good dry grains, high in sugar. The yield is low and the wine is more expensive to buy.

http://www.lessecretsduvin.net/Stage%20de%20degustation.html

To taste wine, you need to :- look at it- smell it- take a sip

www.initiadroit.com/questions.php%3Ftheme%3DSante%26q

http://artic.ac-besancon.fr/zep_saint_loup/pr%E9vention_alcool.htm

But be careful !Alcohol is

forbidden for people under 18.

Drink with

moderation !

Ce diaporama a été réalisé par Thomas Leducq élève en 3E