It has a very pale, almost crystalline colour, with fine bubbles. The bouquet is floral with notes of pear, citrus fruits and fresh fruits. This wine is fresh and mineral on the palate. Code Rouge is fine, elegant and refined.
This cuvee comes exclusively from terroirs located within the oceanic climates of Limoux. Code Rouge is an ode to excellence and a tribute to the world’s first sparkling wine, made by the monks of Saint Hilaire Abbey near Limoux. A Blanc de blancs made with Chardonnay, Chenin and Mauzac, this wine of great finesse and elegance typifies the terroir which nurtures it. This Cuvee has all the traditional features of Gerard Bertrand’s wines: the emblematic red colour of the bottle and the Alpha and Omega symbols, symbolising the endless cycle of nature
which inspired its name Brut Eternel.
|Wine maker notes
|The grapes are harvested manually and then transported in harvesting bins. Direct pressing is performed with a pneumatic press which allows us to eliminate 30 to 40% of the press juice by extraction without re-pressing. Very carefully, the juice is allowed to settle, then alcoholic
fermentation takes place at a controlled temperature of 18°C. Malolactic fermentation may be carried out depending on the vintage. A meticulous blend of the various terroirs and grape varieties is carried out with bottling throughout January to encourage bottle fermentation. It is aged on a lath for a minimum of 12
|From the discovery of the Tautavel man to the Roman hegemony in Narbonne, via the Visigoth occupation and the Cathar heresy, Languedoc-Roussillon’s past is steeped in rich history. At the beginning of the 20th Century, a phylloxera epidemic, coupled with overproduction and widespread fraud, wrought havoc for winegrowers, who subsequently decided to revolt. Since the 1950s the wines of the Languedoc have become increasingly refined, and the best estates now produce wines of truly exceptional quality. Gerard Bertrand is determined to drive this progress even further, through continued innovation and by creating internationally-renowned appellations and wines.