Syrah “Prima Nature” 2019 – Gérard Bertrand

The vinification process for Syrah “Prima Nature” Gérard Bertrand is very traditional, aside from the fact that it is made without the use of sulphur or any other additives. The grapes were destemmed then left to macerate for approximately 10 days. During this time, the only extraction work involved daily pumping over to release the full potential of the fruit. The Syrah “Prima Nature” Gérard Bertrand grapes were then pressed, with each of the pressed wines kept separately, and then racked in order to remove the coarser lees before malolactic fermentation began. After fermentation the wines were racked again and then cooled to ensure optimal stability before bottling.

The majority of the grapes come from estate vineyards. The work undertaken in the vineyard is crucial. A precise and meticulous selection of the plots most suitable for producing this type of wine is undertaken. 90% of the final result depends on this painstaking work, as the vines must be in perfect health, with strong, fresh, dense foliage and only grapes which have reached optimal maturity are selected. The window for successful harvesting of the fruit is very narrow, as the balance between acidity and sweetness; and the maturity of the tannins is so critical for this type of wine.