Bordeaux Superieur

Bordeaux Superieur appellation is reserved for white and red still wines and may be produced throughout the Entire ) Bordeaux wine producing region as seen in our Bordeaux wine glass. 

Bordeaux Superieur wine covers a geographical area of over 500 municipalities in the department of Gironde.  The only area excluded is a small area in the southwest where vines are not planted.

Bordeaux Superieur is an additional qualification in the appellation quality control.

Grapes are picked from higher quality vineyards and the wines have to be half a degree of alcohol more compared to just Bordeaux appellation.

Wines offered for consideration for the Bordeaux Superieur appellation are judged by a panel from submitted samples.  

Winegrowers must meet the same criteria as Bordeaux wines and additionally show superb ripeness including alcohol volume of 12% from entirely natural grape sugar. 

To comply with regulations from 8th August 2008 vines planted must have a minimum planting density of 4,500 vines per hectare.

The AOP vineyards of Bordeaux Superieur produces an average of 2,000 hectoliters of white wine,  as much larger production comes from the red wine producing 450,000 hectoliters of red wine.

Bordeaux Superieur  white wines are mainly made from the following grape varieties:  Semillon, Sauvignon and Muscadelle grape varieties.

These wines provide fresh round aromas of fruits, gold in colour and offer a good  ageing potential between 4-8 years.

Red wines are made mainly from the Merlot and Cabernet Sauvignon and a lesser extent of Cabernet Franc.  Wines tend to be round, full of body and well structured.

Generally, they present aromas of fresh and candied red fruit,  attractive fruity aromas of raspberry and blackberry with spicy notes including a silky tannin structure.

Red wines benefit from an ageing process until at least the 15th June of the year following that of the harvest.   White wines benefit from a minimum ageing until the 31st December of the year of harvest.  

After the rearing period, red wines are able to be marketed to the consumer from the 1st July of the year following the year of harvest.  White wines are able to be marketed to the consumer from the 15th January of the year following the year of harvest.

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