Présentation de la France, de l'Aquitaine, de la Dordogne et de notre collège (Max Bramerie, La Force) Ce projet a été financé avec le soutien de la Commission européenne. Cette publication (communication) n'engage que son auteur et la Commission n'est pas responsable de l'usage qui pourrait être fait des informations qui y sont contenues.

2. The production areas of Bergerac wines
12 000 ha
93 villages
1200 producers
13 appellations

3. •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.

4. The grape varieties used for red wines and rosés
The merlot
The Cabernet Sauvignon
The Cabernet
Franc
The Malbec

5. The grape varieties used for white wines
Sauvignon
Sémillon
Muscadelle

6. 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

7. The cycle of the vineyard
Par Ghislaine D

8. Work in the vineyards
In winter : pruning and removing vine shoots (from December to
February)
Pruning
Removing vine shoots
http://amapstpierredax.free.fr/spip/spip.php?article16

9. In spring : handling the stalks and epamprage
Handling the stalks
http://domainedelaplace47.pagesperso-orange.fr/images/vigne/ATTACHE%20DE%20LA%20LATTE.jpg
Epamprage
http://www.chaigne.fr/blog/20-l-epamprage-une-operation-indispensable-pour-la-qualite-des-raisins

10. In summer : trellissing and scraping
Trellissing
http://www.chaigne.fr/blog/20-l-epamprage-une-operation-indispensable-pour-la-qualite-des-raisins
scraping
http://www.virjada. pages/desc_vigne.html

11. In autumn : the harvest
Handpicking
Harvesting with machines

12. 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.
www.cuisinealafrancaise.com/fr/produits/cave-et-liquides/vins-blancs

13. 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.
http://occasionvin.fr/blog/vinification-bouteille-vin-rouge
It takes 1 year minimum to get a red Bergerac.

14. http://gite-sigoules.wifeo.com/monbazillac-vin-chateau.php
http://www.hellopro.fr/vins-du-sudouest-blancs-2011398-fr-1feuille.html
Monbazillac and Saussignac are sweet wines
with a high alcohol content (over 15 °). They
are made ​from grapes covered of noble rot.
http://www.domaineleblanc.fr/2013/11/07/fin-des-vendanges2013/
Winemakers sort the good dry grains, high in sugar. The yield is low and
the wine is more expensive to buy.

15. To taste wine, you need to :
- look at it
- smell it
- take a sip
http://www.lessecretsduvin.net/Stage%20de%20degustation.html

16. But be careful !
Alcohol is
forbidden for
people under 18.
Drink
with
moderation !
www.initiadroit.com/questions.php%3Ftheme%3DSante%26q
http://artic.ac-besancon.fr/zep_saint_loup/pr%E9vention_alcool.htm

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