Languedoc

Naturae Cabernet Sauvignon (2018)

Product Information

Country: France

Area: Languedoc-Roussillon / Languedoc

Wine style: Red

Varietal: Cabernet Sauvignon

Style: Dry

Alc(%): 13

Grade: I.G.P.- d’OC

Producer: Gerard Bertrand

Serving Temperature(℃): 16-18

Size: 750ml

9255704
In stock
+
Our quantity discounts:
Quantity 6+
Price ¥3,210
(¥3,531 Including tax)
 
¥3,860
(¥4,246 Including tax)

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Description

Tasting Note
This is a fruity, concentrated Cabernet Sauvignon packed with powerful dark berry aromas including blackcurrant and blueberry.
The structure on the palate is smooth and elegant, with a spicy finish of pepper and coriander.

Food Matching Perfect with roast meats, meats in rich sauces and fine cheeses
Grape variety Cabernet Sauvignon
Biological Certificate Vegan - Organic - NO ADDED SULFITES

Terroir/Vinification

WINEGROWER’S NOTES
Naturae is a range of wine without added sulfite which offers particularly pure, generous and intense aromas. Each cuvée, whose composition is reduced to the essential, expresses the character and taste of the fruit and the terroir. This wine is born from the knowledge of Gérard Bertrand and his enologists, who have a unique expertise in sulfites-free winemaking.
The wines are grown according to organic standards which requires a high quality of the grapes. Naturae is also a vegan range for consumers who reject animals exploitation.
Intense and fruity, Naturae will provide you a unique experience of the terroir while respecting the environment.

WINE MAKER’S NOTES
Our work begins in the vineyard, with precise and meticulous selection of the plots most suitable for producing this type of wine . The vines must be in perfect health, with strong, fresh, dense foliage and grapes which have reached optimal maturity. The window for successful harvesting of the fruit is very narrow, the acid/sweetness balance and maturity of the tannins being so crucial to this type of wine.
The vinification process for the reds is very traditional, aside from the fact that we do not use SO2, nor any other additive. The grapes are de-stemmed then left to macerate for around ten days. During this time our only extraction work involves pumping over daily to release the full potential of the fruit. The grapes are then pressed, with the presses kept
separate, and the wines are then racked in order to remove the coarser lees before malolactic fermentation begins. After fermentation the wines are racked again, then cooled to ensure optimalstability in the vat.

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