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Oaked Cabernet Sauvignon
Rich with aromas of black fruits and spices
Appellation : Vin de Pays d’Oc.
Soil : Hillsides in a moderate climate zone, on very
gravelly (flint) chalky-clayey soils with large pebbles from the Quaternary era (Villafranchian terraces).
Cultivation : Gentle vinemanagement to protect soils and
biodiversity.
Wine-making process :
Early morning harvest. 100% de-stemming. Inerting with
CO2 (to avoid adding sulfites).
Alcoholic fermentation at 25 °C. to 27 °C. for 30-35 days
with 2 pumping overs a day for a maximal extraction of the aromas and the tannins
into the wine. Micro-oxygenation with a microbubbler. Bleeding (80%) and soft pneumatic pressing (2h) with separation of the second pressed wine.
Culturing of the malolactic fermentation with the first pressed wine.
Ageing : 24 months.
Into Bordeaux‘s barrels (French new oak) for 12 months in a cask‘s ageing cellar
with a constant ambiant temperature (10°C.) and a stable humidification (70% of humidity) before storing in bottles at 10°C in an air conditioned and humidifed storehouse (50%) for 12 months.
Red grape variety : 100% Cabernet-Sauvignon.
Tasting : Colour: Dark garnet red robe with crimson glints.
Nose: Nose of red fruits (blackcurrant and blueberry), notes of vanilla.
Taste: Good entry and length on the palate with powerful aromas of black fruits. Hints of spices, licorice,
coffee, cocoa and a touch of cedar.
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