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Cabernet Sauvignon IGP Pays d'Oc Red

The nose foretells a very ripe Cabernet Sauvignon with complex mixture of spices and black fruit. The attack is round with fine tannins offering a surprisingly silky finish for a young Cabernet.

Limy clay at 170 meters altitude.

2014 was especially hot and dry with naturally low yields.

Cabernet Sauvignon: 30 year old vines planted at 4000 vines per ha.

According to the official sustainable farming charter. The vines that are trellised for maximum leaf canopy.

Mechanically with yields of 50 hl per ha.

The grapes are de-stemmed, crushed and cold-soaked for 8 days. Fermentation is maintained at 20-22°C for around 3 weeks. Malolactic fermentation is carried out with the skins. There is some micro-oxygenation after fermentation.

In tank and bottling in the spring.

Red grilled meat, cheese.