Gerard Bertrand Naturae Cabernet Sauvignon

Winemaker's note
Our work begins in the vineyard, with precise and meticulous selection of the plots most suitable for producing this type of wine (90% of the final result depends on this painstaking work): 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 optimal stability in the vat.

Tasting notes
This wine has a dense purple-red colour, the nose reveals spicy aromas of cooked fruit and notes of toast. This Cabernet Sauvignon is fruity and concentrated with powerful aromas of black fruits such as blackcurrants and blueberries. This wine has an elegant, velvety structure and a beautiful finish of pepper and coriander.

Food and Wine Pairing
Serve at 16°C with marinades or eggplant and tomato gratin.