Naturae Cabernet Sauvignon red

PGI Pays d'Oc

7.45 € 
75 cl

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Delivery delay

Livraison à domicile en France (Chronopost/UPS) Estimated : 2 Octobre 2022
Livraison à domicile en Europe (Chronopost/DHL)
Estimated : 5 Octobre 2022
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Cabernet Sauvignon

Naturae is a range of wines without added sulphites and without additives, which allows everyone to enjoy wine. Each unique cuvée expresses the character and taste of the fruit and the terroir. This organic wine was born from the know-how of Gérard Bertrand and his oenologists. The wines are grown according to the standards of organic farming, which requires great precision in the cultivation of the vine and the vinification. Intense and fruity Naturae will give you a unique experience of the grape variety while respecting the environment.

Download the technical sheet - Télécharger en français / Download in English

Purple red, dense


Spicy aromas, cooked fruit, notes of toast. Fruity and concentrated, powerful aromas of black fruits (blackcurrant, blueberry)


Elegant, velvety structure, nice finish on pepper and coriander

Alcool :
Appellation : PGI Pays d'Oc
Cépage : Cabernet Sauvignon

Custody and Service Tips

To be served at 16°C with marinades or aubergine gratin


The work begins in the vineyard with a precise and meticulous selection of the plots best suited to produce this type of wine (90% of the final result stems from this precision work): the sanitary condition must be perfect, the foliage must to be healthy, fresh and dense, the grapes must have an optimum level of ripeness. Indeed, the picking window is very short as the acid/sugar balance and maturity of the tannins are essential for this category of wine. Red winemaking is very traditional, except that we do not use SO2 or any other oenological input. The grapes are destemmed then the maceration phase lasts about 10 days during which we only work on the extraction by daily pumping over to promote the expression of the fruit. The pressing takes place by taking care to separate the presses, then the wines are racked in order to eliminate the coarsest lees before the malolactic fermentation. Following the latter, the wines are racked again and then put in the cold to guarantee their good stability in the vats.