Nature merlot

PGI Pays D'Oc

7.45 € 
75 cl

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Delivery delay

Livraison à domicile en France (Chronopost/UPS) Estimated : 4 Octobre 2022
Livraison à domicile en Europe (Chronopost/DHL)
Estimated : 7 Octobre 2022
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merlot

Naturae is a range of organic wines without added sulfites that offer particularly pure, generous and gourmet 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 know-how of Gérard Bertrand and his oenologists, who have unique expertise in sulphite-free vinification. The wines are grown according to organic standards, which requires high quality grapes. Naturae is also a vegan range for consumers concerned about respecting animals. 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
Dress

Intense red, garnet reflections


Nose

Ripe red fruits, truffle, cinnamon


Blocked

Notes of candied fruit, exceptional roundness


Détails
Alcool :
SKU :
Appellation : PGI Pays D'Oc
Cépage : merlot

Custody and Service Tips

To be served at 16°C with a risotto or wok of vegetables

Winemaking

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.