Rouge Cabernet Sauvignon
Sur les pentes douces des montagnes Alaric, à l’extrémité nord des Corbières, la famille Alias produit des rouges exceptionnels grâce à de bas rendements et à des techniques de vinifications modernes. Ce vin est produit dans le respect de la charte d’agriculture raisonnée Terravitis.com
SOIL
Limy clay at 170 meters altitude.
CLIMATE
2008 was especially hot and dry with naturally low yields.
VINES
Cabernet Sauvignon: 30 year old vines planted at 4000 vines per ha.
HARVEST
Mechanically with yields of 50 hl per ha.
WINE-MAKING
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.
MATURING AND BOTTLING
In tank and bottling in the spring.
CHEMICAL ANALYSIS
Alcohol 14.13°; PH 3.73 ; Residual sugar 2,3g/l ; Total SO2 43 mg/l
TASTING NOTES
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.
MEAL SUGGESTION
Red grilled meat, cheese.
