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The grapes are selected from low yielding vines from the areas of Carcassonne and the Minervois. Minervois has a mild Mediterranean climate, rolling uplands among broad plateaus, and soil composed of limestone, clay, and schist, streaked with granite and chalk. The grapes were picked at optimum ripeness then cold macerated prior to alcoholic fermentation in order to extract color and flavor. The wine was macerated on skin for four weeks then pressed and malolactic fermentation was carried out in oak barrels. Cabernet Sauvignon pairs nicely with foods high in fat and protein, including steak, duck, and game. It's a great complement to hearty stews, ribs, and dark, rich sauces.