Château du Cèdre l Extra Libre Cahors Malbec

Natural wine has no uniform definition. It is a general term used to describe artisanal wine made using organically and/or biodynamically grown hand-picked grapes which are vinified with little or no intervention. Winemakers often rely on indigenous yeast to catalyse natural fermentation, avoiding the use of any chemicals, additives or sulphites.

The result is wine which is alive, energetic, vibrant and unexpected – a welcomed contrast to the industrial practices of the wine industry.
Name of Estate/Domaine:

Terrior:

Viticulture:

Vinification:

Harvest is sorted in the vineyards and destemmed upon arrival in the cellar.
30 days of maceration with daily punching down of the skin cap at the beginning of fermentation.
Fermentation temperature does not exceed 28° C.
Malolactic fermentation is carried out in concrete tanks.
Matured for 12 months in oak casks

Food Pairing