This no added sulphites red wine has a beautiful deep purple colour with a bouquet of fresh red and black berry. Fruity yet subtle on the palate, Extra Libre offers an amazing texture and great length.
Organic Malbec in this case is not matured or aged in oak, so it offers the same red berry and plum flavours together with generous spice, yet without heavy feel to it. The wine is rich in flavour, but at the same time quite light. It is not just natural wine that was made with no added sulphites, it is how Malbec tastes like when made with no interventions.
Food match: lamb of beef dishes would be perfect; medium bodied veggie mains
Grapes: 97% Malbec, 3% Merlot
Certified organic and suitable for vegetarians and vegans.
Léon Verhaeghe from Morsleede in Flanders, left his native country in the early 20th century to settle in south-western France. His son Charles together with his wife Marie-Thérèse started a farm with mixed cultures in 1958 planting some vines on vineyard land devastated by the frosts in 1956. They have added one more hectare of vineyards in three different plots every year. The estate is now run by Charles’ sons Pascal and Jean-Marc who duly studied winemaking in Burgundy & California, and Bordeaux respectively.
It was an excellent vintage. Spring started with nice higher than average temperatures and rather dry conditions. June was exceptionally sunny and allowed a perfect flowering followed by 60mm of rain on June 14 and 15. Very sunny July and August with just 2 showers on August 13 and 14 bringing 60mm additional water supply. September also sunny and not too hot which allowed for a close to perfect maturation of the grapes. Harvest started on September 24th in excellent conditions.
The vines of Château du Cèdre root in two different types of soil: the terroirs, composed of stony clay and limestone, produce straightforward wines with fine tannins, whereas the more powerful and dense wines come from soils composed of clay, sand and rich in pebbles.
No herbicides, no spraying against rot, manual work in the vineyard including green harvest (reducing to 4-5 bunches per vine). Organic compost.
Harvest is sorted in the vineyards and de-stemmed 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.