Cabernet Sauvignon
$26.99
Sale price
$26.99
Regular price
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Zou Premium Collection brings back Zou’s spirit of simplicity and pleasure, shaped with greater precision and care. Crafted from carefully selected parcels and refined winemaking choices, these wines offer added depth and elegance while remaining true to Zou’s easy-drinking, food-friendly philosophy.
TERROIRLike an amphitheater facing the Mediterranean, the Languedoc-Roussillon region stretches along 200 km of coastline, between the sea and the mountains. Its terroir is shaped by clay-limestone soils, sandstone, and schist, which benefit from a sunny climate ideal for many grape varieties to flourish, producing rich and authentic wines. World-renowned, Cabernet Sauvignon reveals in Languedoc elegant wines with supple tannins.
WINEMAKING
The harvest is carried out mechanically, followed by destemming before vatting. The grapes ferment and macerate for 8 to 12 days at a temperature of 24–28°C to extract aromas and color. After draining and pressing, the free-run and press juices are separated, then malolactic fermentation is carried out. The wine is then racked and aged in contact with French oak for 6 to 10 months before final blending and bottling.
FOOD & WINE PAIRINGPowerful and oaked, this red wine pairs with wild boar terrine, peppered beef fillet or molten chocolate cake. Serve at 17°C after brief aeration.
WINEMAKER'S GUIDE
Cabernet Sauvignon
$26.99
Sale price
$26.99
Regular price
TERROIRLike an amphitheater facing the Mediterranean, the Languedoc-Roussillon region stretches along 200 km of coastline, between the sea and the mountains. Its terroir is shaped by clay-limestone soils, sandstone, and schist, which benefit from a sunny climate ideal for many grape varieties to flourish, producing rich and authentic wines. World-renowned, Cabernet Sauvignon reveals in Languedoc elegant wines with supple tannins.
WINEMAKING
The harvest is carried out mechanically, followed by destemming before vatting. The grapes ferment and macerate for 8 to 12 days at a temperature of 24–28°C to extract aromas and color. After draining and pressing, the free-run and press juices are separated, then malolactic fermentation is carried out. The wine is then racked and aged in contact with French oak for 6 to 10 months before final blending and bottling.
FOOD & WINE PAIRINGPowerful and oaked, this red wine pairs with wild boar terrine, peppered beef fillet or molten chocolate cake. Serve at 17°C after brief aeration.
WINEMAKER'S GUIDE
| APPEARANCE: |
Deep red with purple highlights
|
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| Content: |
Blackberry, blackcurrant, and red fruits,
supported by oaky and lightly toasted notes. |
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| TASTE: | Intense and structured attack, rich midpalate and a long finish. | |