VDF – Château Bois d’Arlène – Cinsault – red

Description

The Cinsault red – Vin de France – Château Bois d’Arlène is a single-varietal cuvée, made with respect for the fruit and its terroir, in the Languedoc, in the heart of the Corbières. This red wine showcases Cinsault, a traditional grape of southern France often used in blends, here vinified on its own to express all its delicacy, freshness and natural drinkability.

From organically farmed vines, this Cinsault is picked by hand at perfect ripeness. The selected plots lie on clay-limestone soils at a good altitude, which gives the wine lovely natural acidity and an airy structure. The Mediterranean microclimate, tempered by maritime influences, yields healthy berries concentrated in primary aromas.

The winemaking follows a natural, low-intervention approach. The grapes are destemmed or partly kept as whole bunches depending on the vintage, then put into vats for a gentle maceration of a few days, without heavy extraction. No added yeasts are used, and fermentations start spontaneously, at low temperature, to preserve the aromatic freshness of the grape. The wine is aged in stainless-steel or concrete vats for several months, without oak, to keep the brightness of the fruit.

The wine is bottled unfined, with light filtration and a very small addition of sulphur, or none depending on the year, in a spirit of aromatic purity and drinkability.

On tasting, the red Cinsault from Château Bois d’Arlène reveals a light ruby colour with raspberry glints. The nose is airy, floral and fruity, marked by notes of wild strawberry, redcurrant and grenadine, with touches of garrigue and sweet spices. On the palate, the wine is light, crunchy and fluid, with very supple tannins, a tangy backbone and lovely fruity persistence, making it a wine for immediate pleasure, to drink young.

It is a perfect match for grilled vegetable planchas, fine charcuterie, Mediterranean cuisine, or light summer meals, served slightly chilled.

Grape variety: 100% Cinsault
Terroir: Clay-limestone soils – Mediterranean climate
Viticulture: Organic, hand-harvested
Vinification: Natural, indigenous yeasts, gentle maceration
Ageing: In stainless steel or concrete vats, no oak
Serving temperature: 14–16 °C
Cellaring: Drink young, within 2–3 years

A vibrant, natural and delicious red wine, a perfect reflection of a new-generation Cinsault.