Anjou traditional red wine
Grapes : 90% Cabernet Franc and 10% Grolleau Noir
The grapes from our best plots are harvested when their maturity is optimal. A pre-fermentation maceration at 12-14°C is carried out for 3-4 days. After heating, the maceration lasts 2 to 3 weeks, rigorously controlled in temperature (max 25°C). After maceration, a micro-oxygenation is carried out, its purpose is to increase the volume of the wine, to erase the vegetal side and to exalt the aromas of red fruits and black fruits. The malolactic fermentation is carried out at the beginning of winter. Bottling takes place at the end of February - beginning of March.
Eye : Beautiful ruby colour with hints of purple.
Nose : A wine with complex aromas of red and black fruits.
Palate : The attack is quite smooth despite his youth. Its tannic richness gives it length in the mouth. We find similar aromatic impressions as perceived on the nose.
Serve at 15-16°C. It accompanies multiple dishes thanks to its freshness ans its tannic balance. It goes well with many dishes thanks to its freshness and tannic balance. To be served with red meat, grilled meat and creamy cheese. It can be kept for 2-3 years, but one has to take advantage of its aromatic freshness.