AOP Cabernet d'Anjou

  • Type of wine :

Semi-dry rosé with 30g/l of residual sugar

40% Cabernet Franc and 60% Cabernet Sauvignon

  • Vinification :
After de-stemming, a skin maceration for 6 to 12 hours at 10°C is carried out in the pneumatic press. The fermentation takes place at low temperature (12-14°C), in order to optimise the aromatic expression of these grapes. After cooling, the wine is muted with a small dose of SO2 and tangentially filtered in early winter to retain residual sugar. The wine is bottled in mid-February. 
  • Tasting :
Eye : The wine has a slightly salmon pink colour, very bright.

Nose : All in nuances, subtle and with a rare fruity expression. Nice aromas of grenadine, English sweets, raspberry, strawberry and grapefruit.

Palate : Sparkling, with fruity nuances identical to the nose. The finish is fresh, slightly acidic, frank and delicious. A fruity delight, of the highest quality.
  • Food and wine pairing :

To be drunk chilled, at 8-10°C.

As an aperitif: Squid fritters with red peppers; Eggplant caviar

As a starter: Palm hearts salad; Pepper stuffed crab

Fish: Grilled red mullet with mandarin sauce

Meat: Quail stuffed with forest fruits; Lamb curry

For dessert: Sabayon and red fruit mousses

Strawberry tartlets, mascarpone emulsion, crystallized rose petals.

  • Distinctions

Cuvée 2016 : Lys d'Argent 2017

Guide Hachette 2018 : 2 stars