Dry rosé (-3g/l of residual sugar)
Grapes : Grolleau Noir, Grolleau Gris, Gamay, Cabernet Sauvignon
The harvest is mechanical. After de-stemming, a skin maceration is carried out for 6 to 12 hours at 12°C in the pneumatic press. The fermentation takes place at a controlled temperature (16-17°C), in order to optimise the aromatic expression of these grapes. The wine is bottled mid-February.
Eye : Raspberry pink, the colour is charming and dazzling.
Nose : Expressive on the nose, it mixes notes of raspberry, English candy and grenadine.
Palate : Nice fresh attack, rather round, the aromas recall the olfactory perception. The whole is well balanced and has a good refreshing length.
Served at 5-6°C, the Rosé de Loire is excellent in combination with fine dishes served in spring and summer. This is the ideal wine for your holidays, your picnics or your barbecues with friends.