Anjou Gamay
| Cépage | 100% Gamay |
| Terroir | Alluvial clay and limestone |
| Vendange | Mechanical |
| Vinification | The harvested fruit is macerated several hours to extract the colour and fruit. After pressing, the juice is put into vats for the alcoholic fermentation. This is followed by the malolactic fermentation during which the juice is heated to preserve the organoleptic properties. Once this fermentation has finished the wine is racked and filitered. The acquired alcohol is 12% vol. |
| Mise en bouteille | in vats, until bottling in March following the cross-flow filtration. |
| Production | 1500 bottles |
| Dégustation | A soft, red robe. The bouquet has hints of red berries which continue in the mouth. To be enjoyed within 2 years. Serve at 12°c. |
| Accord mets et vin | This light, red wine is a perfect match for all types of dishes : fish, white and red meats, starters, main courses, cheese or desserts. |
Il accompagne viandes grillées ou en sauce, volailles, et fromages légers. Il est idéal pour les buffets froids ou lors du pique nique.
It accompanies grilled meat or in sauce, poultry, and light cheeses. It's ideal for the cold buffets or during the picnic
A supple wine, enjoyed by all. This light and fruity wine accompanies everyday meals or any particular occasion.