Cabernet d’Anjou
| Cépage | 100% Cabernet franc |
| Terroir | Alluvial clay and limestone |
| Vendange | Mechanical |
| Vinification | 12 hours of maceration to extract the fruit and colour, then vinification in vats with temperatures kept below 15 °c to control fermentation. The sugar content is 25 gr / l. The acquired alcohol is about 12% vol |
| Mise en bouteille | March |
| Production | 3000 bottles |
| Dégustation | This medium-dry wine has a pale pink onion-skin robe. The bouquet hints at red berries and then of banana-flavoured fruit drops. The sweet, rich taste offers strawberry flavours that persist in a spicy and gourmet finish. It is to drink in the year. Serve fresh at 8 °c. |
| Accord mets et vin | Serve chilled as a aperitif, it also accompanies sweet or savoury dishes, appetizers, grilled meat and desserts |
| Garde | 1 year |
This wine pairs delightfully with red fruits, melon, fruit tarts, chocolate and spicy dishes.
It is a tender medium-dry rosé. Round, refreshing and vivacious in the mouth.