Anjou Rouge

Cépage 50% Cabernet franc /50% Cabernet sauvignon
Terroir Alluvial clay and limestone
Vendange Mechanical
Vinification The harvested grapes are quickly transferred to vats. The maceration takes 2 to 3 weeks depending on the year. The juice is pumped over in the first 8 days to extract the right amount of color and tannins. Manual vatting respects the qualities of the harvest. The free-running juices are separated then assembled according to their characteristics with the pressed juices. Following the malolactic fermentation the wine is put into vats
Mise en bouteille In vats until bottling in March after crossflow filtration
Production 3000 bottles
Dégustation A bright red color with a very pronounced fruity nose (red fruits) The roundness in the mouth is accompanied by soft tannins. Best enjoyed between 2 to 5 years of ageing and at 13 °c.
Accord mets et vin This wine pairs perfectly with cold or grilled meats, poultry cooked in sauce or game. Also very nice with light cheeses and chocolate desserts.
It accompanies grilled meats or meats cooked in sauces, poultry, game and light cheeses.

A very fruity red wine supported by supple tannins.

Welcome to the site of the Clos du Beugnon

Opening hours :

Monday to Friday
8H30/12H30 AND 14H00/18H30
Saturday morning tasting sur rendez vous.
Closed on Saturday afternoons and Sunday.

Alcohol abuse is dangerous for health. Consume with moderation. | Conception : Terrede Pixels