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.