Rosé de Loire
| Cépage | Cabernet Franc, Grolleau Noir and Gamay |
| Terroir | Alluvial clay and limestone |
| Vendange | Mechanical |
| Vinification | After a 12-hour maceration to extract the fruit and the colour the juice is gently pressed for 3 hours. The vinification is done in vats with fermentation control to keep the temperature below 15 °c. The sugar content is 0 gr / l. The alcohol acquired is about 12% vol. |
| Mise en bouteille | March |
| Production | 2000 bottles |
| Dégustation | This dry wine has a brilliant, pale-pink robe with salmon highlights. The intense bouquet combines citrus aromas. It strikes the mouth with flavours of red berries which persist to a crisp finish. It is to drink in the year. Serve fresh at 8 °c. |
| Accord mets et vin | Truly a wine for all occasions, enjoy this fresh and fruity rosé throughout the meal. |
| Garde | 1 year |
Appreciated as an aperitif accompanied by appetizers, but also with grilled meats, Mediterranean dishes and summer fruit tarts.
A dry, light wine with notes of fruit and sherbet. To be enjoyed young.