Rosé de Loire
|Cabernet Franc, Grolleau Noir and Gamay
|Alluvial clay and limestone
|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
|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.
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.