Anjou Rouge

The terroir is the result of all of the factors in the vineyard's ecosystem: the soil, the subsoil, the climate, the topography and the wine grower.The Loire vineyards have developed with the diversity that is specific to its varied mixture of soils and the relief and different aspects of the land. Differences in terroirs are expressed very clearly in the great variety of wines, even when they are produced from the same grape variety.The Anjou region benefits from a mild, damp climate with a maritime influence. The Anjou is composed of primary schists, offering a highly diverse range of wines. The grapes for this   100 % Cabenet franc red is cultivated on sandy loam soil.

Deep ruby robe. Black fruits and spices on the nose. A generous, structured and fruity mouth. Flavours of black berries and dried fruits with soft, sliky tannins. 

Warm soak pre-fermentation for 8 hours, followed by a traditional maceration during 12 days. Maturation in stainless steel tanks for 5 to 6 months.

Red meat, soft cheeses such as camembert, pizza and most stews.