Terroir

Loire - Cabernet from 'Anjou' Cultivated surface: 22 Ha Soil: Gravel and schists Grape variety: 100% Cabernet-Franc

Vinification

Mecanical harvest followed by a skinny maceration during 20 to 30 hours and then by a fermentation between 3 weeks to 1 month at a temperature maximum of 17° C The wine is gradually cooled down to 8° C (46° F) and racked Suplhur is added in order to reach an equilibrium (25g of residual sugar per liter)

Ageing

In vats

Colour

Salmon pink colour

Nose

Little red berries notes coming with vegetal and aniseed notes, dominate at the smell

Palate

Supple and fruity

Wines & Food Pairing

That wine is lively, to be drunk soon and fresh, with a melon starter or with certain light sweet but also with poultry