Terroir

Loire - Wine from 'Anjou' Cultivated surface: 22 HA Soil: Gravels and schists Grape variety: 80% Grolleau, 10% Pineau d'Aunis, 10% Cabernet-Franc

Vinification

Mecanic harvest followed by a skinning maceration from 20 to 30 hours, a nd then by a fermentation during 3 weeks to 1 months at a maximum temperature of 17° C (63° F) 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

Delicate salmon colour

Nose

Light red berries aromas

Palate

Harmonious mouth, fruity and thirst-quencher

Wines & Food Pairing

To be drunk young and fresh Will match with strawberry pie, red berries salad and all over a lunch