Terroir

Loire - wine from 'Touraine' Grape variety: Cabernet-Franc, there named "Breton" Soil: sandy terraces over gravelly

Vinification

De-stalking and light crushing Vatting period for 2 to 3 weeks in temperature regulated vats at a maximum of 28°C The juice from the bottom of the vat is pumped over the cap twice a day during alcoholic fermentation, further light crushing if necessary

Ageing

In stainless steel vats after malo-lactic fermentation and two rackings

Colour

Light red robe

Nose

Small red fruit smell, particularly red currant and wild-strawberry smell

Palate

A characteristic wine with violet floral flavours

Wines & Food Pairing

Serve at 14°-16° C (57°-61° F) With flavourful poultry like a duck steaklet in green pepper sauce Cellaring potential between 3 to 7 years