Appellation : Appellation Anjou Rouge Controllée
Grape varieties: 100% Cabernet Franc
Vintage: 2015
Soil : clay-limestone
Growing practices: Val de Loire Guyot pruning, manual and mechanical leaf removal
Vinification: Grape clusters are stripped and grapes are put into vats for 10-15 days of maceration in order to obtain a desired color, tannins and aromas. For fermentation the temperature is maintained between 18 and 20°. This process is followed by aging in vats with several rackings for 6 months until bottling.
Annual production: 20 000 - 30 000 bottles
Tasting notes:
Food pairings: red meats, game, dishes with sauces, cheeses
Service temperature : Serve 16-18°C
Ageing potential : The optimal consumption of this wine is within its first years but its complexity is revealed after 5-10 years of cellaring.
Appellation : Appellation Saumur Rouge Controllée
Grape varieties: Cabernet Franc 80%, Cabernet Sauvignon 20%
Vintage: 2015
Soil : flint, clay-limestone
Growing practices: Val de Loire Guyot pruning, manual and mechanical leaf removal
Vinification: Grape clusters are stripped and grapes are put into vats for 10-15 days of maceration in order to obtain a desired color, tannins and aromas. For fermentation the temperature is maintained between 18 and 20°. This process is followed by aging in vats with several rackings for 6 months until bottling.
Annual production: 15 000 - 20 000 bottles
Tasting notes:
Food pairings: white meat, roasted meat, cheeses
Service temperature : Serve 16-18°C
Ageing potential: The optimal consumption of this wine is within its first 5 years of cellaring
Appellation : Appellation Chinon Controllée
Grape varieties: Cabernet Franc 80%, Cabernet Sauvignon 20%
Vintage: 2015
Soil : flint, sandy clay
Growing practices: Val de Loire Guyot pruning, manual and mechanical leaf removal
Vinification: Grape clusters are stripped and grapes are put into vats for 15-20 days of maceration in order to obtain a desired color, tannins and aromas. For fermentation the temperature is maintained between 18 and 20°. This process is followed by aging in vats with several rackings for 8 months until bottling.
Annual production: 5 000 - 10 000 bottles
Food pairings: game, meat with sauces, cheeses
Service temperature : Serve 16-18°C
Ageing potential : The optimal consumption of this wine is within the period from 2 to 5 years but its complexity is revealed after 10-12 years of cellaring.
Appellation : Appellation Saumur Champigny Controllée
Grape varieties: 100% Cabernet Franc
Vintage: 2015
Soil : clay-limestone
Growing practices: Val de Loire Guyot pruning, manual and mechanical leaf removal
Vinification: Grape clusters are stripped and grapes are put into vats for 10-15 days of maceration in order to obtain a desired color, tannins and aromas. For fermentation the temperature is maintained between 18 and 20°. This process is followed by aging in vats with several rackings for 6 months until bottling.
Annual production: 30 000 - 35 000 bottles
Tasting notes :
Food pairings: roasted red meat, soft cheeses (goat), grilled dishes
Service temperature : Serve 16-18°C
Ageing potential: The optimal consumption of this wine is within its first 5 years of cellaring
Appellation : Appellation Bordeaux Supérieur Controllée
Grape varieties: Merlot 90%, Cabernet Sauvignon 10%
Vintage: 2011
Soil : gravelly
Growing practices: Guyot and Cordon de royat pruning, manual and mechanical leaf removal
Vinification: Grape clusters are stripped and grapes are put into vats for 3 weeks of maceration in order to obtain a desired color, supple tannins and aromas. For fermentation the temperature is maintained between 18 and 20°.This process is followed by aging in vats with several rackings for 18 months until bottling.
Annual production: 15 000 - 20 000 bottles
Tasting notes :
Food pairings: red meats, game, dishes with sauces, cheeses
Service temperature : Serve 16-18°C
Ageing potential : The optimal consumption of this wine is within 5-10 years of cellaring.
Appellation : Appellation Blaye Cote de Bordeaux Controllée
Grape varieties: Merlot 85%, Cabernet Sauvignon 15%
Vintage: 2009
Soil : sandy clay
Growing practices: Double Guyot pruning, manual leaf thinning, green harvesting
Vinification: Grape clusters are stripped and grapes are put into vats for 3-4 weeks of maceration in order to obtain a desired color, tannins and aromas. For fermentation the temperature is maintained between 18 and 20°. This process is followed by aging in barrels with several rackings for 18 months until bottling.
Annual production: 15 000 - 20 000 bottles
Tasting notes :
Food pairings: red meat, game, meat with sauces, cheeses
Service temperature : Serve 16-18°C
Ageing potential : The optimal consumption of this wine is within 10-15 years of cellaring.