Anjou Rouge

Tannic and velvety with long-lasting, fresh and well-balanced finish

 

Appellation : Appellation Anjou Rouge Contrôlée

 

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 

  • Luminous garnet red color 
  • Aromas of spices, red fruits (blackcurrant, raspberry) with notes of black fruits (blackberry)

 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.

AOC Anjou Rouge ENG.pdf
Document Adobe Acrobat [265.8 KB]

 

Saumur Rouge

Supple, full of fine tanins with long-lasting, fresh and well-balanced finish

 

Appellation : Appellation Saumur Rouge Contrôlée

 

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 

  • Luminous ruby color 
  • Aromas of spices, red fruits with flower favors 

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

AOC Saumur Rouge ENG.pdf
Document Adobe Acrobat [270.8 KB]

Chinon 

Supple, fruity and well-balanced

 

Appellation : Appellation Chinon Contrôlée

 

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

 

Tasting notes 

  • Deep ruby color with violet hints 
  • Aromas of red berries (strawberry, raspberry) with notes of spices

 

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.

 

 

AOC Chinon ENG.pdf
Document Adobe Acrobat [267.4 KB]

Saumur Champigny

Rich and velvety with fresh and well-balanced finish

 

Appellation : Appellation Saumur Champigny Contrôlée

 

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 

  • Luminous garnet red color
  • Aromas of spices, red fruits with flower favors

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

 

AOC Saumur Champigny ENG.pdf
Document Adobe Acrobat [262.7 KB]