Rosé de Loire

 

Appellation : Appellation Rosé de Loire Controllée  

 

Grape Varieties: Grolleau 40%, Pineau d’Aunis 20%, Gamay 20%, Cabernet Franc 20%

 

Vintage: 2015

 

Soil: flint, clay-limestone 

 

Growing practices: Val de Loire Guyot pruning, manual and mechanical leaf removal

 

Vinification: The mechanical harvest, 50% of crop is squeezed directly, and 50% is placed in vats for maceration in order to obtain a desired color and well-balanced wine. The process of settling lasts for 24 hours. For fermentation the temperature is maintained between 18 and 20°. This process is followed by aging in vats on fine lees for 6 months until bottling.

 

Annual production: 15 000 - 20 000 bottles

 

Tasting notes

  • Bright and crystalline raspberry color
  • Aromas of grapefruit and blackcurrant.
  • Fruity and fresh wine with long-lasting finish

Food pairings: barbecue, grilled meat, tapas

 

Service temperature: Serve fresh 6°C

 

Ageing potential: The optimal consumption of this wine is within its first years

 

AOC Rosé de Loire ENG.pdf
Document Adobe Acrobat [272.9 KB]

Rosé d’Anjou

 

Appellation : Appellation Rosé d’Anjou Controllée  

 

Grape varieties: Grolleau 40%, Pineau d’Aunis 20%, Cabernet Franc20%

 

Vintage: 2015

 

Soil : flint, clay-limestone, gravelly

 

Growing practices: Val de Loire Guyot pruning, manual and mechanical leaf removal

 

Vinification: The mechanical harvest, 60% of crop is squeezed directly, and 40% is placed in vats for maceration for 12 hours in order to obtain a desired color and well-balanced wine. The process of settling lasts for 24 hours. For  fermentation the temperature is maintained between 18 and 20°. This process is followed by aging in vats on fine lees for 6 months until bottling.

 

Annual production: 50 000 - 60 000 bottles

 

Tasting notes :

  • Bright and crystalline raspberry color with saumon shades
  • Aromas of red berries (strawberry, currant, raspberry) with notes of rose.
  • It’s a tender, round and well-balanced wine

Food pairings: appetizer, grill dishes,pizza

 

Service temperature : Serve fresh 6°C

 

Ageing potential : The optimal consumption of this wine is within its first years

 

Medals: Silver Medal Liger d’Argent in Concours des Vins du Val de Loire of Angers 2016

AOC Rosé d'Anjou ENG.pdf
Document Adobe Acrobat [301.4 KB]

 Cabernet d'Anjou

  

Appellation : Appellation Cabernet d’Anjou Controllée  

 

Grape varieties: Cabernet Sauvignon 60%, Cabernet Franc 40%

 

Vintage: 2015

 

Soil : flint, clay-limestone

 

Growing practices: Val de Loire Guyot pruning, manual and mechanical leaf removal

 

Vinification: The mechanical harvest, 70% of crop is squeezed directly, and 30% is placed in vats for maceration for 24 hours in order to obtain a desired color and well-balanced wine. The process of settling lasts for 24 hours. For fermentation the temperature is maintained between 18 and 20°.This process is followed by aging in vats on fine lees for 6 months until bottling.

 

Annual production: 80 000 -100 000 bottles

 

Tasting notes:

  • Bright and crystalline raspberry color with saumon shades
  • Aromas of dark fruit flavors (blackcurrant, blackberry ) .
  • It’s a soft, fruity and elegant wine

Food pairings: Appetizer, festives occasions, desserts

Service temperature : Serve fresh 6°C

 

Ageing potential : The optimal consumption of this wine is within the period from its first years until several years (5-6 ans)

 

 

AOC Cabernet d'Anjou ENG.pdf
Document Adobe Acrobat [295.8 KB]