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.
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
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.
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
Document Adobe Acrobat [262.7 KB]
Version imprimable 