Rosé de Loire

Fruity and fresh wine with long-lasting finish

Appellation : Appellation Rosé de Loire Contrôlée

Grape Varieties : Grolleau40%, 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 
•  

Food pairings : barbecue, grilled meat, tapas

Service temperature : Serve fresh (about 6°C)

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

Medals : Silver Medal Liger in Concours des Vins du Val de Loire of Angers 2022

              Bronze Medal Liger in Concours des Vins du Val de Loire of Angers 2020

Rosé d’Anjou

Tender, round and well-balanced 

Appellation : Appellation Rosé d'Anjou Contrôlée

Grape varieties : Grolleau 40%, Grolleau gris 40%, Cabernet Franc 10%, Cabernet Sauvignon 10%

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 salmon shades
• Aromas of red berries (strawberry, currant, raspberry) with notes of rose

Food pairings : appetizer, grill dishes, pizza

Service temperature : Serve fresh (about 6°C)

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

Medals : Gold Medal Liger in Concours des Vins du Val de Loire of Angers 2021

Silver Medal Liger in Concours des Vins du Val de Loire of Angers 2016

 Cabernet d'Anjou

 Soft, fruity and elegant 

Appellation : Appellation Cabernet d'Anjou Contrôlée 

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 salmon shades 
• Aromas of dark fruits flavors (blackcurrant, blackberry)

Food pairings : Appetizer, festives occasions, desserts

Service temperature : Serve fresh (about 6°C) 

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