Our wines

Anjou rouge

Area : 5 ha
Soil : clay-gravely with schist, gravel from quartz cristal and flint
Sub soil : loam silt and clay loam
Relief : plain
Grapes : 80 % Cabernet franc ; 20 % Cabernet Sauvignon
Density of plantation : 4500 vine /ha
Age of the vines : 25 years
Crop : double guyot
Output : 50 hl/ha
Type of harvest : mechanical
Residual sugar : ≥ 2 g/l
Alcohol : 12%ALC./VOL.
Standing vats

Maceration of 5 to 10 days depending on the year under controlled temperatures and reassembling reasoned. Malolactic fermentation followed by aeration.

Anjou Rouge gives a soft and fruity wine, with a slight ruby color. It develops fruity, near raspberry or blackcurrant. Is consumed young or 2-3 years depending on the vintage, at a temperature of 14-16 ° C (summer, favored a cool temperature of 12 ° C). Serve on pasta or on rustic buffets, meats, mild cheeses.