Our wines

Anjou Villages Brissac

Area : 0.5 ha
Soil : clay-gravely with schist, gravel from quartz cristal and flint
Sub soil : loam silt and clay loam
Relief : plain
Grapes : 100 % Cabernet Sauvignon
Density of plantation : 4500 vine /ha
Age of the vines : 30 years
Crop : double guyot
Output : 40 hl/ha
Type of harvest : mechanical
Residual sugar : > 2 g/l
Alcohol : 13%ALC./VOL.
Ageing: cask of 400 liters, 20% new and 2nd and 3rd wines, for 6 months

This AOC was born in 1997 in the appellation Coteaux de l’Aubance. On 100 hectare in south of the Loire, Anjou Villages Brissac is produced over a dozen villages around Brissac Quincé. The grapes come from plots that have been rigorously defined and selected based on their ability to produce great wines. The Cabernet Franc gives it its smoothness, a flexible structure and velvety, while the Cabernet Sauvignon provides a powerful strucure and rich of tannins, thereby predisposing to become an excellent wine for aging (over 10 years). For our area it is a 100% Cabernet Sauvignon. Commercialization is possible until 1 September of the year following the harvest.

Vinification : The maceration is carried in stainless steel vats for 28 to 33 days under controlled temperatures between 15 and 20 °C, with pumping rational at first. Then just when the malolactic fermentation. Ageing takes place in barrels of 400 liters of which 20% of new barrels. The bottling is done without filtration. It is normal for a small deposit appears in the bottles.

Very beautiful dark deep purple reflections. Nose of red and black fruits, smelling slightly woody. Long presence in the mouth giving it the scale and character of these is also silky tannins. Very good harmony leaving hoped rewarding aging over ten years. Serve at room temperature (a passage in a carafe can magnify its powerful bouquet, especially after a few years of bottle). It accompanies red meats (beef ribs), game (wild boar or deer) and strong cheeses (livarot, Epoisses, Camembert aged).