Our wines

Anjou Villages

Area : 4 ha
Soil : clay-gravely with schist
Sub soil : loam silt and clay loam
Relief : plain
Grapes : 50 % Cabernet franc ; 50 % Cabernet Sauvignon
Density of plantation : 4500 vine /ha
Age of the vines : 25 years
Crop : double guyot
Output : 45 hl/ha
Type of harvest : mechanical
Residual sugar : > 2 g/l
Alcohol : 12.5%ALC./VOL.
Standing vats

Only healthy soil early and enjoying a good exposure were selected. They are mostly developed on schist soils with gravel recovery training. Sales are possible only from 15 September of the following year.

Vinification : maceration for 3 weeks with pumping rational at first, racking and separation of juice drops and presses. Then come the malolactic fermentation. After a few micro-bubbling aeration is tangential filtered and bottled.

Characters : 25 day-old of skins contact, gives a dark ruby colour with velvety reflections. The nose of mature red and black berry (black currant). The powerful mineral of the schist gives a smoke and toast taste and full attack. This wine can be keep during 5 years but it’s also succulent now. Serve this medium body wine at the room temperature and serve in an caraf before drinking. Anjou Villages is beautiful with beef, poultry or some game (hares, roe deer) and also strong cheeses.