Presentation
Terroir
The key feature of this area is its clay limestone soil: this soft, white stone, known as tufa, used to build the Loire Valley Castles, promotes good root development in the vines and ensures a moderate water supply.
Vinification
The grapes are picked when they reach technological maturity in order to combine the fruitiness and the structure of Cabernet. After light cold settling, the wine is fermented in temperature-controlled (17°C) stainless steel vats in order to retain maximum aromas. The alcoholic fermentation is stopped with cold treatment in order to maintain residual sugar.
Ageing
Aged on the less for 4 months, then bottled in spring to lock in maximum freshness.
Varietals
Gamay
Cabernet franc
Grolleau
Cabernet franc
Grolleau
Advice
Serving
Serve as fresh with best enjoyed chilled (10-12°C).
Tasting
Shiny rosy color. Very attractive fruity nose with hints of strawberry, boiled sweets (harlequins), redcurrant, and tomato leaf. Fresh mouth, round, and delicious on the palate with strawberry and raspberry flavors. The softness is underpinned by elegant tannin and the long, fruity aftertaste is enhanced by a certain vivaciousness.
Food pairings
Served with delicatessen meats, shrimp or vegetable egg rolls, fish tajine, fish in a sauce, grilled meats, blue cheeses, raspberry cheesecake, or as an aperitif.
