Presentation

Situation
The vines grow in the southwestern part of the Maine-et-Loire department, bordering the Saumur region.
Terroir
The vines grow on low-lying slopes on a bed of solid schist. This part of the region, called "Black Anjou" has brown soil and blue slate rock that warms the soil up quickly.
Vinification
The grapes are picked when they reach technological maturity in order to combine the fruitiness and roundness of Gamay and Grolleau with 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.
Maturing
Aged on the less for 4 months, then bottled in spring to lock in maximum freshness.
Varietals
Gamay
Cabernet franc
Grolleau

Tasting advices

Serving
Best enjoyed chilled (10-12°C).
Tasting notes
Brilliant pink colour. Very attractive fruity nose with hints of strawberry, boiled sweets, redcurrant, and fresh grapes. Quite fresh, round, and delicious on the palate with strawberry and raspberry flavours. The softness is underpinned by elegant tannin and the long, fruity aftertaste is enhanced by a certain vivaciousness.
Food pairing
Best enjoyed with delicatessen meats, shrimp or vegetable egg rolls, fish tajine, fish in a sauce, grilled meats, blue cheeses, raspberry cheesecake, or as an aperitif.