Refined blended wines signed by our cellar masters, expressing their personalities, sensitivities and creativities.
Presentation
Presentation
The Pineau d'Aunis grape variety originated in the Prieuré d'Aunis (near Saumur) in the 11th century. This cousin of Chenin Blanc has developed considerably in the Vendôme region since the beginning of the 20th century and is nowadays the particularity of this PDO. Pineau d'Aunis wines are characterised by marked spicy notes, offering a wide range of aromas from vegetable peppers (white pepper, green pepper) to ripe peppers (red pepper, black pepper) and spices (cardamom, caraway, etc.).
Terroir
The plots of land for the Prestige cuvée (over 50 years old) are located on sunny slopes on the banks of the Loir and benefit from a high degree of precocity.
The Cabernet Franc, characterised by a nice structure, is a perfect match for the Pineau d'Aunis.
The Cabernet Franc, characterised by a nice structure, is a perfect match for the Pineau d'Aunis.
Vinification
After tasting the berries, the grapes are selected for their aromatic profiles of ripe fruit and spices.
Separate vinification by grape variety. Vatting time of 14 days at controlled temperature (24°C).
Separate vinification by grape variety. Vatting time of 14 days at controlled temperature (24°C).
Ageing
Matured in vats for 6 to 8 months, then blended to highlight a beautiful aromatic complexity.
Varietals
Pineau d'Aunis
Cabernet franc
Cabernet franc
Advice
Serving
Enjoy this wine slightly chilled (12 to 14°C).
Visual appearance
Intense ruby red colour, deep and brilliant.
At nose
Subtle nose of ripe black fruits (Morello cherry, blueberry), exacerbated by a nice spicy framework (red pepper and liquorice).
On the palate
The palate is ample and intense, revealing a nice aromatic palette with a hint of cardamom and black pepper, backed by silky tannins. Great persistence.
Food pairings
Enjoy this wine with pink meats (duck breast with honey and four spices, pigeon with pepper), poultry (fattened chicken in a salt crust), and goat cheese (Saint Maure).
