Grape variety(ies): Cabernet Franc and Cabernet Sauvignon.
Origin: The Anjou wine region is found essentially south of Angers. It stretches from the hillsides on the edge of the river Loire and its tributaries (the rivers Layon and Aubance) to the north of the Deux-Sèvres and Vienne departments.
Soil: Ancient land rich in silica and limestone, on dales and hills.
Vinification: Traditional method for rosé wine. The wine is part-bled, part-macerated for a whole day. Fermentation under controlled temperature (16-18C). The wine is then racked, stabilised, fined and kept at low temperature in an inert atmosphere.
Colour: Pink veering onto onionskin tones.
Nose: Fruity.
Palate: Round and fleshy as well as fresh. Good lingering aromas.
Recommendations: Serve as an apéritif, with cured meats, mixed salads or strawberry tart.
Serving condition in C°: Chilled, between 8C and 10C
Presentation: Medium-dry wine
Cellar potential: Drink now.
