Loire rosé

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Grape variety: 30% Cabernet franc, 50% grolleau gris, 20% Gamay

Terroir: Clay on shale

Average age of the vines: 20 years

Average production volume: 300 Hectoliters

Aging: Short pruning, trellised and grassy vines

Analysis: Alcohol 12% (less than 2 g of residual sugar)

Aging: Keep 2 years maximum

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Vinification

The rosés are obtained by “bleeding”, ie juice drawn after only a few hours of maceration in vats of red wines (18 to 36 hours of maceration). These wines are vinified in vats with control of fermentation temperatures. Alcoholic fermentation is followed by partial malolactic fermentation, most often in order to obtain supple and fatty wines on the palate. The aging is done in vats with racking ...

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Tasting

On the nose, then on the palate, it offers a whole bouquet of berries: blackcurrant, cherries, currants ... and light, thirst-quenching, fresh, supple ...

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Food / Wine Pairing

Served young, between 8 ° and 10 °, it accompanies all the dishes which make the charm of summer and open-air cuisine: cold meats, mixed salads, poultry, grilled meats, fish and shellfish.