Rosé d'Anjou

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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

semi-dry rosé wine (around 17 g / l of residual sugar)

to serve chilled between 7 and 10 ° C

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Food / Wine Pairing

This wine is a very good compromise between a dry wine and a sweet wine. It can be served as an aperitif but also will accompany your salads, your raw vegetables and can also accompany your desserts such as the strawberry tart or raspberry tart ...

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