Rouge

Young vines, 30-40 years old, on Loire soil (sand + sandy-clay).

Single Guyot pruning, severe disbudding, manual leaf thinning, and green harvest depending on the vintage. Plots grassed every other row. Green manuring to promote soil life and combat erosion.

Harvesting takes place after careful monitoring of grape ripeness. The bunches are sorted directly on the vine, then brought to the winery.

- Cold pre-fermentation maceration (6-7°C) for 2 days
- Onset of alcoholic fermentation in stainless steel tanks
- Bottled in February to preserve the fruit.

Very light raspberry color. Delicious nose with notes of red berries and English sweets. Pleasant and fresh on the palate, with very soft tannins.

Open in good company as an aperitif, with a board of charcuterie or with grilled meats.