Grape Variety: Gamay, Cabernet Franc, Grolleau
Soil: Alteration of schist
. Harvested by machine, the three grape varieties are processed separately;
. Skin-contact in the press for 2 to 4 hours under neutral gas (CO2) to preserve the flavor and color potential;
. Temperature-controlled alcoholic fermentation at 15°C;
. 30 to 40% of the wine undergoes malolactic fermentation with the co-inoculation method, softening the acidity and retaining the grape flavor;
. Maturation on thin lees until blending, filtration and bottling in February.
Bright and clean pale pink color with cherry nuances;
Expressive and complex nose with round red fruit flavor (strawberry, raspberry) and touches of anise and mint;
The mouth is round and full, nicely red-fruit driven. The back palate is persistent, displaying refreshing citrus characters.
This summer wine can be matched with:
. Fresh salads;
. Fried fish;
4 to 6°c.
1 to 2 years
Silver Medal, Concours des Ligers 2017
Bronze Medal, Concours Général Agricole de Paris 2017