A representative red wine from Anjou, round and fruity, for more pleasure
The vines are located in Bellevigne-en-Layon (Thouarcé and Faveraye-Mâchelles). The soils are made of clay and schist.
Anjou Rouge is a blend of two grapes: Cabernet Franc (70%) and Cabernet Sauvignon (30%).
The grapes are picked up mechanically with a dump truck vehicle on defined parcels for half of the harvest. The rest of the grapes is picked up by hand. Our tractors then bring the grapes to the estate.
When the grapes reach the estate, they are not going to the winepress. Indeed, they are undertaking a special process of fermentation.
The grapes are all going in a big tank to macerate in full bunches for at least a week. It allows the flavours and the tannins to come out gently as the grapes have not been pressed yet. Acidity will be less important and the wine will be softer.
The grapes are then taken out from the tank and sent to the winepress. The grapes are gently pressed before that the juice can go back to stainless steel vats for the second fermentation and the ageing process.
Duration: 2 to 5 years
Full bodied and balanced red wine. Deep red garnet color. On the nose, we find blackcurrants and raspberries notes. In the mouth, we have a velvet feeling on the palate, round and soft licorice tannins at the finish.
Tasting temperature: 12°C to 14°C
To be served between 12°C and 14°C. Pairing with delicatessen, red meats, venison and light cheeses.
Rather soft and round, it will be ok as a table wine during the meal.