Description « Anjou Villages 2022 »
- Grape variety
- Harvesting & wine making
- Tasting notes
- Food pairing
Cabernet Franc
The harvest is carried out manually in early October, in order to select the grapes.
The grapes are fully de stemmed and placed in vats for a period of about 15 days (25 ° C). Fermentation takes place in vats at a controlled temperature. Then the wine is aged using two different techniques, one part in vats and the other in oak barrels.
After 12 months and blending / assemblage the wine is bottled.
Its deep ruby red colour and bouquet exudes aromas of black berries.
The palate is ample, with a beautiful persisting fruity aroma.
The tannins are present but round. The finish is fleshy and supple.
It's a wine that you can enjoy straight away and that you can keep for another 5-7 years.
Serve at 15 ° C in a carafe.
It accompanies red meats but also game. Try it with an ostrich steak and cocoa sauce! It also complements cheeses.
BRONZE Medal at the Competition of Vignerons Indépendants , Paris 2011
• Tannic red wine
• serve at 12 ° with cooked meat or small game
Specifications « Anjou Villages 2022 »
- Médaille de BRONZE concours des Vignerons Indépendants Paris 2011
- vin rouge tannique
- servir à 12°avec viande cuisiné ou petit gibier