Description
Red fruit aromas
- Type of wine : Red wine
- Grapes Varieties : 70% Cabernet Franc 30% Cabernet Sauvignon
- Soil type : Slaty
- Wine making :The grapes are picked (separation of the stem and the grape) before being macerated for 5-15 days (maceration: fermentation of the grape with its juice). The vatting helps with the extraction of the colour and tannins contained in the pulp and the grape skin during alcohol fermentation. After the maceration tank, the juice is removed and the grape-pomace is pressed. Then there is secondary fermentation called malolactic before maturing and clarifications.
- Taste : red cherry colour.
This Anjou Rouge can very well accompany “the Filet de Veau” with licorice and small vegetables. Indeed, it is ideal to appreciate the tenderness of the veal and the crunchy vegetables.
