-Careful work in the vineyard : adapted pruning to registred designated of origin, grass in vine rows -Delicate harvest on October 6th and 8th, with a nice late maturity of this 2018 vintage. -Complete destemming and sorting in the cellar. Temperature-controlled maceration (23 to 26°C, 73.4 to 78.8°F) over 18 to 23 days. We combined air mixing and two “délestage” (removing the juice) -In December, at the end of the malolactic fermentation, we delicately aerate the wine after racking. Sulfites are lightly added in order to keep the aroma complexity -Filtered through diatomaceous earth, and bottled in Spring 2019
A Sensory Experience
The greatly deep dark red robe shows some blue hues…
The very expressive and charming nose is dominated by cooked and caramelized red berries (raspberry, strawberry), a hint of blackberries and blueberries. Some floral aromas of rose and iris bring freshness, with a touch of liquorice.
The mouth is smooth and velvety, light and dense at the same time... This is typical of the Anjou wines : concentration and softness, thanks to the round tannins and the aromas of ripe fruits.
Wine and Food Matching
Served at a 15 to 17°C temperature (59 to 62.6°F), this wine will perfectly match: