Our wines

Red Wines

Anjou Villages 2016


  • 10,20€

  • /tax incl. PU *exclusive price
  • Vintage : 2016
  • Volume : 75 cl
  • Grape : Cabernet Sauvignon and Cabernet Franc
  • Bettane & Desseauve 2017
    Gold medal - Prix Plaisir

  • Concours des Grands Vins de France de Macon 2018
    Médaille d'Or

  • Guide Hachette 2019
    One star

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Winemaking Criteria

We waited for the best ripeness of the Cabernet Sauvignon and Cabernet Franc grapes, almost an overripeness, on October 10th and 15th 2015. Grapes were carefully hand-harvested in order to preserve their quality. Complete destalking of the grapes was made and was then followed by a 32 days temperature-controlled maceration (23 to 33°C / 73.4 to 91.4°F), with a soft pneumatic air extraction.

At the end of the malolactic fermentation, aeration and racking are repeated in order to magnify the color, the aromatic complexity and the delicate structure.
Blending of different tanks and grape varieties occurred in spring, followed by a 12-month oak-barrel elevage (new barrels). Careful aerations are made before bottling (winter 2015-2016).

A Sensory Experience

With its dark hues, the garnet red robe of this Anjou Villages 2016 is quiet intense. The nose is dense and exudes aromas of red and black berries, and also elvage aromas, nicely smoaky and oaky. The round mouth develops some soft tannins and a touch of bitterness, for a great balance. It exudes aromas of cooked black berries and vanilla.

Wine and Food Matching

After a 2 to 3 hours decantation, in order to magnify its flavor potential and served at a 16 to 17°C temperature (60.8 to 62.6°F), our Anjou Villages will perfectly match strong flavored cuisine:

  • Tasty red meat (beef ribs, “magret de canard” with some cherries, Epaule d’Agneau with rosemary…)
  • Game animals (wild boar, roe deer, hare…) or game birds (squab / young pigeon…)
  • Soft cheeses (“Farm brie”, “Reblochon”, “Saint Nectaire”…)

Already enjoyable, our Anjou Villages will favorably evolve over several years.
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