Anjou Rouge / Les Terres Rouges

GRAPE VARIETY : Cabernet Franc 100%

TERROIR : Limestone-clay on a hillside above our cellar.

WINEMAKING : A suitable pruning and a cover planting of cross-rows. Delicate harvest. Total destemming of the grapes, then sorted out on the sorting table. An 18 days maceration with control of temperatures and separation of free run juice and press juice while devatting. Racking at the end of the malolactic fermentation, then gently oxygenated. Filtration, then bottled before summer.

FOOD AND WINE PAIRINGS

Served between 14 et 16°c (57°F and 61°F)

Les Terres Rouges will accompany river fish with a red wine sauce. It can be tasted with charcuterie, rillettes, smocked ham, grilled pork and beef carpaccios. We also enjoy it with soft cheese (reblochon, brie, camembert).