Vinification details: In view of reducing the use of sulphur, we disperse selected yeasts on the harvest before pressing. As a result, the must’s microbial population is under control, thereby eliminating the need to use sulphur. We use flotation to rack the wine within a couple of hours to speed up the prefermentation and fermentation stages. Neutral gas is added: nitrogen and carbon dioxide to prevent oxidation before and after fermentation. All of these measures help to produce flavorsome wines with better intensity!
Maturing period: 6 months The vineyard Made from vines between Ancenis et Tours. The soil is a mixture of clay and sand called « Anjou Blanc » and schist « Anjou Noir ». The combination of an exceptional terroir and the Loire’s mild climate produces different types of rosés: Rosé de Loire sec, Rosé d'Anjou demi-sec, and Cabernet d'Anjou doux. Like the climate of the region, this Rosé d'Anjou is mild and slightly sweet. It is the most exported AOC from the Anjou winegrowing area.
