Fine and delicate Cabernet Franc. Terroirs of the Anjou Noir.
The grapes are destemmed and put in vats for 3 days.
Fermentation takes place naturally, with no exogenous yeasts. No inputs are used except for a little volcanic sulphur before bottling.
Serve at 14-16 °C
This wine will accompany cold meats or red meats as well as fresh cheeses.
This wine has a deep cherry colour and intense aromas of small red and black acidic fruits.