Fruit-filled Cabernet Franc, lightly spiced nose, soft tannins, ripe redcurrant and blackberry aromas.
| Appellation | AOC Saumur-Champigny |
| ABV | 13 |
| Vinification | The grapes are put in stainless steel tanks with thermoregulation to start with a cold maceration, then a controlled temperature fermentation. Aerations of the wine and temperature are modulated depending on the vintage, with the aim of producing a harmonious, fruity, and elegant wine while keeping texture and volume on the palate. |
| Élevage | In stainless steel tanks, for a bottling in June. |
| Vineyard Soil | Clay soil on Tuffeau subsoil. This rock is a sedimentary limestone formation from the Turonian age, 90 million years ago. The roots grow down in the top 70 to 90 cm of clay (25-35 inches), feeding the young vines, then get around the Tuffeau to find water and new nutrients that are naturally brought up through the rock by capillarity. |
| Tasting Notes | Fruit-filled Cabernet Franc, lightly spiced on the nose and backed-up with soft tannins and ripe redcurrant and blackberry aromas in the mouth. Much appreciated in restaurants, as it complements equally spiced fishes, meat, and light dishes. |
| Food Pairings | Pairs well with light but flavorsome dishes, such as steak with shallots, turkey and orange, skate with capers, and monkfish in mustard sauce. Perfect also with fresh peppered goat cheese — St. Maure de Touraine being the winemaker’s favorite. |
| Serving Temp | Around 15°C (59°F) |
| Cellaring | Gets to its optimum between 1 and 4 years and will develop beautifully up to 6-8 years. |
Fruit-filled Cabernet Franc, lightly spiced nose, soft tannins, ripe redcurrant and blackberry aromas. Alcohol 13-13.5%. Optimum 1-4 years, develops 6-8 years. Serve at 15°C. Complements spiced fish, meat, and light dishes.
