The wine
Annual production: Roughly 60,000 hl for 1,000 ha, mainly in the Anjou.  Basic yield: 60 hl/ha
Grape varieties: Cabernet Franc, Cabernet Sauvignon, Grolleau, Pineau d’Aunis, Gamay and Côt. 
Dominant growing practices: Density of 4,000 to 5,000 plants/ha. Single or double Guyot pruning.

Tasting
Sensorial characteristics: Crystal clear appearance from pale pink with glints of grey, to raspberry pink with orangey hints.
Very aromatic nose, with notes of small red fruits (strawberry, raspberry, redcurrant), of violets and English candy.
Light, supple, delicate and refreshing on the palate. 
Serving temperature: 8°C
Ageing potential: Best when young.