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The wine
Annual production: 155,000 hl
Basic yield: 60 hl/ha
Grape varieties: Grolleau (the most frequently grown variety in this AOC area), Cabernet Franc, Cabernet Sauvignon, Pineau d’Aunis, Gamay and Côt
Dominant growing practices: Density of 4,000 to 5,000 plants/ha. Single or double Guyot pruning.
Residual sugar content: at least 7g/l (generally less than 20 g/l).
Tasting
Sensory characteristics: Bright, crystal clearappearance of raspberry red or with glints of salmon pink. Notes of small red fruits (strawberry, redcurrant), rose, , English candy, with a fresh finale of mint and white pepper.
The perfect wine for gourmands, tender rosés are round and mellow on the palate with a liveliness that compensates for the sweet sensation and refreshes the finish.
Serving temperature: Serve chilled to 6°C
Ageing potential: Should be drunk in its early years, although certain generous vintages can hold surprises in store for several decades. |