30% of skin contact maceration in the press during 12 hours
Pneumatic pressing of grapes
Alcoholic fermentation at 16°C
Ageing on fine lees with “bâtonnage” during 3 months
Tasting Note:
Pale lemon in colour with a powerful, expressive and complex nose (exotic fruits,
blackcurrant buds, grapefruit, peach) as well as some floral notes. Well-balanced, long and rich on the palate. Seductively fresh and fruity. Drink chilled (10°C) with fish, oysters and other seafood, or as an
aperitif.
TOURAINE LES CABOTINES
The palate is lively and tense with a silky texture. Perfect for aperitif or barbecue.
Region:
AOP Touraine – Loire Valley
Grape Varieties:
70% Gamay - 30% Pineau d’Aunis
Soil:
Flint-clay-stones
Vineyard:
Sustainable culture
Yield:
55 hl/ha
Vinification:
Direct pneumatic pressing of grapes
Alcoholic fermentation at 14°C
Ageing on fine lees
Tasting Note:
Pale salmon-pink. The nose opens up to compelling scents of red berry fruits with
floral notes. The same fruit recurs on the palate, enhanced by a peppery touch. The palate is lively and tense with a silky texture. Perfect for aperitif or barbecue.
TOURAINE GAMAY
The palate is light and supple, with soft tannins and a fruity finish.
Region:
AOP Touraine – Loire Valley
Grape Variety:
100% Gamay
Soil:
Flint-clay-stones
Vineyard:
Sustainable culture
Yield:
55 hl/ha
Vinification:
Semi-carbonic maceration in stainless steel tank between 6 and 8 days
Alcoholic and malolactic fermentation at 22°C.
Pneumatic press
Raking
Ageing on fine lees
Tasting Note:
Bright ruby red in colour. Red fruits predominate on the nose, with strawberries, red plums and cherries. The palate is light and supple, with soft tannins and a fruity finish.