The robe has a great intensity with saumone-colored nuancy. The nose liberate fresh nuances of redberries. The taste is round, mellowness with a suave sweetness.

Ideal with redberry dessert or in starter with a melon, Rillauds d’Anjou and exotic food. 

Selection of the best grapes of cabernet. Pellicular macération from 4 to 18 hours to get back only the best of the juice. Alcoolic fermentation in tank with a fresh temperature of 16-18 degrees. Rosé middle dry with 30 gr / liter of residual sugar after fermentation. Maturing on a fine lees during the winter in tank with three rackings.