Our Anjou-Villages Tradition stems from low yield hand harvested Cabernet Franc plants. As for the classic vinification process of Anjou-Villages wines, the maceration can last up to a whole month in the tank. Afterwards, the 16 month french oak barrel maturing will give the wine wide and melted tannins and develop prune, black cherry and vanilla notes. You will obviously need to serve it at room temperature during great occasions (ideally using a decanter). Serve it with stewed dishes, soft cheeses or a rare t-bone steak. This wine is a keeper (9 years), it is already exceptional but will be greater in months and years to come.
Fish, Seafood, white meats or poultry
up to 9 years – at its best after 3-5 years