Vinification: 12 days of maceration in vat.
Mixed with air, in such a way that the entire fruit and aroma from the
wine are extracted. Separate vinification of the free-run-juice and
free-run-wine. Later the productions, in vats, are evaluated for a year
this comprises of sparing and repetitive aeration. The wine is then
blended before bottling.
Tasting notes: A deep garnet-red colour,
dark-purple glints, and glistening streaks. Expressive nose, with
distinct fragrance of ripe black berries (black currants, black berries,
black cherries), with a chocolaty note... A clean attack on the mouth,
which associates fruitiness, freshness and generosity.
Potential ageing: Seducing when it's young,
L'Anjou Rouge "La Cerisaie" can, according to its vintage date, be kept
for some years.