Vinification: 36 hours of cold maceration for
the groslot and 12 hours for cabernet. Long pressing period and light
settling of the must. Traditional vinification in thermoregulation vats
then bottled in spring.
Tasting notes: A strong cherry-red colour,
clear, brilliant meniscus. Expressive nose, fresh aroma of red,
acidulous berries (raspberries and gooseberries) and white flowers.
Mouth tender, acidulous and fruity.
Comments: Wine of pleasure, appreciate the
Rosé de Loire “Les Parmeniers” in the long summer evenings under an
arbour.