Very low sulphur level: total 25 mg/L (EU standards < 200 mg/L and organic wine < 150 mg/L)
The spirit of this cuvée was to make an Anjou Brissac, with a new style, to celebrate the new name of the appellation!
The nose suggests ripe Cabernet Franc and Sauvignon. On the palate, we appreciate the supple tannins and a nice balance. After the very marked notes of red and black fruits, the finish gives a real sensation of freshness.
Our favourite deal: simply on red meat.
This wine is alive. A slight pearl being present at the opening, a decanter may be appropriate for the first two years.
Serve at 13°C to taste between 16 and 17°C.
Cellaring: 5 years and more.