Product Description
Region : The Anjou wine area, which is South of the Loire, near Angers, is characterized by the diversity of its soils and its controlled protected appellations (AOP). It lies at the junction between the sedimentary Parisian basin (former geological sea) characterized by white and crumbly rocks, and the Armorican massif containing black and hard rock. Cabernet d’Anjou is produced from Cabernet Franc and Cabernet Sauvignon. Up to 226 500hl/year of wine is produced from an area of 4,450 hectares.
AOP : Cabernet d’Anjou
Grape Variety : Cabernet Franc and Cabernet Sauvignon
Domain : Château la Varière (110ha)
Type of Soil : Shale (Clay and schist) for the Cabernet Sauvignon and clay and limestone for the Cabernet Franc.
Density of Planting : 5000 vines/ha
Age of Vines : 25-30 years
Yield : 55hl / ha
Features : 11 % alcohol, 25 to 35g/L of natural residual sugar (glucose/fructose). Contains SO2.
Cultural method : The spaces in between the rows of vines are covered with grass. Use of treatements is well-planned and reduced to a minimum with the aim of preserving the quality of the grapes. Mechanical harvest.
Winemaking : Traditional. Low-temperature controlled to extract the mineral aromas. Aged in tanks.
The Colour : A shiny, red salmon colour.
The Smell : Very gourmand, dominated by aromas of red berries.
The Taste : It goes down smoothly. It has beautiful structure and a taste of red fruit (strawberry, rasberry, cherry).
Serving Suggestions : This wine goes well with grilled meats, cold cutlets, pasta salads and spicy Asian dishes. It is also suitable for dessert such as fruit salads. Serve fresh, at around 10-12 °C.
Aging Capacity : Ready to be drunk but can be kept for 10 years.
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