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The vines are prunned to Guyot Poussard, Ogereau and his team does a manual disbudding, lifting and leaf removal. Grapes are harvested by hand. Whole bunches vinification for the Gamay and destemmed for the Cabernt France, Grolleau and Cabernet Sauvginon without any cruching. Short maceration for 5 to 8 days depending on the grape variety. Spontanous malolactic fermentation. Short ageing in undergrounf tiled vats to preserve fruit and brightness. Light hearth filtration before botling.
Cabernet Franc (55%), Grolleau (15%), Gamay (15%), Cabernet Sauvignon (15%)
Duck confit with herbs
Lifted and fragrant notes of red berries, spices and delicate peppery notes. notes of granny apples, white flowers, lime blossoms and citrus. The Grolleau expresses itself on a flowery and spicy nose.
The Pineau d'Aunis lengthens the finish on the palate with its peppery character. The Gamay supports the spices and flowers of the Grolleau. Finally, the Cabernet brings to the whole a fine infused texture and crispy red fruits. The Enjouée rouge is full of pleasure, freshness and delicacy.
