SAUMUR Rouge

AOC Saumur Rouge

Grape varieties – 100% Cabernet Franc

Production – 10,000 bottles per year

Yield – approx. 45 hl/ha

Soil – Clay-limestone on tuffeau, a Turonian sedimentary rock formed 90 million years ago. The roots grow 50 cm into the clay, nourishing the young plants, then wrap themselves around the tuffeau to find other nutrients and water, which are brought by capillary action through the rock.

Climate – The microclimate of the Saumur region is the warmest and driest in the Loire Valley.

Vineyard management – Soils are tilled and grassed every other row, integrated farming is practiced, and the grapes are naturally healthy.

Vinification – Grapes are placed in temperature-controlled stainless steel vats for cold maceration, followed by controlled fermentation. Pigeage and long maceration also characterize our meticulous winemaking process. The intensity of aeration and the choice of temperature depend on the vintage, to achieve harmony, fruit and elegance with texture and volume on the palate.

Aging – In stainless steel tanks, for bottling the following summer.

Alcohol and sugars – 12.5 to 13.5% depending on vintage.

Ageing – At its best between 3 and 5 years, and can develop nicely up to 10.

Serving suggestions – Around 15°C, with fine, light cuisine that may be a little spicy, such as bavette à l’échalote, turkey à l’orange, skate with capers, or monkfish tail with mustard. Also pairs well with fresh, peppery goat’s cheese such as Ste Maure de Touraine.