Our red wines of anjou

Character and personality. Gourmet, elegant and complex red wines.

Our red wines

Cabernets: different and complementary

With our plot of Cabernet Franc and Cabernet Sauvignon, we are fortunate to be able to offer you several cuvées made from these two grape varieties, vinified alone or in assembly.

Individual vinifications for more personality

From maceration to bottling, each choice of vinification will be made according to the characteristics of our raw material, to preserve the identity of each of our cuvées.

Prélude rouge

Prélude Rouge

Lively, deep and structured

Chant Du Cormier

chant du cornier

Lively, deep and structured


Les frenelles

Lively, deep and structured

The grape varieties

It seems that Cabernet Sauvignon comes from a crossbreeding dating from the 17th century between Cabernet Franc and Sauvignon Blanc. Although cousins, these two grape varieties each have their own specificities. Alone or in assembly, they offer us a multitude of possibilities of vinification and aging, for always more pleasure and originality. Made from these two grape varieties, Cabernet Franc and Cabernet Sauvignon, our red wines are distinguished by their unique personality and complexity.


Our grapes are harvested manually, then transported in small containers to the cellar, in order to preserve their integrity. They are then destemmed, and transported to the tank using a conveyor belt, avoiding their trituration as much as possible. Maceration can therefore begin. It will be more or less long depending on our cuvées. During our maceration, we regularly taste our cuvées, in order to determine the desired degree of extraction. We do not intervene systematically, some of our wines have not had any pumping over! Fermentations are spontaneous, without yeasting and no input is used before fermentation. The grapes become wine, at their own pace and without artifice. Once the extraction is complete, we devour our wines. They will then finish their alcoholic fermentation and make their malo-lactic acid. This is when we decide on the aging we want to use for each vintage. It will be more or less long, on the lees or not, in barrels, a cask or vats …

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