Salmon pink color. Ripe notes of crushed strawberries, raspberries and a hint of grapefruit. In the mouth it comes across as slightly sweeter than most rosés, but at the same time with a slightly more present acidity that keeps it nice and fresh. Clean, fruity and long final.

The climate and soil of Anjou provide a bit of an atypical rosé where many more flavors of agrum (orange peel, grapefruit) emerge. Its fine, mineral yet tasteful and slightly sweet character is excellent with exotic salads, Oriental chicken preparations, pears in red wine or fruit pie.

climate

Anjou has a maritime climate with cold winters and temperatures that are somewhat tempered in the summer. Precipitation falls throughout the year.

soil

'Les Faluns' refers to a large limestone rock in Anjou that consists of a layer of fossil oysters and shells that are millions of years old. It is that layer of lime that we also find in the soil here. Usually under a layer of boulders or Schistes. The grapes here ripen slowly and not quite to optimal ripeness, which makes them ideal for producing a wonderfully mineral, refreshing, yet tasteful and fruity rosé.

vinification

70% Gamay and 30% Grolleau. The fairly young grapes are immediately pressed as soon as possible after picking to preserve its fresh and fresh character. After a short contact with the pellets, the fermentation is started under controlled temperature, avoiding oxidation as much as possible. There it rests for another 4 months and after bottling another 3 months in the bottle. Rosé d'Anjou usually contains slightly less alcohol but slightly more sugar.